Kelp Noodle Stir-Fry (Printable)

Crunchy kelp noodles with colorful vegetables in a zesty ginger sesame sauce. 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 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 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 completely.
05 - Add drained kelp noodles and pour sauce over the mixture. Toss everything together for 2 to 3 minutes, ensuring noodles and vegetables are evenly coated and heated through.
06 - Transfer to serving plates immediately. Top with sesame seeds, cilantro, and lime wedges as desired.

# Expert Advice:

01 -
  • The kelp noodles stay beautifully crunchy even after they absorb the ginger-sesame sauce, giving you texture with every bite.
  • It comes together in about twenty-five minutes, which means you can have a restaurant-quality meal on weeknights without stress.
  • The ginger sauce is bold enough to feel indulgent but light enough that you won't feel sluggish afterward.
02 -
  • Don't skip the draining step after soaking the kelp noodles, or excess water will dilute your sauce and make the dish taste flat and watery.
  • Toasted sesame oil is not the same as regular sesame oil, and using the toasted version makes an enormous difference in flavor depth and richness.
03 -
  • Always taste your sauce before adding it to the pan, and adjust the sweetness or saltiness then rather than after everything is cooked together.
  • If you like things spicier, add the chili flakes to your sauce rather than just sprinkling them on top, so the heat distributes evenly rather than in random bursts.
Return