I grew up eating Filipino food because I had Filipino neighbors and went to school with a bunch of Filipino kids. When they would come to school with pancit I’d always try to trade them for my ham sandwich, which never worked. When I went to a Filipino birthday party, you could find me close to the giant bowl of pancit refilling my plate. Because there was always a giant bowl of pancit and I love it.

While pancit is traditionally made with rice noodles, I swapped them out for these noodles which are a great source of iodine. Coupled with all the veggies, this is a super healthy meal. You can also make a ton of it at once like I did to eat for lunch throughout the week.


  • 1 tbsp coconut oil
  • 1/2 head small cabbage, diced
  • 3 carrots, sliced into strips
  • 1 large red onion, sliced
  • 4 green onions, diced
  • 4 garlic cloves, minced
  • 1/4 cup coconut aminos
  • 1 package of these noodles


  1. Sautee the cabbage, carrots and onions in coconut oil until soft.
  2. Add the kelp noodles and coconut aminos.
  3. When the noodles start to soften, add the garlic and green onions.
  4. Cook until the garlic becomes fragrant.
  5. Serve with chicken or shrimp (I had chicken, Scott had shrimp).



  1. I loved it that you love Filipino dishes. Pinay reader here all the way from Philippines ­čÖé

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