Pan-Asian Chicken with Kelp Noodles

Pan-Asian Chicken with Kelp Noodles

World Cuisine Asian

Not having eaten kelp noodles before, I basically followed one of the recipes on the back of the package of noodles, but before it was nearly complete, I gave it a taste and found it to be bland. I quickly decided to change the flavor direction of the dish, from Japanese, to Southeast Asian, by incorporating a few additional spices. What resulted turned out to be a bold success!

Servings per recipe: 4
Calories per serving: 163
Preparation time: 20m
Total cooking time: 30m


  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 skinless, boneless chicken breast halves, diced
  • 1 large bell pepper, thinly sliced
  • 6 leaves spinach, chopped
  • 1/2 cup diced green onion
  • 12 ounces kelp noodles, rinsed and cut to desired length
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 4 dashes ground turmeric
  • 4 dashes curry powder
  • 3 dashes paprika
  • 2 dashes red pepper flakes
  • salt and ground black pepper to taste


  • 1   Heat olive oil in a skillet over medium heat and cook garlic until fragrant, about 1 minute. Add chicken, bell pepper, spinach, and green onion and cook until chicken is no longer pink in the center, about 5 minutes. Add kelp noodles, chicken broth, soy sauce, turmeric, curry, paprika, red pepper flakes, salt, and pepper and stir until noodles soften, about 4 minutes.

Nutrion facts:

Total Fat 9g 14%
    Saturated Fat 2.0g  
Cholesterol 35mg 12%
Sodium 635mg 25%
Potassium 346mg 10%
Total Carbohydrates 6.2g 2%
Dietary Fiber 2.7g 11%
Protein 14.6g 29%
Sugars 2g  
Vitamin A 1948IU  
Vitamin C 40mg  
Calcium 43mg  
Iron 2mg  
Thiamin 0mg  
Niacin 9mg  
Vitamin B6 0mg  
Magnesium 38mg  
Folate 46mcg