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