Paleo Pork Chow Mein

June 25, 2012 in Categories: , , by

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Pork Chow Mein-060This Paleo Pork Chow Mein is another delicious Asian-inspired stir-fry. I really enjoy recreating my favorite takeout flavors in healthier form!  The thinner you slice your meat and vegetables, the tastier this meal seems to be (of course, I’m never patient enough to really slice everything as thinly as I like it).  I absolutely love the use of Kelp Noodles for paleo chow mein dishes because their flavor and slightly crunchy texture works so well (plus it’s a great way to get my weekly dose of iodine-rich seaweed!).  I also love any meal that I can prepare in advance and then quickly cook up in the evening!

Prep Time: 30 minutes

Cook Time: 15 minutes

Serves: 2-3


1.    Soak dried mushrooms in warm water for 30 minutes (or follow the package directions).  Rinse and then slice into thin strips.
2.    Slice onion into ½” wedges.  Quarter baby bella mushrooms.  Separate leaves of baby bok choy.  Drain and rinse water chestnuts and bamboo shoots.  Remove kelp noodles from package and rinse with cold water (or follow package directions).
3.    Heat a Wokover medium-high heat.  Add tallow to hot wok.  Add pork and cook, stirring frequently, until completely browned.
4.    Add onion, mushrooms, and bok choy to the wok with bone broth and coconut water vinegar.
5.    Cook, stirring frequently, for 8-10 minutes until pork is cooked through and vegetables are cooked but al dente.  The broth should be boiling.  If not, turn up to high heat.
6.    Push the pork 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 remaining broth for 2-3 minutes, then start stirring to break up the kelp noodles and distribute throughout the chow mein (another 1-2 minutes).
7.    Garnish with chopped green onion and enjoy!

Pork Chow Mein-006


Sounds great! I have not tried kelp noodles yet. This may inspire me to do so. I don’t have coconut water vinegar. Can I use any vinegar?

I don’t cook with kelp noodles that often and every time I do I wonder why I don’t eat them more frequently! 🙂

I like coconut water vinegar for asian dishes because it tastes a little more like rice wine vinegary, but I think apple cider vinegar would substitute just fine.

I have done this and love the kelp noodles…… My friend just told me the other day to have the butcher or meat man at the grocery store slice it for you on the slicer…… for free even. I have been hand slicing for… always and have yet to try this but doesn’t that sound super easy. I like easy.

This was delicious! I loved it and so did the less picky of my kids. She liked the noodles especially.

Here’s a tip: Don’t think that Sarah accidentally left out salt from the recipe. It really doesn’t need any extra salt, I’m guessing because the kelp is naturally salty. My mistake, but it was still tasty!


Are water chestnuts okay in the autoimmune protocol? I read it has Vitamin B6. I’m using water chestnut flour. Thanks!

This looks wonderfu! I can’t tolerate vinegar 🙁 so could I sub fish sauce or ? I have all the ingredients and would like to make it tomorrow for dinner but I don’t want to mess it up, thanks for any ideas!

OMGoodness, I’m eating this right now with my toddler and it is delicious! The kelp noodles are so satisfying! I didn’t have any coconut vinegar, so I used apple cider vinegar instead. I also added a little coconut aminos for a soy sauce-like flavor. Thank you for this wonderful recipe!

Kelp noodles are too expensive…so I will stock to my half pice specials for shirataki noodles! Love the recipe though!

Are kelp noodles aip approved? I love them but have been very dedicated to the aip diet with celiac and sjogren’s …thank you for all that you do! Julie

I’m wondering about the sodium alginate in the kelp noodles. That’s a thickener I believe. It’s this ok for AIP? I don’t think it was covered in the blog post about other thickeners.

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