This Spinach Vegetable Kelp Noodles Asian Salad is completely yummy! Now that I’ve started to integrate raw vegan kelp noodles more and more in our diet I always love to try something new with kelp noodles.
This week I created this stir-fry and it was pretty yummy, if I do say so myself 🙂
- 2 yellow onions, thinly sliced
- 1 cup mushrooms, sliced
- 2 tbsp Bragg Liquid Aminos
- 3-4 carrots, julienned
- 2-3 garlic cloves, minced
- 1 tsp agave syrup
- 3 tbsp sesame oil
- 1 package kelp noodles, rinsed & drained
- 3 cups spinach
Combine onions and mushrooms with Braggs, toss and let marinate for 20-30 minutes or longer ~ I often make in the morning before work and before work put in the fridge to let it marinade all day! (super easy peasy).
Add garlic, agave, sesame oil and toss wiht the onion/mushroom mixture. Then add the carrots & noodles and toss. Leave to mixture to sit for another 20-30 minutes – the noodles soften with time and I prefer the softer texture that comes with longer marinating.
Just before serving, add spinach, toss and serve.