# 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 (optional)
→ Toppings
14 - 1 tbsp toasted sesame seeds
15 - Fresh cilantro leaves (optional)
16 - Lime wedges (optional)
# Step-by-Step Directions:
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.
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 dishes and garnish with sesame seeds, cilantro, and lime wedges if desired. Serve immediately.
