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    6.11.21
    Discover Designer Jennifer Fisher’s ‘I Can’t Believe They’re Kelp Noodles’ Stir Fry

    It’s true: kelp noodles stir fry sounds like the weirdest thing in the world — until you try it once and become utterly hooked. Yes, the noodles are actually made of seaweed, but the flavor is incredibly mild and the texture is addictive. Make almost any pasta recipe you love with these seaweed noodles and you may be surprised at what you can pull off without grain or gluten!

    Strangely enough, it was jewelry designer, Jennifer Fisher who reminded us about this sea-based classic. Fisher is one of the coolest of cool girl jewelry designers around, whose signature gold hoops appear on the lobes of every famous face you know — from J.Lo to Jenner and beyond.

    While her definitive pieces are undeniably swoon-worthy, we love that Fisher has applied her creativity across disciplines:  into the home with her recent collaboration with CB2, and right on into the kitchen.

    Jennifer’s impressive healthy recipes can be found right on her site under ‘Kitchen’. An unlikely resource, to be sure, but one of our favorites lately!

    We hope you’l love her easy to execute version of kelp noodles stir fry….

    Jennifer Fisher’s Kelp Noodles Stir Fry

    Ingredients:
    1 package of kelp noodles, I used Gold Mine
    1 Tbsp baking soda
    3 C hot water
    Juice of 1 lemon
    1 carton of Baby Bella mushrooms
    1/2 yellow onion, chopped
    2 Tbsp coconut aminos
    1 Tbsp toasted sesame oil
    1 red bell pepper, sliced
    4 carrots, julienned
    3 C spinach
    1 C Napa cabbage, chopped
    3 Tbsp sriracha
    JF Spicy Salt, to taste

    Toppings:
    Green onion, sliced
    Fresno chili pepper, sliced
    Fresh cilantro, chopped
    1 medium boiled egg

    Process:
    Rinse the kelp noodles in warm water and drain them.

    Add in the baking soda, hot water, and lemon. Let them sit for 6-10 minutes to become tender.

    In a large pan on medium high heat, sauté the mushrooms and yellow onion with the coconut aminos and toasted sesame oil. Let this cook for about 5 minutes so the mushrooms cook down.
    Add in the red bell pepper, carrots, spinach, and cabbage. Let sauté for a few minutes.
    Add in the sriracha and extra coconut aminos and toasted sesame oil if necessary.
    Season with JF Spicy Salt.

    Drain the noodles and add them to the pan. Mix well so that everything is combined.

    Serve this with a medium boiled ‘jammy’ egg, sliced green onion, sliced fresno chili peppers, and fresh cilantro.

    From our friends


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