Kelp Noodle Stir-Fry (Printer view)

Crunchy kelp noodles with crisp vegetables and zesty ginger sauce for a light, satisfying meal ready in 25 minutes.

# 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 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

# Directions:

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 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 vegetables are tender-crisp.
04 - Add spinach and green onions to the skillet, stir-frying for 1 minute until spinach wilts.
05 - Add drained kelp noodles and pour in the prepared sauce. Toss everything together for 2 to 3 minutes, ensuring noodles and vegetables are well coated and heated through.
06 - Divide stir-fry among serving bowls and top with sesame seeds, cilantro, and lime wedges if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The noodles stay beautifully crunchy instead of turning mushy, giving you that satisfying texture every single time.
  • Everything comes together in under 30 minutes, so you can have dinner on the table faster than takeout delivery.
  • It's naturally low-calorie without feeling like you're eating rabbit food—the umami-rich sauce makes it genuinely crave-worthy.
02 -
  • Kelp noodles release liquid as they sit, so if you're making this ahead, keep the noodles and sauce separate until the last moment before serving or you'll end up with a watery dish instead of one with proper sauce cling.
  • The magic happens in the heat—a medium-high pan is non-negotiable because low heat will steam your vegetables instead of giving them those precious caramelized edges that make this sing.
03 -
  • If you're cooking for someone who's skeptical about healthy food, lead with how good it smells—the ginger and sesame combination is genuinely mouth-watering and does half the convincing for you.
  • Make the sauce in a glass measuring cup instead of a bowl and you can pour it directly over the pan's contents instead of scooping, which means better distribution and less splashing.
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