Kelp Noodle Stir-Fry (Printable)

Crunchy kelp noodles with colorful vegetables in zesty ginger sauce.

# 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 bowl, whisk together tamari, sesame oil, rice vinegar, ginger, maple syrup, garlic, and chili flakes until well blended.
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 is wilted.
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 - Serve immediately, topped with sesame seeds, cilantro, and lime wedges if desired.

# Expert Advice:

01 -
  • The noodles have this impossible texture that's crispy and tender at the same time, making you feel like you're eating something indulgent when you're really not.
  • It comes together faster than ordering takeout, yet tastes like you spent way more effort than fifteen minutes.
  • The ginger sauce hits differently each time depending on how fresh your garlic is, keeping things interesting.
02 -
  • Don't oversoak the kelp noodles or they become mushy—ten minutes is the sweet spot, not fifteen or twenty like I thought when I first started making this.
  • The sauce needs to be made before you start cooking vegetables because once that wok is hot, you're moving fast and there's no time to whisk.
03 -
  • If you're meal prepping, keep the noodles separate from the vegetables and sauce until right before eating, or everything gets mushy and sad by day three.
  • Add a tablespoon of almond butter to the sauce if you want richness without heaviness, and nobody will know why it tastes like restaurant-quality unless you tell them.
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