INGREDIENTS

Noodles + Prep

• 1 pack kelp noodles 

• Warm water

• 1 tbsp baking soda

• Juice of 1/2 to 1 lemon

Sauce Base

• Gum-free coconut milk or coconut cream (about 1/2 can)

• Red curry paste (about 1 tbsp, adjust to taste)

• Olive oil

Veg + Aromatics

• 1/4 white or brown onion, finely chopped

• Fresh grated ginger

• Red bell pepper (optional)

• Carrot (ribboned or sliced)

• Cabbage (optional but recommended)

Finish + Garnish

• Fresh cilantro or basil

• Green onion

• Lime juice

• Salt

• Optional hot sauce

Optional Protein Add-Ins

• Leftover chicken

• Shrimp

COOK TIME

• Prep: 10 minutes

• Cook: 5 to 10 minutes

• Total: About 15 minutes

STEPS

1. Prep kelp noodles
   Place noodles in a bowl with warm water. Add baking soda and lemon juice. Let soak for 10 minutes to soften and remove sea taste. Drain and set aside.

2. Sauté aromatics
   Heat olive oil in pan. Add onion and ginger. Sauté lightly. Do not overcook.

3. Add vegetables
   Add carrot, red pepper, or cabbage if using. Keep vegetables slightly crunchy.

4. Add curry paste
   Stir in red curry paste and heat through.

5. Build sauce
   Pour in coconut milk or cream. Simmer gently and adjust curry to taste.

6. Add noodles
   Add drained kelp noodles. Toss to coat. Warm through only. Do not overcook.

7. Finish
   Remove from heat. Add lime juice, green onion, cilantro or basil, and optional hot sauce.

8. Serve
   Eat immediately.