This is definitely a keeper. It’s almost exactly like Korean Chap Chae though better since it’s Paleo 🙂 Kelp noodles was the secret ingredient. Preservative and gluten free.
Paleo | Gluten Free | Diary Free
- Kelp noodles (you can find this at your organic health food store)
- Brown mushrooms
- Julienne Zucchini
- 1/2 – 1 onion (diced)
- Minced pork
- 4 eggs
- Grated ginger
- Lemon Zest
- Diced Jalapeno (de-seeded)
- 1 handful of dried shrimps (roughly chopped)
- handful of cashew nuts
- 3-5 Garlic gloves (use garlic presser)
- Roughly chopped coriander
- Coconut oil (or your fat of choice)
- Sesame oil
- 1-2 Coconut amino (this is the Paleo substitute of soy sauce)
- 1-2 Fish Sauce (optional since I have yet to find approved Paleo Fish Sauce in Australia).
- Salt to season
- Rinse kelp noodles with cold water, cut into shorter pieces (if desired) and leave aside.
- Fry onions in the pan with your selected fat of choice. Before the onions are totally brown, add carrots.
- When carrots are 70% cooked, add mushrooms.
- Add minced pork and the items in red above. Cook till meat is 80% cooked.
- Add coconut amino, fish sauce and salt. Taste and add more seasoning if required.
- Add kelp noodles. Mix thoroughly. Add seasoning if required.
- In a separate pan, make your omelet. Cut into small pieces.
- Serve noodles with coriander with a drizzle of sesame oil. Place pieces of omelet on top.
- Lemon zest is a key ingredient. Makes the dish more refreshing.
- Grated ginger – By grating the ginger (as opposed to chopping) the flavour is enhanced.
- Sesame oil is not added during the cooking process as you do not want the oil to oxidise. Always add sesame oil last (ie. after the cooking process).
- The items in red goes well with any stir fries.