Kelp Noodle Stir-Fry (Print Version)

Crunchy kelp noodles with vibrant vegetables in zesty ginger 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 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

→ Toppings

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

# How To Make It:

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 just tender-crisp.
04 - Add spinach and green onions, stir-frying for 1 minute until spinach wilts.
05 - Add drained kelp noodles and pour in the sauce. Toss everything together for 2 to 3 minutes, ensuring noodles and vegetables are well coated and heated through.
06 - Transfer to serving plates and top with sesame seeds, cilantro, and lime wedges as desired. Serve immediately.

# Expert Tips:

01 -
  • Kelp noodles stay genuinely satisfying and crunchy, not mushy like some alternatives, which was a revelation.
  • You can have dinner on the table in under 30 minutes, and it tastes like you actually tried.
  • The bright ginger sauce brings so much flavor that you won't miss heavier cream-based alternatives at all.
02 -
  • Kelp noodles are nothing like regular noodles—they don't absorb sauce the way pasta does, so don't underseasoning the sauce thinking it'll intensify as it sits, because it won't.
  • Timing is everything here; add everything at the moment it's ready, because once the vegetables hit the pan, you've got maybe 8 minutes total before things start getting overcooked.
03 -
  • Don't rinse your kelp noodles after soaking and draining; a little residual moisture helps them absorb the sauce better.
  • If the pan ever feels crowded while stir-frying, work in batches—overcrowding lowers the temperature and turns everything into steamed vegetables instead of sautéed ones.
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