Kelp Noodle Stir-Fry (Printable Version)

Crunchy kelp noodles with colorful vegetables in zesty ginger sauce. Ready in 25 minutes for a light satisfying meal.

# 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

# Steps:

01 - Place kelp noodles in a large bowl and cover with warm water. Let soak for 10 minutes to soften, then drain thoroughly and set aside.
02 - Whisk together tamari, sesame oil, rice vinegar, grated ginger, maple syrup, minced garlic, and chili flakes in a small bowl 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 vegetables are tender-crisp.
04 - Toss in spinach and green onions, stir-frying for 1 minute until spinach just begins to wilt.
05 - Add drained kelp noodles to the skillet and pour in the sauce. Toss everything together for 2 to 3 minutes, ensuring noodles and vegetables are evenly coated and heated through.
06 - Transfer to serving plates and sprinkle with toasted sesame seeds. Top with fresh cilantro leaves and serve with lime wedges on the side.

# Expert Pointers:

01 -
  • The sauce-to-noodle ratio hits that perfect spot where every bite sings with ginger and sesame
  • You can prep everything in under 15 minutes, making it ideal for those nights when motivation is running low but standards remain high
02 -
  • Kelp noodles do not need to be boiled, but that 10-minute warm soak makes them infinitely more pleasant to eat
  • Overcrowding your wok leads to steaming instead of stir-frying, so cook in batches if your pan seems crowded
03 -
  • Heat your wok until it is smoking slightly before adding oil, that high heat is what creates the coveted wok hei flavor
  • Prep every single ingredient before turning on the stove because stir-fries wait for no one
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