Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

I’ve been wanting to reduce the brown rice pasta my family consumes…hello Kelp Noodles!

Wow, with a tasty sauce added to these noodles, gluten and gluten-free pasta lovers can rejoice at this tasty and healthy alternative to traditional carbohydrate loaded pasta. My kids and husband gobbled this Stir Fry down…and this includes my French hubby who grew up on baguettes and real al dente pasta. No complaining here! And seriously these noodles are so versatile and ready to use right out of the bag, that I think this is going to be my new favorite quick lunch for my kiddos after school.

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

Those watching their carbohydrate intake, can rejoice as these noodles are virtually free of carbohydrates, yet are rich in calcium, iodine and iron. Use your imagination and this recipe can be adapted to your needs. I used tempeh in this dish, but feel free to omit it or opt for chicken, shrimp, etc.

Please note, the only soy I personally recommend be consumed is fermented soy, including miso and tempeh (not tofu and soy milk). Enjoy!

This was shared on Tasty TraditionsFat Tuesday, Slightly Indulgent Tuesday and Whole Food Fridays.

Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)
Recipe type: Lunch, Dinner
Cuisine: Grain Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 package Kelp Noodles, 12 ounces (I used Sea Tangle Brand)
  • 8 ounces Tempeh
  • 1 cup baby kale
  • 1 cup carrots, chopped finely in a food processor
  • ⅓ cup veggie stock
  • ⅓ cup coconut aminos
  • 2 Tbsp. coconut oil
  • 2 Tbsp. coconut sugar
  • 1 tsp. garlic powder
  • ½ tsp. sea salt
  • ¼ tsp. red crushed pepper
  • pepper to taste
  1. Rinse kelp noodles prior to using. Cut the noodles to your desired length. Cut carrots into small pieces and chop finely in a food processor. Slice tempeh lengthwise and then horizontal into small square pieces.
  2. Melt coconut oil in a skillet over medium heat. Add tempeh and coconut aminos to skillet and cook for 3 minutes. Next add in stock, kale, carrot, spices, salt, pepper and sugar. Stir and cook for 2 more minutes. Add in noodles and cook for an additional 5 minutes, stirring regularly.
  3. Serve hot.