1 bag kelp noodles, drain water off, rinse and soak in water for 2-4 hours then drain and rinse again.
2 teaspoon sesame oil
1 teaspoon grated ginger
1 garlic clove minced
1 shallot (golf ball size) thinly sliced
10 shitake, maitake or chantrelle mushrooms sliced
½ cup peeled and shredded celery root or turnip
½ cup shredded carrots
1 tablespoon apple cider vinegar
1 teaspoon tamari
1 tablespoon toasted sesame oil
½ teaspoon sea salt
optional: drizzle of hot pepper toasted sesame oil, chopped cilantro, chopped scallions
Heat sesame oil in a cast iron skillet or other medium sized pan. Add ginger and garlic, and shallots and sauté for a few minutes until shallots begin to soften. Add mushrooms and cook for another 3-4 minutes or until soft. Add celery root or turnip and carrots and mix well. Add apple cider vinegar, tamari, toasted sesame oil and sea salt and toss to coat all vegetables well. Stir in kelp noodles at the end, mix well and turn off heat. Serve garnished with chopped cilantro or scallions and hot pepper toasted sesame oil for some heat.
yield: 2 servings
If you don't know what kelp noodles are check out their website for more information. Its a great substitute for regular noodles and they are high in necessary trace minerals.