I love stir-fry dishes and using my wok! I have a electric wok and wish I had a cast iron one. I also have at least two stir-fry cookbooks and actually got rid of several others during my spring pre-moving purge. These dishes are pretty much one-pot meals, which is marvelous, since this means there are fewer dishes to wash. Stir-fries are also usually less complicated, too. Woks aren’t just for cooking Chinese and Japanese dishes; you can cook all sorts of sautes in them from any style of cuisine.  Here’s a tasty looking stir-fry from Sea Tangle Noodle Company that uses kelp noodles.

Kelp Noodle Chicken Stir-Fry
Serves 6

Ingredients
2 – 4 T Chopped or Minced Garlic
Extra Virgin Olive Oil Cooking Spray
12 oz Boneless Skinless Chicken Breasts, diced
1/2 Yellow Onion, peeled, sliced
1/2 C Broccoli or Broccolini, trimmed, chopped
1 C Spinach Leaves, stemmed, chopped
1 Red Bell Pepper, cored, seeded, thinly sliced
1 pkg Plain or Green Tea Kelp Noodles, rinsed, cut into desired length
Nama Shoyu, Tamari or Liquid Aminos, to taste
Filtered Water, to taste
Vegetable or Chicken Stock, to taste
1/2 C Whole Raw Almonds or Cashews, soaked & dehydrated
Sea Salt, to taste
Mixed Peppercorns, fresh ground, to taste

Directions
Saute the garlic in a lightly oiled pan. Add in the chicken and vegetables. Saute them for about , occasionally stirring with a wooden or plastic spatula. Add the noodles and a few dashes of soy sauce, water and stock. Stir with a wooden or plastic spatula or spoon until the noodles and vegetables soften. Season the stir-fry with salt and pepper as you prefer. Remove the stir-fry from the heat. Fold in the nuts. Transfer it to a large serving bowl. Serve.

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