Certain things you see on clearance, just scream, “TRY ME!” Kelp noodles, definitely a must try. My 8 year old said, “Mom! I love sushi and it’s wrapped in kelp, right?” Me, “Well, seaweed, but yeah, it’s all kelp, really.” Then I laughed. Shoot. Why not. The noodles looked clear and yummy and just begged for something simple like chicken and ginger.

Let me just tell you….these little noodles are so delicious. And when I read all the great health benefits of kelp, I couldn’t help but LOVE this recipe! Hope you do too. Oh, and a great accompaniment, egg rolls! Talk about a fun, healthy, family meal!

Shrimp and Veggie Egg Rolls:

1 pkg Egg Roll wrappers – $1.99
1 1/2 cup chopped fresh spinach – $.50
1 large Carrot, diced or julienned – $.20
2 celery stalks, julienned – $.45
1 cup chopped shrimp, cooked and seasoned – $1.50
2 handfuls bean sprouts – $.75
2 Tbsp Soy Sauce – $.45
1 tsp garlic powder – pantry
1 tsp pepper – pantry
1/4 cup Canola Oil – pantry

COST: $5.84

In a large skillet or wok over medium-high heat, saute shrimp in a small amount of oil. Season with salt, pepper and garlic. Once shrimp is pink, remove and let cool. In same heated pan, saute veggies (except for sprouts) for no more than 2 minutes in just a tsp or two of canola oil. Season with salt, pepper, garlic and soy sauce. Next, add bean sprouts and cook for just 1 more minute. Remove from pan and let cool while you chop shrimp.

Now, mix all ingredients in bowl and set aside. Heat 1/4 of oil to medium, high heat, in frying pan. Lay egg roll wrappers flat, fill with shrimp and veggie mixture and roll. Seal with water or a mix of egg and water. I’ve done both and did notice egg and water does a bit better hold, but it’s not necessary.

Onces your egg roll is made, place in hot oil with the sealed end down in oil first. Cook and turn till entire egg roll is cooked and nicely browned. Serve with soy sauce, teriyaki or your own mixture.

Since my 8 year old LOVES sushi, I decided to give kelp noodles a try. If she likes kelp in sushi, why not noodles, right? Luckily, they were on sale, so that made it easy to take a chance. I’ve never had them either, but they looked like rice noodles. And guess what? They tasted great! So healthy and very yummy. Sometimes you just need to take a chance!

Chicken and Kelp Noodle Soup:

1 small package chicken tenders – $1.71
1 large carrot, thinly sliced – .20
1 pkg Kelp Noodles (on discount) – 1.49
2 cups diced, fresh spinach (cleaned) – .75
3 Tbsp Soy Sauce – $.45
1 Tbsp fresh garlic, minced – pantry
1 Tbsp chicken bouillon powder – pantry
1/2 tsp salt – pantry
1/2 tsp crushed ginger – pantry
1 tsp pepper – pantry
2 Tbsp Canola Oil – pantry

COST: $4.60

Saute chicken tenders in 1 Tbsp oil till near done, then remove from pan and let cool. In same pan, add a little more oil and saute chopped onion, carrots, and then add garlic and cook for 1 more minute, then toss in spinach and toss while cooking just till slightly wilted.

Add 1 cup water to pan and mix all the tasty bits, then transfer liquid and veggies to large sauce or soup pan. Add 2 more cups water, chicken bouillon, ginger, pepper and soy to soup, mix and simmer for 15 minutes. While soup base is simmering, dice cooked chicken.

After soup base has cooked for 15 mins or so, add a package of kelp noodles (or two handfuls if you have a very large package) and diced chicken. Simmer for an additional 10 minutes. Serve hot. Very healthy. Very yummy!

GRAND TOTAL: $10.44 (OUCH! A bit over, but so worth it. Do away with the shrimp and you can definitely make it under $10. But we LOVE shrimps!)