Stir-Fried Kelp Noodles with Pork, Eggs and Broccoli Slaw Recipe

Tonight I made stir-fried kelp noodles again. Why? I’m at the end of a seven-night workweek and too tired to invent something new — and I wanted a Whole30-friendly dinner that came together quickly.

For this version I added anchovy fillets to replace fish sauce and used homemade chicken broth to help the kelp noodles soften more quickly. (Yes, I made the broth from the bones I saved after cooking crispy sous-vide chicken thighs a few nights ago — proof it’s easy and worth the small effort.)

My stir-fries are always pantry-first: aromatics like shallots and garlic, a protein or two (eggs and ground pork here), and whatever vegetables are wilting in the fridge (broccoli slaw, shredded carrots, baby spinach). Once everything is prepped, you add ingredients to the pan in sequence and dinner is ready in about 30 minutes.

Stir Fried Kelp Noodles with Pork, Eggs, and Broccoli Slaw

Serves 4

Ingredients

• 3 tablespoons ghee, olive oil, avocado oil, or macadamia nut oil, divided
• 3 large eggs
• Kosher salt and freshly ground black pepper
• 2 large shallots, minced
• 2 anchovy fillets packed in oil, drained
• 1 pound ground pork
• 2 garlic cloves, minced
• 1 package kelp noodles, rinsed and drained
• ¼ cup chicken broth (use store-bought or homemade)
• 2–4 tablespoons coconut aminos, to taste
• 1 tablespoon coconut vinegar (or a light vinegar of choice)
• 1 cup broccoli slaw
• 1 cup shredded carrots
• 6 ounces pre-washed baby spinach

Equipment

• 12-inch skillet or wok
• Mixing bowl and whisk
• Spatula and wooden spoon
• Scissors for cutting kelp noodles (optional but handy)

Method

1. Make a thin scrambled-egg omelet. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat. Whisk the eggs with a pinch of salt and some freshly ground black pepper. When the pan is hot, pour in the eggs so they form an even layer, reduce heat to low, and let the bottom set.

2. Flip the omelet with a spatula when the underside is cooked. It’s okay if it tears — you’ll cut it into strips later. Transfer to a cutting board and slice into thin strips; set aside.

3. In the same skillet, add another tablespoon of oil and sauté the minced shallots over medium heat until softened. Add the anchovy fillets and break them up with a wooden spoon so they melt into the aromatics and flavor the oil.

4. Add the ground pork and minced garlic. Season with salt and pepper and cook, breaking up the meat, until no pink remains and the pork is nicely browned.

5. Add the kelp noodles (trim with scissors if they’re long) and the chicken broth to the pan. Stir to combine, then add the coconut aminos and coconut vinegar. Cover the skillet and let everything steam for about 5 minutes; this softens the kelp noodles and allows flavors to meld.

6. Remove the lid and stir in the broccoli slaw and shredded carrots. Mix everything well so the vegetables warm and begin to soften.

7. Add the baby spinach, season again with salt and pepper if needed, and stir-fry until the spinach wilts.

8. Turn off the heat and toss in the sliced egg omelet. Give the dish one final toss to incorporate the eggs, then serve immediately.

As an easy vegetable side, roast cauliflower with a sprinkle of Dukka seasoning, salt, pepper, and thinly sliced shallots at 400°F (convection roast) for 15 minutes covered, then 15 minutes uncovered until tender and browned.

This stir-fry makes a satisfying, balanced weeknight meal: protein from pork and eggs, bright vegetables, and the unique texture of kelp noodles. If you miss the sweet-savory depth of fish sauce or oyster sauce, anchovies and coconut aminos provide a great Whole30-friendly substitute. For a spicy kick, add red pepper flakes or chopped chiles in place of Sriracha.

---

PRINTER-FRIENDLY RECIPE CARD

---

If you enjoyed this recipe, try adapting it with different proteins or vegetables. It’s a flexible, fast, and flavorful option for busy weeknights and works well for Whole30 and paleo meal plans.