Kelp Noodle Stir-Fry (Print Version)

Crunchy kelp noodles with colorful vegetables in zesty ginger sesame sauce. A light, satisfying Asian-inspired dish 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

→ Toppings

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

# Directions:

01 - Soak kelp noodles in warm water for 10 minutes to soften. 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.
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 completely.
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 bowls immediately and top with sesame seeds, cilantro, and lime wedges as desired.

# Expert Suggestions:

01 -
  • Kelp noodles stay gloriously crispy instead of getting mushy, giving you this unexpected textural contrast that surprises your palate every single time.
  • It comes together faster than you can set the table, yet tastes like you've been fussing over it for hours.
  • The sauce hits that perfect balance of salty, tangy, and warming from the ginger, making even plain vegetables taste like they're something special.
02 -
  • Don't skip the rinsing and draining of your kelp noodles or they'll have a slightly fishy, ocean-forward taste that catches people off guard.
  • If you let your vegetables cook too long before adding the noodles, they'll turn into mush and lose that tender-crisp quality that makes this dish sing.
  • Make your sauce before you start cooking because once the heat is on, there's no time to stand around whisking.
03 -
  • Toast your sesame seeds yourself in a dry pan for two minutes if you have time—store-bought toasted is fine, but toasting them fresh makes a noticeable difference in flavor intensity.
  • Prep all your vegetables before you turn on the heat because once that pan is hot, there's no pause button on the cooking process.
  • If kelp noodles aren't available at your regular store, Asian markets usually stock them at a fraction of the cost, and online ordering works in a pinch.
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