Kelp Noodle Beef Pho

Updated: Jan 16

Paleo, Macro-Friendly (Low Carb, Low Fat, Hi Protein), Gluten/Dairy/Soy Free, & Whole 30 Approved


We are beyond ready for that Fall weather at our house, and apparently, so are our taste buds. This recipe is going to be a staple going into the Fall and Winter months - quick, easy, nutritious, and brings you a calming, internal warmth with each bite.




We could tell you everything we love about Kelp Noodles - but we hope by posting more and more recipes utilizing them, you'll give them a shot. We used to avoid anything that even resembled slimy, translucent noodles - we've had one too many bad experiences with those "Miracle" noodles (pro tip: never, ever a good idea to try these in a mac & cheese inspired dish - yuck!!)... BUT, kelp noodles are COMPLETELY DIFFERENT. They hold NO sea-creature taste or smell, they're NOT slimey, and they truly do take on the flavor profile of whatever you soak or cook them in.


Being sea vegetables, kelp noodles are a SUPERFOOD, and are an excellent source of:

  • Iodine

  • Magnesium

  • Calcium

  • Potassium

  • Fiber

They're also incredibly macro-friendly or can just be added to dishes for overall volume without adding much more calories or carbs.


If you are worried about consuming sea vegetables that have been contaminated by all the crap dumped into our oceans? Try to use Main Coast sea vegetable products, which are certified from a seaweed producer who routinely tests their seaweed and other vegetables for industrial contaminants.



Recipe Instructions

You Will Need

  • 100g spiralized zucchini

  • 120g yellow onion, cut very thin (we mandolin sliced ours) = (about 1 small)

  • 30g leek

  • 8 oz kelp noodles

  • 8 oz lean ground beef or steak

  • 26 oz vegetable or beef broth

  • 2 tsp fish sauce

  • 1 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 tsp sea salt

  • 1/4 tsp ground pepper

  • Coconut aminos (for kelp noodles - optional)

  • extra sea salt & pepper for meat

  • sesame seeds to garnish

Procedure

  1. If using meat, cook meat with salt and pepper over medium until done - set aside

  2. Prepare vegetables (spiralize zucchini, slice onion & leek) - set aside

  3. Heat broth in a large pot over high

  4. Add onions, leek, fish sauce, cinnamon, ginger, sea salt, & pepper (optional: 1/2 tsp garlic - we would have used garlic, but we're currently a garlic free house) to the pot and cook for about 3 minutes over medium heat

  5. Meanwhile, prepare the kelp noodles by instruction on the package. We quickly soak ours under water in a bowl, drain, then add to a pan over high and toast the noodles for about 5 minutes. Our favorite seasonings to toss the noodles in are cinnamon, cumin, sea salt, pepper & some coconut aminos for extra flavor. TOTALLY optional!!

  6. Add zucchini and kelp noodles to broth and cook for an additional 2 minutes over low to medium heat

  7. Add cooked beef and stir until all ingredients are well combined

  8. Pour into bowls & garnish with sesame seeds, enjoy!

Macronutrients: 9 carbs, 8 fat, 27 protein for 1/2 the pho.

Macros are from using 92% lean ground beef.