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.
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).