Kelp Noodle Stir-Fry (Printable View)

Crunchy kelp noodles with vibrant vegetables in a tangy 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 tbsp tamari or low-sodium soy sauce
08 - 1 tbsp toasted sesame oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp fresh ginger, finely grated
11 - 2 tsp maple syrup or agave nectar
12 - 2 cloves garlic, minced
13 - 1/2 tsp chili flakes

→ Toppings

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

# How To Make It:

01 - Place kelp noodles in a large bowl with warm water. Let soak for 10 minutes to soften texture. Drain thoroughly and set aside.
02 - Whisk together tamari, sesame oil, rice vinegar, grated ginger, maple syrup, minced garlic, and chili flakes in a small bowl until fully combined.
03 - Heat a large nonstick skillet or wok over medium-high heat. Add bell pepper, snap peas, and carrot. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
04 - Add spinach and green onions to the skillet. Stir-fry for 1 minute until spinach just begins to wilt.
05 - Add drained kelp noodles and pour sauce over the mixture. Toss everything together for 2-3 minutes, ensuring noodles and vegetables are evenly coated and heated through.
06 - Transfer to serving plates and garnish with toasted sesame seeds, fresh cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • The noodles stay perfectly crunchy even after cooking, giving you texture in every bite
  • Everything comes together in under 30 minutes but tastes like you spent much longer
  • The sauce hits all those crave worthy salty, sweet, and spicy notes without being heavy
02 -
  • Kelp noodles do not need actual cooking, just warming through, which keeps their signature crunch intact
  • The sauce will seem thin at first but it thickens slightly as it coats the hot noodles and vegetables
  • Everything cooks fast once you start, so have all ingredients prepped before you turn on the heat
03 -
  • Cut all your vegetables into similar sizes so they cook evenly and every bite has the same texture
  • Warm your serving bowls before plating to keep the dish hot longer
Return