Kelp Noodle Stir-Fry (Printable)

Crunchy kelp noodles with vibrant vegetables in zesty ginger 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 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, optional

→ Toppings

14 - 1 tbsp 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 bowl, whisk together tamari, sesame oil, rice vinegar, ginger, maple syrup, garlic, and chili flakes.
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 sauce over ingredients. Toss 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 -
  • It comes together faster than takeout, which means you're not tempted to order in on busy nights.
  • The sauce is bright and zingy enough to make you forget you're eating something genuinely low-calorie.
  • Kelp noodles have this satisfying chew that makes the whole meal feel substantial, not like you're eating rabbit food.
02 -
  • Oversoaking kelp noodles turns them mushy and sad, so set a timer for exactly 10 minutes and don't get distracted scrolling your phone.
  • The sauce needs to go into a hot wok with hot noodles and vegetables, otherwise it just sits there and tastes raw; don't skip the heat step.
  • Toasted sesame oil burns easily, so add it to the sauce mixture rather than drizzling it into the hot pan directly.
03 -
  • Make the sauce the night before and let the ginger and garlic get even more friendly with each other; cold sauce tastes more developed and ready to shine.
  • If you want extra protein without much extra effort, cube some tofu and pan-fry it separately with a little tamari and sesame oil before adding it at the very end so it stays crispy on the outside.
  • This reheats beautifully, and sometimes it tastes better the next day when all the flavors have settled together, so don't hesitate to make extra.
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