Paleo Recipes for Modern Day Cavemen

Glass Noodles with Shrimp and Vegetables

For those of you who know what Korean Jap Chae is, this dish is right up your alley.  It doesn’t taste EXACTLY like Jap Chae because I’m not using real starch noodles.   To remain paleo, I use kelp noodles instead of clear glass noodles.  This dish is a great way to add protein and veggies while getting that noodle texture you may crave. As I’ve said before,  for those of you who haven’t tried it yet, kelp noodles look just like clear glass noodles but with the initial texture of seaweed (i.e., slightly rubbery and chewy).  It is made only of kelp (a sea vegetable), salt extracted from brown seaweed, and water.  You could eat it straight from the packaging after washing the noodles under water but I prefer to heat up the noodles and add a variety of sauces.  The great thing about kelp noodles is that they are extremely low in carbohydrates and calories while providing calcium and iron.

This dish is completely flexible and entirely delicious.  Feel free to add different meats, different veggies, etc. Finding paleo substitutes is like hearing a great cover to one of your favorite songs. It’s may not be as good as the original, but it could exceed your expectations in other ways. Like my favorite cover to Hey Jude (hat tip Rebecca).  How can you not love that little Korean boy!?!?

Makes 4 servings
1 pound shrimp
5 oz spinach
4 oz baby bella mushrooms (sliced)
1 cup orange bell pepper (julienned)
1/2 cup slices carrots (julienned)
3 stalks green onions (approximately 1 cup chopped into 1 inch pieces)
1 tablespoon minced garlic
1 tablespoon sesame seeds
3 tablespoon sesame oil
2 tablespoon soy sauce (optional if you are anti soy sauce and 100% paleo)
1/2 tablespoon of Sriracha sauce (optional if you don’t want the spice!)
salt and pepper
2 bags of 12oz kelp noodles

Fill a large pot with water and boil.  When water is boiling, add the kelp noodles and cook on medium/high heat for 15 minutes.

In a large saute pan, add the sesame oil and shrimp on high heat and stir.  After a couple of minutes when the shrimp gets a light pink color and nearly finished cooking, add the remainder of ingredients (except the sesame seeds) and change heat setting to medium.  Constantly stir the spinach and mushrooms until they have wilted and browned, respectively. Then add the kelp noodles and sesame seeds.  Continually stir for several minutes until the kelp noodles have absorbed the flavors in the saute pan and turn a nice light golden color.

Best served immediately. Enjoy!

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7 thoughts on “Glass Noodles with Shrimp and Vegetables

  1. are the kelp noodles “fishy” at all like seaweed wraps?

    • Kelp noodles don’t taste fishy at all. In fact – they are quite tasteless and absorb any flavor or sauce you soak them in for an extended period of time. Great for soups (taste just like clear glass noodles) and stir fry.

  2. Pingback: Recipe Share #1: [Paleo] Kelp Noodle Jap Chae « Fat-ass Kombat

  3. This sounds delicious! Have you considered using coconut aminos in place of the soy sauce?

  4. Scilla on said:

    This recipe sounds good. Other recipes for Jap Chae call for white sugar, brown sugar, oyster sauce (I’m allergic), and some mushrooms I’ve never heard of. So thanks for the Paleo conversion!!

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