Kelp Noodle Stir-Fry (Printable)

Light and satisfying Asian-style noodles with crisp vegetables in zesty ginger sauce.

# Ingredient List:

→ 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

# Steps:

01 - Place kelp noodles in a large bowl and cover 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 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 - Toss in spinach and green onions. Continue stir-frying for 1 minute until spinach just begins to wilt.
05 - Add drained kelp noodles to the skillet. Pour sauce over ingredients and toss everything together for 2-3 minutes until noodles and vegetables are evenly coated and heated through.
06 - Transfer to serving plates immediately. Top with toasted sesame seeds, fresh cilantro, and lime wedges.

# Expert Advice:

01 -
  • You get that perfect stir-fry satisfaction without the heavy carb overload that leaves you sluggish
  • The sauce comes together in seconds but tastes like something from a restaurant, and the vegetables stay crisp-tender instead of mushy
02 -
  • Kelp noodles never get as soft as wheat pasta, so do not keep cooking them thinking they will eventually reach that texture
  • The sauce thickens slightly as it coats the hot noodles, so do not be alarmed if it looks thin in the bowl
03 -
  • Cut all your vegetables before you start cooking because stir-frying happens fast and there is no time for chopping midway
  • Preheat your pan properly so the vegetables sizzle immediately instead of steaming in their own moisture
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