Kelp Noodle Stir-Fry (Print Version)

A light Asian-inspired dish featuring crisp kelp noodles, fresh vegetables, and zesty ginger seasoning.

# 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

# Directions:

01 - Place kelp noodles in a large bowl and soak in warm water for 10 minutes until softened. Drain thoroughly 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. Set aside.
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 to the skillet, stir-frying for 1 minute until spinach wilts completely.
05 - Add drained kelp noodles and pour sauce over the mixture. Toss continuously for 2 to 3 minutes, ensuring noodles and vegetables are thoroughly coated and heated through.
06 - Transfer to serving dishes immediately. Top with sesame seeds, cilantro, and lime wedges as desired.

# Expert Tips:

01 -
  • The noodles stay beautifully tender-crisp, never mushy, and they absorb the ginger-sesame sauce like tiny flavor sponges.
  • You can prep everything in the time it takes to soften the noodles, making this genuinely faster than ordering takeout.
  • It feels indulgent and restaurant-quality, yet the whole meal comes in under 100 calories per serving if that matters to you.
02 -
  • Don't skip rinsing the kelp noodles thoroughly or they'll taste mineral-forward and slightly off; that initial rinse makes all the difference in how clean and fresh they taste.
  • The sauce comes together quickly, so have everything measured and ready before you start cooking—there's no time to hunt for ingredients once the heat is on.
  • Overcooking the vegetables by even a minute transforms them from tender-crisp to mushy, so stay close to the stove and trust your instincts rather than a timer.
03 -
  • Prep all your vegetables before you turn on the heat—once the skillet is hot, everything moves quickly and you won't have time to julienne a carrot mid-cooking.
  • The green onions should be sliced at the very end and scattered on top rather than cooked with everything else, so they stay fresh and peppery instead of becoming soft and dull.
  • If you're cooking for someone with soy allergies, coconut aminos make an excellent substitute for tamari, though it's slightly sweeter so use a touch less and skip or reduce the maple syrup.
Go Back