Kelp Noodle Stir-Fry (Printable)

Crunchy kelp noodles with crisp vegetables in zesty ginger sesame sauce

# Components:

→ 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

# Steps:

01 - In a large bowl, soak kelp noodles in warm water for 10 minutes to soften. Drain 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 blended.
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.
05 - Add drained kelp noodles and pour in the sauce. Toss everything together for 2 to 3 minutes, ensuring noodles and vegetables are well coated and heated through.
06 - Serve immediately, garnished with sesame seeds, cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • The kelp noodles have a naturally bouncy texture that makes every bite feel more satisfying than you'd expect from something this low in calories.
  • You can throw this together in 25 minutes flat, which means weeknight dinners that don't require sacrificing flavor or nutrition.
  • The ginger-sesame sauce is addictive enough that you'll find yourself making extra just to drizzle on other dishes.
02 -
  • Drain those kelp noodles really well after soaking, or they'll release water into your stir-fry and dilute the sauce—this was a hard lesson learned on my first attempt.
  • Don't get too enthusiastic with the heat; medium-high is perfect because these delicate vegetables can go from tender-crisp to sad and overcooked in moments.
03 -
  • Prep all your vegetables before you start cooking because once the pan is hot everything moves quickly—having everything measured and chopped means you can stay present and actually enjoy the process.
  • If you're making this for someone else, taste the sauce before it hits the pan and adjust the ginger or chili flakes to match their preferences—sauce is personal.
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