Crunchy kelp noodles with colorful vegetables in a zesty ginger sesame sauce. Light, satisfying, and ready in 25 minutes.
# 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 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
# Directions:
01 - Soak kelp noodles in a large bowl of warm water for 10 minutes to soften. Drain thoroughly and set aside.
02 - In a small bowl, whisk together tamari, sesame oil, rice vinegar, grated ginger, maple syrup, minced 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 3–4 minutes until just tender-crisp.
04 - Add spinach and green onions to the skillet. Stir-fry for 1 minute until spinach just begins to wilt.
05 - Add drained kelp noodles and pour the sauce over the mixture. Toss everything together for 2–3 minutes, ensuring noodles and vegetables are evenly coated and heated through. Serve immediately topped with sesame seeds, cilantro, and lime wedges.
