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!