Bok Choy & Kelp Noodle Bowl with Cilantro-Cream Sauce

I recently fell in love with kelp noodles.  Their texture can take some getting used to, but I personally think they’re a great addition to our diet.  The main reason I started to incorporate them into recipes is because kelp noodles, along with other sea vegetables, are very good sources of iodine.  Iodine is a necessary trace mineral, and being deficient in it can lead to metabolism and thyroid issues.

Iodine can be found in all sorts of food, but it’s hard to determine how much you’re getting because it varies by location.  As I have said before, vegetables are only as nutritive as the soil they grow in.  In order to get enough iodine, there are a lot of commercial salts that have been fortified it, but they are generally the refined and low nutrient varieties.  In our home we typically use un-refined sea salt because it is better for you; however, the amounts of iodine it contains is really unknown.  Eating vegetables from the sea, such as kelp, ensures that you are getting a good source of iodine.

Not only do these clear noodles provide you with a nutrient absolutely necessary for proper thyroid function, they are super fun!  They are perfect for stir-fries and are a raw food so they don’t take much preparation.  They are relatively bland in flavor so you can really go any direction with them.

Here’s a new recipe to try.  I decided to saute my kelp noodles with some bok choy and then I flavored the side up with a creamy sauce I made from a coconut milk and clam juice base.


  • 1 c. unsweetened coconut milk
  • 8 oz. clam juice
  • juice from one lime
  • 1 tsp. fish sauce
  • 1 inch piece of fresh ginger, minced
  • 5 garlic cloves, minced (use 3 for sauce and 2 for vegetables)
  • 1 small jalapeno pepper, seeded and minced
  • 2 tbsp. cilantro, chopped
  • 1 green onion, chopped
  • 3 bundles of baby bok choy
  • 1 pkg. clear kelp noodles
  • 2 leeks, thinly sliced
  • 1 tsp. dried thyme
  • 1 tbsp. of bacon fat, or other fat of your choice
  • salt and pepper to taste


  1. Combine first seven ingredients in a large skillet over medium-high heat.  Bring to a boil.
  2. Let liquid simmer until thickened to 3/4 a cup.  This will take some time, around 10-15 minutes.
  3. Once sauce has thickened, remove from heat and stir in chopped cilantro and green onions.  Salt and pepper to taste.
  4. In another large skillet heat bacon fat over medium heat.
  5. Add remaining garlic and sliced leeks.  Cook until leeks start to get tender.
  6. Add bok choy,  thyme, and salt and pepper to taste.  Stir a few minutes until bok choy begins to wilt down.
  7. Meanwhile, rinse kelp noodles under cool water.  Add kelp noodles to bok choy.  Stir well to combine.
  8. Pour in cream sauce, place a lid over skillet and continue simmering until noodles are softened to your liking.

I topped this side with some grilled filets of mahi mahi.  Amazing!!!

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