There’s been a package of kelp noodles that we got as a sample quite some time ago that would stare at me sadly every time I opened the pantry door, wondering when I was going to get around to using it. Though I liked the idea behind the noodles, and I enjoy seaweed of many different sorts, it was difficult to feel inspired when gazing at a package of gelatinous-looking noodles surrounded by a nebulous liquid.

Yesterday though, yesterday, I spied some Lo Mein on the deli’s hot bar at work, and man it looked and smelled so good, and I couldn’t have it! So I decided it was time, time to give those doleful noodles a purpose in being. Frankly, now I’m wondering why it took me so long. I really enjoyed them. They were crispy and fun to bite. While they tried to ball up together, a little separating with a fork brought them into line again, and they picked up the flavors of the sauce. Plus, they were that healthy thing I’m always striving for, so that was a bonus.

Kelp Noodle Stir-fry with Peanut Sauce

1 package kelp noodles
.6 lb boneless, skinless chicken thighs, chopped into 1-inch pieces
small yellow onion, chopped
red bell pepper, sliced thinly
2 cloves of garlic, chopped
2 Tablespoons + 1 Tablespoon gluten-free Thai peanut sauce
1/4 cup peanuts, chopped
drizzle of gluten-free Tamari
drizzle of gluten-free Sriracha
1 Tablespoon toasted sesame oil

Heat up skillet on high heat. Add oil.
Drizzle 2 TB peanut sauce, Tamari, and Sriracha on chicken and mix until chicken is coated. Toss in peanuts then place in hot skillet. Once chicken has browned, add onion and bell pepper. Stir for about a minute then add the garlic. Turn down heat to medium.
While the skillet does its magic and turns raw into cooked, place kelp noodles in a colander and rinse in cold water, separating the glob into lovely strands of translucent noodles.
Once onions are soft, throw in noodles and 1 TB sauce, stirring until the noodles are coated and warmed enough to become more flexible. When they’re flexing like a ballerina on a barre, serve that concoction with a couple of napkins. Until you get the hang of it, eating those noodles is going to be messy.

The red bell peppers are a nice counterpoint to the heat created by the Sriracha and play nicely with the nuttiness of the sauce. And I’m sold on those noodles. I’m going to be picking up a couple more packages. They just won’t stick around long enough to stare glumly out at me from the pantry shelf. I’ve learned my lesson.