Kelp Noodle Stir-Fry (Printable)

Crunchy kelp noodles with colorful vegetables in zesty ginger sesame sauce. Light, satisfying meal ready in 25 minutes.

# 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 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

# Directions:

01 - Place kelp noodles in a large bowl with warm water. Let soak for 10 minutes to soften texture, then drain thoroughly.
02 - Whisk together tamari, sesame oil, rice vinegar, grated ginger, maple syrup, minced garlic, and chili flakes in a small bowl until fully incorporated.
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 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 noodles and pour sauce over the mixture. Toss continuously for 2 to 3 minutes until everything is heated through and evenly coated.
06 - Transfer to serving plates and garnish with sesame seeds, fresh cilantro, and lime wedges.

# Expert Suggestions:

01 -
  • The texture contrast between crisp vegetables and springy noodles keeps every bite interesting
  • It comes together in under 30 minutes but tastes like something from a restaurant
  • The sauce hits all the right notes with savory, tangy, and just enough warmth
02 -
  • Kelp noodles come packed in water that can smell slightly oceanic, but rinsing thoroughly removes any trace
  • The sauce thickens slightly as it coats the hot noodles, so dont be alarmed if it looks thin in the bowl
  • Everything cooks quickly, so have all your ingredients prepped before you turn on the stove
03 -
  • A cold skillet will steam your vegetables instead of stir-frying them, so preheat thoroughly
  • Work in batches if your skillet is crowded, or the vegetables will release too much moisture
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