What a delicious, satisfying noodle dish. My inspiration for this came from a recipe I tested from Dr. Mark Hyman’s book Eat Fat, Get Thin. Feel free to swamp out shrimp for chicken (if you’re not a seafood lover) or even mushrooms (for a vegan version). You will find that anything works.
Kelp noodles are a staple at our house. Made from sea vegetables, they are nutrient-rich, fat-free, gluten-free and very low in carbohydrates and calories. Not to mention, they taste just like “real” (flour) noodles . If you’re new to them, give them a try. They will be your new favorite, healthy-food swap – trust me on this!
The rich flavors of curry, ginger and lime mixed with coconut milk make this dish incredibly nourishing (soul food I like to call it). Give it a try – I have a feeling you’ll want to add this to your weekly dinner line-up.