Save The first time I brought kelp noodles home, my roommate looked at the clear, glass-like strands with genuine suspicion. We were both expecting something closer to pasta, but what we got was this incredibly crunchy, neutral vehicle for whatever flavors we threw at it. That night became a kitchen experiment that turned into a weeknight staple we still talk about.
I made this for my sister who swore she hated anything with sea vegetables, and she proceeded to eat three servings. The sauce does the heavy lifting here, turning those mild noodles into something crave-worthy. Now she texts me randomly asking for the recipe because she tried making it from memory and it just wasnt the same.
Ingredients
- 12 oz kelp noodles: Rinse these thoroughly, and dont skip the warm water soak, it transforms them from glass-like to perfectly tender-crisp
- 1 red bell pepper: Slice these thin so they cook quickly and add that gorgeous pop of color against the neutral noodles
- 1 cup snap peas: Leave them halved rather than chopped, they look beautiful and hold their crunch beautifully
- 1 medium carrot: Julienne these or use a vegetable peeler to make ribbons, either way works perfectly
- 2 cups baby spinach: This wilts down fast, so add it last and just let it soften slightly in the residual heat
- 2 green onions: Slice these right before cooking so they stay bright and fresh
- 2 tbsp tamari: This is your salty base, make sure its gluten-free if that matters for your diet
- 1 tbsp toasted sesame oil: Dont skip the toasted variety, regular sesame oil lacks that deep nutty flavor
- 1 tbsp rice vinegar: This cuts through the rich sesame oil and adds just enough brightness
- 1 tbsp fresh ginger: Grate this finely, nobody wants an unexpected chunk of ginger in their bite
- 1 tbsp maple syrup: Just enough to balance the salty and tangy elements
- 2 cloves garlic: Mince these small so they distribute evenly throughout the sauce
- 1/2 tsp chili flakes: Totally optional, but I love the gentle heat it brings
- 1 tbsp toasted sesame seeds: These add the most incredible nutty finish and extra crunch
Instructions
- Soften the noodles:
- Place kelp noodles in a large bowl with warm water for 10 minutes, then drain well and set aside while you prep everything else
- Whisk together the sauce:
- In a small bowl, combine tamari, sesame oil, rice vinegar, grated ginger, maple syrup, minced garlic, and chili flakes until smooth
- Sauté the harder vegetables:
- Heat your skillet over medium-high heat, add bell pepper, snap peas, and carrot, cook for 3-4 minutes until theyre bright and tender-crisp
- Add the delicate greens:
- Toss in spinach and green onions, stir-frying for just 1 minute until the spinach starts to wilt but still has some structure
- Combine everything:
- Add the drained noodles and pour in the sauce, tossing for 2-3 minutes until everything is heated through and coated in that glossy sauce
- Finish and serve:
- Serve immediately while everything is still warm, topped with toasted sesame seeds and whatever else sounds good to you
Save 
Save This has become my go-to when friends say theyre eating light but want something that actually tastes good. Theres something about the combination of textures and that bright, gingery sauce that makes people forget theyre eating something so healthy.
Make It Your Own
Some nights I throw in cubed tofu or edamame if I want something more substantial. The sauce works beautifully with whatever vegetables you have in the crisper drawer, broccoli and zucchini are both fantastic additions.
Sauce Variations
Once I stirred a spoonful of almond butter into the sauce just to see what would happen, and now I do it on purpose. It makes everything creamier and adds this subtle richness that takes the whole dish somewhere else entirely.
Serving Suggestions
I love serving this with extra lime wedges on the table so everyone can add their own squeeze of acid right before eating. Fresh cilantro is never a bad idea, and if you want to bulk it up, serve it over cauliflower rice or alongside roasted vegetables.
- Leftovers keep well for 2-3 days in the refrigerator
- The noodles actually soften slightly as they sit, which some people prefer
- Reheat gently in a skillet, the microwave can make them rubbery
Save 
Save Hope this becomes one of those recipes you turn to when you want something that feels nourishing without being heavy.
Recipe Q&A
- → How do I prepare kelp noodles?
Soak kelp noodles in warm water for 10 minutes to soften them before cooking. This makes them more pliable and easier to eat while maintaining their satisfying crunch.
- → Can I add protein to this dish?
Absolutely. Cubed tofu or edamame work beautifully with these flavors. Add them during step 3 when stir-frying the vegetables to ensure they heat through properly.
- → What vegetables can I substitute?
Broccoli, zucchini, mushrooms, or bok choy make excellent substitutes. Use any crunchy vegetables that hold up well to quick stir-frying for the best texture.
- → Is this dish spicy?
The chili flakes are optional, so you can control the heat level. Even without them, the fresh ginger and garlic provide plenty of aromatic warmth and depth.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 3 days. The noodles will continue to soften, so enjoy them within a day or two for the best texture.
- → Can I make the sauce ahead of time?
Yes, whisk the sauce together and store it in the refrigerator for up to a week. This makes prep even faster on busy weeknights.