Kelp Noodle Stir-Fry (Printer-friendly)

Crunchy kelp noodles with crisp vegetables in a zesty ginger sesame sauce

# What You'll Need:

→ Noodles

01 - 12 oz kelp noodles, rinsed and drained

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 cup snap peas, trimmed and halved
04 - 1 medium carrot, julienned
05 - 2 cups baby spinach
06 - 2 green onions, sliced

→ Sauce

07 - 2 tablespoons tamari or low-sodium soy sauce
08 - 1 tablespoon toasted sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon fresh ginger, finely grated
11 - 2 teaspoons maple syrup or agave nectar
12 - 2 cloves garlic, minced
13 - 1/2 teaspoon chili flakes

→ Toppings

14 - 1 tablespoon toasted sesame seeds
15 - Fresh cilantro leaves
16 - Lime wedges

# How To Make It:

01 - Soak kelp noodles in warm water for 10 minutes to soften. Drain thoroughly and set aside.
02 - In a small mixing bowl, whisk together tamari, sesame oil, rice vinegar, ginger, maple syrup, garlic, and chili flakes until well combined.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add bell pepper, snap peas, and carrot. Sauté for 3 to 4 minutes until tender-crisp.
04 - Add baby spinach and green onions, stir-frying for 1 minute until spinach wilts completely.
05 - Add drained kelp noodles and pour in the prepared sauce. Toss all ingredients together for 2 to 3 minutes, ensuring noodles and vegetables are evenly coated and heated through.
06 - Serve immediately, topped with toasted sesame seeds, fresh cilantro, and lime wedges as desired.

# Expert Tips:

01 -
  • Kelp noodles have virtually no calories but deliver a surprising chew that makes you feel like you're eating something substantial.
  • The whole thing comes together faster than ordering takeout, yet tastes like you've spent hours tending a wok.
  • It's genuinely flexible—swap vegetables based on what's in your fridge without losing the soul of the dish.
02 -
  • Kelp noodles release water as they sit, so don't make this recipe hours in advance thinking you'll reheat it—the texture suffers dramatically and the sauce gets diluted.
  • High heat is your friend here; medium heat will turn this into a soggy situation, while a proper sizzle keeps everything bright and textured.
03 -
  • If you're meal-prepping, cook the noodles and vegetables separately, then combine them with the sauce only when you're ready to eat—this prevents sogginess that ruins the whole experience.
  • Add a splash of water to your sauce if it seems too concentrated, but do this gradually because it's easier to add liquid than remove it.
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