One of the best decisions I’ve made in recent years was to earn a certification in nutrition and wellness. And while I can’t say the economy of my household allows me to change careers, it’s certainly improved my life and expanded my creativity in the kitchen.
Years past, I wouldn’t have taken a second look at the packages of kelp noodles sitting on the store shelves, much less have any idea what they were or how to use them.
I discovered kelp noodles at a raw cooking class I attended with my daughter-in-law at Bastyr University. I was intrigued by the brown seaweed noodles the chef had us work with. They had a slightly rubbery texture, and were almost flavorless by themselves. Yet when we served them with a marinara sauce they became an amazing dish of spaghetti.
So why am I going into such detail about a non-descriptive food? For us weight watching folks they contain almost no calories or fat, but still have a noodle-like texture.
I chose to stir fry my kelp noodles with a combination of colorful vegetables and top them with a filet of salmon smothered in a garlicky sweet and sour sauce. I was happy with the fact that I could have a pile of noodles in this stir fry recipe, without a pile of calories – a winning combination if you ask me.
Admittedly, you won’t find these at your local grocery store, so they require an extra trip to a whole foods market, or you can find them on Amazon. I found them PCC Natural Market, but don’t think you’ll have to pay a pretty penny – the price hit to my pocketbook was less than three dollars.
The next time you want to be creative in the kitchen, give this stir fry with kelp noodles a try. If the thought of eating kelp is just too much for you, swap them out for your noodle of choice, or leave them out. It’s all good.
- 1 pound wild Alaskan Salmon filets
- 4 tablespoons sesame seeds
- 1 ½ cups low sodium chicken broth, or vegetable or fish broth
- ½ cup ketchup, I buy low sugar ketchup
- 4 teaspoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- ½ tablespoon coconut oil
- 1 small onion, thinly sliced
- ½ large red bell (capsicum) peppers, thinly sliced
- ½ large green pepper , thinly sliced
- 1 cup sliced mushrooms
- 1 cup carrot , sliced
- 1 cup broccoli, florets
- ½ cup basil, chopped
- 12 ounces kelp noodles, rinsed and drained
- Preheat the oven to 350 degrees, and line a cookie sheet with foil sprayed with cooking spray.
- Combine broth, ketchup, soy sauce, sesame oil, vinegar, honey, garlic and cornstarch in a small sauce pan. Bring the sauce to a boil over medium heat, stirring constantly until it thickens. Approximately 5 - 6 minutes.
- Spoon ½ the sauce mixture over salmon filets, sprinkle with sesame seeds and bake in the oven for 15 - 20 minutes until salmon is no longer opaque at the thickest part. Don't overcook or salmon will be dry.
- Heat a large non-stick skillet over medium high and add oil. Add onion, peppers and carrots and cook for 5 minutes to soften. Add broccoli and mushrooms and continue to cook another 5 - 10 minutes until vegetables are crisp-tender. Add remaining sauce and kelp noodles and heat through.
- Serve with salmon.
Weight Watchers PointsPlus 12
Total Fat: 21.61g
Total Carbs: 34.87g
Dietary Fiber: 5.33g
If you’re looking for more healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of family pleasing recipes.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.