Kelp Noodle Stir-Fry (Printer Friendly)

Crunchy kelp noodles with colorful vegetables in zesty ginger sesame sauce.

# What You 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, optional

→ Toppings

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

# How to Make It:

01 - In a large bowl, soak kelp noodles in warm water for 10 minutes to soften. Drain and set aside.
02 - In a small 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 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 well coated and heated through.
06 - Transfer to serving bowls immediately. Top with sesame seeds, cilantro, and lime wedges if desired.

# Expert Tips:

01 -
  • Kelp noodles stay crunchy even when sauced, giving you that textural satisfaction without any heaviness.
  • The whole thing comes together in under 30 minutes, making it perfect for weeknights when you're tired but hungry.
  • It's naturally vegan and gluten-free without tasting like you're missing anything.
02 -
  • Don't skip rinsing the kelp noodles before soaking—they have a slight ocean smell that disappears with water and makes the final dish taste cleaner.
  • The sauce mixture needs to sit for a minute after whisking so the ginger's flavors fully release into the liquid instead of staying sharp and chunky.
03 -
  • Have all your vegetables prepped and sitting in separate piles before you turn on the heat—stir-frying moves fast and you won't want to hunt for ingredients mid-cook.
  • The difference between crisp vegetables and mushy ones is about 30 seconds, so watch the pan closely and don't walk away thinking you have time.
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