Kelp Noodle Stir-Fry (Printable)

Crunchy kelp noodles, vibrant vegetables, and zesty ginger sesame sauce create a light yet satisfying Asian-inspired dish 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)

# Step-by-Step:

01 - Soak kelp noodles in warm water for 10 minutes to soften. Drain and set aside.
02 - In a small bowl, whisk together tamari, sesame oil, rice vinegar, ginger, maple syrup, garlic, and chili flakes 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 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, topped with sesame seeds, cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • Your kitchen will smell like a cozy Asian restaurant without the heaviness that makes you want to nap after eating.
  • It comes together faster than ordering takeout, and tastes like you actually spent time on it.
  • The sauce has just enough ginger bite and sweetness to feel indulgent while being ridiculously low in calories.
02 -
  • Kelp noodles need a proper soak or they'll stay stiff and weird; 10 minutes in warm water is non-negotiable, and yes, exactly 10 minutes makes a difference.
  • The sauce is best whisked together right before cooking because the ginger starts to oxidize and lose its punch if you make it too far ahead.
  • Don't overcrowd your pan when cooking the vegetables or they'll steam instead of sauté, and that's where they lose their magic.
03 -
  • If you want extra protein without changing the vibe, cube some firm tofu and pan-fry it separately until the edges are golden, then toss it in at the end so it stays crispy on the outside.
  • The sauce freezes beautifully, so make a double batch and keep it in the fridge for nights when you need stir-fry but don't have mental energy for whisking.
  • Don't be shy with the lime wedge at the end—that squeeze of acid is the difference between good and absolutely crave-worthy.
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