Kelp Noodle Stir-Fry (Printable Version)

Crunchy kelp noodles with colorful vegetables in a zesty ginger sesame sauce

# 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 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)

# How-To Steps:

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, sautéing for 3 to 4 minutes until tender-crisp.
04 - Add spinach and green onions, stir-frying for 1 minute until spinach is wilted.
05 - Add drained kelp noodles and pour sauce over mixture. Toss thoroughly for 2 to 3 minutes, ensuring even coating and heated through.
06 - Transfer to serving dishes immediately. Top with sesame seeds, cilantro, and lime wedges as desired.

# Expert Tips:

01 -
  • Kelp noodles have nearly zero calories but somehow feel completely satisfying and substantial in your bowl.
  • The whole thing comes together in 25 minutes, including prep, which means weeknight dinners that don't feel rushed.
  • That ginger-garlic sauce tastes restaurant-quality but uses ingredients you probably already have on hand.
02 -
  • Don't skip rinsing the kelp noodles before soaking, because some packages leave a bit of residue that tastes slightly off if you don't.
  • The sauce tastes sharper when it's cold and more rounded when it's warm, so mixing it while the pan is still hot makes a real difference.
03 -
  • Toast your sesame seeds in a dry skillet for two minutes before using them—it sounds fussy but it absolutely transforms them from mild to nutty and makes them taste like you did something fancy.
  • If you're batch-cooking for meal prep, dress the noodles and vegetables lightly and keep the extra sauce on the side so they don't get soggy by day three.
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