Kelp Noodle Stir-Fry (Printable Version)

Crunchy kelp noodles with crisp vegetables in zesty ginger-soy sauce. Ready in 25 minutes.

# Ingredient List:

→ 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

→ Toppings

14 - 1 tablespoon toasted sesame seeds
15 - Fresh cilantro leaves
16 - Lime wedges

# How-To Steps:

01 - Soak kelp noodles in warm water for 10 minutes to soften. Drain thoroughly and set aside.
02 - Whisk together tamari, sesame oil, rice vinegar, ginger, maple syrup, garlic, and chili flakes in a small bowl 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 to the skillet, stir-frying for 1 minute until spinach becomes tender.
05 - Add drained kelp noodles and pour in the prepared sauce. Toss all components together for 2 to 3 minutes, ensuring even coating and thorough heating.
06 - Transfer to serving bowls immediately. Top with toasted sesame seeds, cilantro, and lime wedges as desired.

# Expert Advice:

01 -
  • Kelp noodles have an almost magical crunch that stays put, unlike regular noodles that get mushy by the time you're halfway through eating.
  • The whole thing comes together in 25 minutes, which means weeknight dinners that don't feel rushed or compromise on flavor.
  • It's naturally low in calories but tastes so vibrant and satisfying that you won't feel like you're eating "light" food.
02 -
  • Don't skip rinsing the kelp noodles before soaking—they can have salt residue from packaging, and rinsing ensures they taste clean rather than briny.
  • The sauce-making step isn't optional busywork; whisking the ingredients together means they emulsify slightly and distribute evenly, whereas just dumping them in creates pockets of undiluted saltiness.
  • Cook this dish right before eating it—kelp noodles won't absorb sauce the way regular noodles do, so waiting even 10 minutes means you'll end up with noodles that taste separate from everything else.
03 -
  • Prep all your vegetables before you turn on the heat—stir-frying happens fast, and there's no time to julienne a carrot once things are sizzling.
  • Taste the sauce before it goes into the wok because adjusting seasoning in a hot pan with everything cooking is nearly impossible, whereas fixing it in a bowl takes 10 seconds.
  • Keep your heat medium-high rather than cranking it to maximum, because high heat can make the noodles break apart and the vegetables lose their texture.
Go Back