Man I love stir fries.  They are a fast and easy way to get a whole lot of veggies in a single meal and makes for delicious left overs.

But now being a mostly raw girl, I don’t usually go for stir fries, they always felt a bit too greasy and cooked brown rice is sometimes too heavy for me.

When I found kelp noodles at my local health food store I knew I needed to try making a raw stir fry…a non fry?  Kelp noodles are pretty great, they have this really interestingly chewy, crunchy texture and are gluten-free and grain-free.

Veggie Stir Non-Fry with Kelp Noodles

Ingredients

1 cup shiitake mushrooms, sliced
1/4 cup onion, chopped
2 tbsp Bragg Liquid Aminos
2 carrots, silvered
1 red bell pepper, julienned
1 cup snap peas
2 tbsp sesame oil
Pinch of crushed red pepper flakes
1 package of kelp noodles

Directions

1. Slice shiitake mushrooms and onions.  Place in bowl with Bragg Liquid Aminos and let marinate for 15 mins.
2. Drain and rinse kelp noodles and set aside.
3. Cut up carrots, bell pepper and snap peas.  
4. Combine shiitake mushrooms and onion mix, mixed veggies, sesame oil, crushed red pepper flakes and kelp noodles into a bowl.
5. Mix and serve.

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