Ketoflex Recipe: Kelp Noodles with Chop Suey and Peanut-Miso Sauce

This is a yummy "Chinese Food" version of Ketoflex meal (vegan ketogenic). I use cooked vegetables in this recipe, but you could go ahead and make a nice cold salad to have a complete "raw vegan" (or close to) Ketoflex meal.

INGREDIENTS:

Mineral Rich Kelp Noodles (see picture below)
1 Medium Onion, sliced or diced
3 Cloves Garlic, minced
1 Large Carrot, sliced into coins
2 Cups of Green Beans, chopped
(Add in or substitute other low-glycemic vegetables of your choice)
1 T. Coconut Oil
1 T. Miso Paste
3 T. Peanut Butter
Dash of Umeboshi (Japanese Plum) or Apple Cider Vinegar
1/8 tsp. Stevia powder
Salt and Pepper to Taste (optional)

Sea Tangle Kelp Noodles, harvested in USA @Amazon

METHOD:

Heat Coconut Oil in Dutch Oven. Stir fry Onion, Garlic, Carrot and Green Beans until cooked to taste.
Mix Miso Paste and Peanut Butter until well mixed. Add in dash of Vinegar and Stevia. Combine well.
When ready to serve, add in Kelp noodles and stir with vegetables until the noodles are softened up.
Stir in Peanut-Miso Sauce.
Add Salt and Pepper to taste and serve.

Comments

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