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Kelp Noodles – Singaporean Style

31 Mar

A while back I came up with an idea which I thought was my own and called it Courgetti Bolognese. Turns out, it’s something many people already make so it’s not exactly unique! I have however, heard of kelp noodles and although it sounded a little strange, the fact that it was a raw food, healthy and neutral in taste convinced me to give them a try. I have made three ‘recipes’ using them. The first was Lemony Prawn Kelp noodles using my Lemony Prawn recipe which I simply made and added to noodles. Then I made Kelphetti bolognese (I just made that up…) and the final genius idea was Singaporean Noodles.

I was inspired by a local restaurant that I used to purchase these wonderful noodles from made using vemicelli noodles. It contained a range of different meats including duck, chicken, beef, prawns, and I think squid. I did attempt to buy some squid for this recipe but unfortunately I wasn’t able to find some.

Ingredients:

Kelp noodles
Sliced Chicken breast/boneless thighs
Thinly sliced beef/lamb
Prawns/Shrimps
Pak Choi
Bean Sprouts
1 medium onion, sliced
Spring onion
(Hot) Curry powder
Finely chopped chilli (optional)
Crushed chilli flakes (optional)
Pinch of salt
Cooking fat of choice

Method:

In a small wok, add a little bit of fat and quickly cook the beef and chicken slices with a pinch of salt and some curry powder. Remove from pan.
Add onions and other veg to wok in the order of how long it takes to cook them just enough. Veg that need more cooking should be added first. Season and add spices.
Add back the meats and throw in the kelp noodles just to warm them through and mix well. Taste and add more spice if desired or any other spices you think it needs. It really does depend on what you like. I tend to add more heat.

Plate up and eat! It’s such a quick and easy dish and you can alter it whichever way you like, add as many meats and veg as you like and really experiment with different spices. Some toasted sesame oil may be nice too but I didn’t have any and don’t really cook with it anymore but I suppose as a small treat it’s okay…

I apologise for the lack in images for this recipe. I have loads of images stored on my phone of recipes I’m supposed to be blogging but due to time constraints and a busy schedule I was unable to post any. Since then I now have a new phone and my pictures are… somewhere…. once I figure out where everything’s gone I’ll edit this recipe and possible future ones if needed and add the pictures inshaaAllaah.

Courgetti Bolognese

10 Nov

This is genius! I’m only chuffed with it because I came up with this idea all by myself.
I made a massive amount of beef bolognese yesterday so I could freeze smaller batches for my Totally Paleo Pizza. I figured seeing as I made so much I may as well have it as bolognese but I don’t eat spaghetti, not even the GF kind (duh).
I’ve recently discovered that I LOVE courgettes and have been cooking Mediterranean veg quite a bit recently so I thought, ‘How about I make some courgetti?!’

For this courgetti I used courgettes and carrots. I would have used bean shoots too but we didn’t have any, plus this was a quick thing. 1 medium/small courgette and 2 medium/small carrots.
After peeling and washing the carrots I used this cool potato-kinda-peeler-gadget thing we have that shreds veg into spaghetti-like strips (or julienne slices) and I did the same to the courgettes (I didn’t peel them)

I added a light spray of EVOO and a tad bit of ghee. Tossed the carrotetti(?) in the pan first, then the courgetti, just for a couple of minutes with a bit of salt and pepper.
You could also have this raw! I would add the bean shoots raw next time, just so there’s more of a crunch.

My bolognese recipe will be posted separately.

Edit: Apparently making “spaghetti” with courgettes has already been done and it’s old news. I’m still holding onto my genius title because I never heard of it! Alhamdulillaah, it was good to discover something for myself instead of reading about it somewhere.