Kelp Noodles in Chili Oil
Looking for a satisfying yet low-carb meal that’s bursting with flavor? Our Kelp Noodles in Chili Oil recipe is the perfect solution! This dish not only offers an amazing taste experience but also fits seamlessly into a ketogenic diet. This makes it ideal for those looking to maintain ketosis while enjoying delicious, nourishing food. Check the other kelp noodles recipes that we already have on the blog, like our Vegan Stir Fry Kelp Noodles, or our Vegan Curry Kelp Noodles. Let’s delve into the details of this mouthwatering recipe and discover why it’s a must-try for anyone seeking a light and flavorful meal option.
Jump to RecipeIngredients for our Kelp Noodles in Chili Oil:
- Kelp noodles: Kelp noodles are a fantastic low-carb alternative to traditional pasta. Made from the edible part of brown seaweed, kelp noodles are virtually carb-free and incredibly low in calories. This make them an excellent choice for those following a ketogenic lifestyle. Rich in essential minerals like iodine, kelp noodles also offer numerous health benefits, including supporting thyroid function and promoting metabolic health.
- Cabbage and mini bell peppers: These colorful veggies not only add vibrant hues to the dish but also provide a delightful crunch and a wealth of vitamins and minerals. Cabbage is known for its high fiber content and antioxidant properties. On the other hand, bell peppers are packed with vitamin C and other nutrients. This makes them a valuable addition to any keto-friendly meal.
- Chili mix: The combination of red pepper flakes, chili powder, garlic, shallot, dark soy sauce, and brown sugar (or erythritol) creates a bold and zesty flavor profile that complements the subtle taste of the kelp noodles. This aromatic blend adds depth and complexity to the dish, elevating its overall taste and appeal.
- Flavored oil: Infusing vegetable oil with bay leaves, cloves, cinnamon stick, garlic, and star anise imbues the oil with rich, aromatic flavors that infuse the entire dish. This fragrant oil enhances the taste of the noodles and vegetables, creating a truly satisfying culinary experience.
The Method for our Kelp Noodles in Chili Oil:
Steam the Veggies:
You can stir fry the veggies in oil, but since we’re already using quite some oil in the Chili Oil, I chose to just steam them.
Shred the cabbage and slice the mini bell peppers thinly.
Add the shredded cabbage, sliced bell peppers and salt to a skillet on medium low. Cover the skillet so the vegetables cook down for 7 to 10 minutes until they start to soften. Remove the cover and reduce the heat to low so that any moisture evaporates completely. This should take no more than 3 to 5 minutes.
Chili Oil
In a bowl, add the red pepper flakes, chili powder, minced garlic, salt and minced shallot to make the chili mix. Set aside.
Heat the vegetable oil in a saucepan over medium heat. Add the bay leaves, cloves, cinnamon stick, garlic and star anise to the oil. Reduce heat to low and let the oil infuse for 10 to 15 minutes making sure to stir occasionally to prevent the garlic from burning.
Use a strainer and pour the infused oil into the chili mix. Stir and add the dark soy sauce and brown sugar (or erythritol to keep it low carb).
Prepare the Kelp Noodles and Mix Everything
Meanwhile, in a separate bowl, add the lemon juice and baking soda. Stir the mixture and then add the kelp noodles. Massage the kelp noodles to the lemon-baking soda mix, making sure every string of noodle is coated with the mix. This helps soften the noodles.
Drain the noodles with a fine mesh strainer and thoroughly rinse them under cold water.
Add the softened kelp noodles and cabbage to the chili oil mix and toss everything together until well combined. Using two forks to mix makes it easier to combine everything.
Serve and garnish with green onions and toasted sesame seeds. Enjoy your delicious Kelp Noodles in chili oil!
With its vibrant colors, bold flavors, and satisfying crunch, our Kelp Noodles in Chili Oil recipe is sure to become a new favorite in your plant-based and/or Keto repertoire. Whether you’re following a low-carb diet or simply looking for a light and nutritious meal, this dish ticks all the boxes. Give it a try and prepare to be amazed by how delicious healthy eating can be!
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Kelp Noodles in Chili Oil
Ingredients
Kelp noodles:
- 12 oz Kelp noodles
- 250 g Cabbage
- 2 Mini bell peppers
- Salt
- 1 Lemon
- 1 Tbsp Baking Soda
Chili Mix:
- 1 Tsp Red Pepper Flakes
- 1 Tsp Chili Powder
- 2 Cloves Garlic
- 1 Shallot
- 1 Tbsp Dark Soy Sauce
- 1 Tsp Erythritol or Brown Sugar
Flavored Oil:
- 3 Tbsp Vegetable Oil
- 2 Bay Leaves
- 4 Cloves
- 1 Cinnamon Stick
- 1 Star Anise
- 2 Cloves of Garlic
Instructions
- Shred the cabbage and slice the mini bell peppers thinly.
- Add the shredded cabbage, sliced bell peppers and salt to a skillet on medium low. Cover the skillet so the vegetables cook down for 7 to 10 minutes until they start to soften. Remove the cover and reduce the heat to low so that any moisture evaporates completely.
- In a small bowl, add the red pepper flakes, chili powder, minced garlic, and minced shallot to make the chili mix. Set aside.
- Heat the vegetable oil in a pan over medium heat. Add the bay leaves, cloves, cinnamon stick, garlic and star anise to the oil. Reduce heat to low and let the oil infuse for 10 to 15 minutes making sure to stir occasionally to prevent the garlic from burning.
- Once the oil is infused, use a strainer and pour the infused oil into the chili mix. Stir and add the dark soy sauce and brown sugar (or erythritol to keep it low carb).
- Meanwhile, in a separate bowl, add the lemon juice and baking soda. Stir the mixture and then add the kelp noodles. Massage the kelp noodles to the lemon-baking soda mix, making sure every string of noodle is coated with the mix. This helps soften the noodles.
- Drain the noodles with a fine mesh strainer and thoroughly rinse them under cold water.
- Add the softened kelp noodles and cabbage to the chili oil mix and toss everything together until well combined.
- Serve hot and enjoy your delicious Kelp Noodles in chili oil!
