Paleo Shrimp Chow Mein

April 2, 2012 in Categories: , by

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I love Asian flavors and learned to cook simplified versions of my favorite dishes when I was still a teenager living at home.  Some of these dishes can be fairly easily modified for a paleo diet.  The trick with this paleo chow mein is to use kelp noodles instead of the usual chow mein noodles.  Kelp Noodles can be easily found in any Asian grocery store but are also available online from amazon (which is where I buy mine using Subsribe & Save).  They have a flavor that works brilliantly in asian dishes, hold up well to the high heat cooking, and are so fun to eat that my kids beg for chow mein just for the noodles (my husband and I think the shrimp is the real treat here, but to each his own!).  They are also high in iodine, which is great for anyone dealing with thyroid issues. 

Ingredients:

1.    Soak dried mushrooms in warm water for 30 minutes (or follow the package directions).  Rinse and then slice into thin strips.
2.    Rinse and dry shrimp.  Toss with wine and let sit for 15 minutes.
3.    Slice carrots into 1” rounds, flip the rounds over and then slice into 1/8” rectangles.  Wash and trim stems off snow peas.  Slice onion into ½” wedges.  Mince garlic.  Drain and rinse water chestnuts and bamboo shoots.  Remove kelp noodles from package and rinse with cold water (or follow package directions).
4.    Heat a wok over medium-high heat.  Add coconut oil to hot walk.  Add garlic and stir until fragrant, about 1 minute. 
5.    Add shrimp and wine to wok.  Cook, stirring frequently, until shrimp are cooked (until they just turn pink).  Remove shrimp from the walk (leave any juices in the wok though) and set aside.
6.    Add onion and carrot to the wok with bone broth and coconut aminos.  Cook, stirring frequently, for 3-4 minutes (just giving them a head start on the other vegetables).  The broth should be boiling.  If not, turn up to high heat. 
7.    Add the remainder of the vegetables to the wok.  Cook ,stirring frequently, until the vegetables are cooked but still al dente, about 6-8 minutes.
8.    Add the shrimp (and any juices) back to the wok.  Stir to combine.
9.    Push the shrimp and veggies to the side of the wok to create a little hole in the middle.  Place the kelp noodles in the hole.  Let them simmer in the broth for 2-3 minutes, then start stirring to break up the kelp noodles and distribute throughout the chow mein (another 1-2 minutes). 
10.  Garnish with chopped green onion and enjoy!

 

Comments

Aren’t kelp noodles highly processed? I’m just wondering if I should be eating that. I don’t think kelp noodles come that way so there must be some kind of process, chemical or otherwise, that makes kelp into noodles. Do you happen to have any info on that? I’m going to try the AIP because I have Celiac disease and I still get sick. Most recently I have been getting sick from eggs, out of the blue, been eating them without a problem and now I get stomach cramps and diarrhea when I eat eggs. So frustrating. I think I’m doing well eating all paleo and giving up so many foods that I like but something is still not right with me. I just want to cry.

Hello, can the Kelp noodles be used on the Autoimmune Paleo diet.Are they in a fermented liquid. I have also tried the Miracle noodle (shirataki) but did not do well with these. Are the Miracle noodle also allowed on the diet. I have many food sensitivities so trial and error is normal for me.

Kelp noodles are AIP friendly. Sarah uses them in this recipe: http://www.thepaleomom.com/2012/09/japanese-inspired-whitefish-and-noodle-soup.html Regarding the miracle/shirataki: they are made from a pectin-like soluble and highly, highly fermentable fiber called glucomannan. There is some evidence that glucocannan can stimulate the immune system (specifically Th2, which is why it might help some immune diseases and make other worse), plus because it is one of the most highly fermentable fibers in existance, it has the possibility of feeding overgrowth. She advises to be cautious with those products. — Tamar, Sarah’s assistant

If you cook them longer, they soften a little, but they’ll always retain a little crunch. You might want to try sweet potato noodles instead (boil them for 5 minutes before adding to the stir-fry).

My doctor put me on a very strict elimination diet that sounds like it is in-line with the AIP, but I can’t have alcohol. Is there something I can substitute for the white wine?

Hi Sarah, how about sweet potatoe noodles seen them in Chinese shops and is much cheaper. Is this Paleo friendly since it’s made from Sweet potatoes? Also is it not gut irritant? Thank you!

Yes, I second the question about sweet potato noodles. One type of sweet potato noodles’ ingredients list is: sweet potato starch; that’s it. Is this safe to eat?

I was eating a different brand of sweet potato noodles which has 4 ingredients: sweet potato starch, malic acid, xanthan gum, sodium alginate. Last time I ate it, I got cramps, is there somehing in it I need to avoid? I presume that not all sweet potato noodles are made the same?

Btw, I’m don’t like kelp noodles, I don’t like the flavor or texture, it’s like eating squeaky, crunchy smelly ocean flavor. Ironically, I enjoy eating kelp in it’s orginal form.

Thanks!

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