Try this quick and easy kelp noodle stir fry with snow peas and broccolini tonight. Gluten-free and vegan, it’s perfect for a healthy weeknight meal.
I’ve made kelp noodles a number of ways over the years (with pesto, in lettuce cups), but this kelp noodle stir-fry with snow peas and broccolini has become my new go-to. What I love about it is how quickly and easily it comes together; it's comforting and satisfying, yet easy enough for a weeknight dinner.
What are Kelp Noodles?
If you’ve never had kelp noodles they’re slippery, stretchy, slurp worthy noodles made from seaweed, which makes them perfect for dishes like this. They also happen to be gluten-free, vegan and very low in calories at 6 calories per ½ cup making them a healthy addition to any diet. There’s no need to boil them, just a quick soak and they are ready to use.
Here I’ve slicked the kelp noodles with a simple spicy sesame and almond butter sauce, tossed them with some fresh stir-fried vegetables and finished them off with a sprinkling of black sesame seeds and chopped cashews for a bit of color and crunch. Here’s what you’ll need to make them:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
For the Kelp Noodle Stir Fry:
- Kelp Noodles – You’ll need one package of kelp noodles.
- Lemon Juice – You’ll need lemon juice to soak the noodles.
- Salt – Use any fine sea salt you’d like.
- Broccolini – You’ll need 1 bunch broccolini, stems trimmed.
- Oil – Use either coconut oil or olive oil.
- Snow Peas – Make sure to trim and remove the strings.
- Sesame Seeds – I like black sesame seeds here but you can also use white if you’d prefer.
- Cashews – You can use either chopped cashews or almonds.
For the Sesame Almond Butter Sauce:
- Coconut Aminos – Use either coconut aminos or gluten-free tamari.
- Sesame Oil – You’ll need toasted sesame oil for the sauce.
- Maple Syrup – A touch of maple syrup sweetens the sauce.
- Almond Butter – Use a smooth unsweetened almond butter.
- Red Pepper – A few crushed red pepper flakes adds a bit of heat.
- Garlic – Use finely grated garlic.
How to Make a Kelp Noodle Stir Fry:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by soaking the kelp noodles in salted lemon water to soften them and make them slippery. If you’ve ever had kelp noodles and thought they were too crunchy you need to try soaking them first. This simple step transforms them and gives the noodles a silky texture that works well with sauces and stir fries.
- Next you’ll stir together the sesame almond butter sauce.
- The broccolini is quickly blanched in hot water then goes into the pan alongside the snow peas until crisp tender.
- Now it’s just a matter of tossing everything together. In go the noodles and sauce and a sprinkling of sesame seeds and chopped cashews later and you are ready to serve.
Quick, easy, tasty and healthy, this kelp noodle stir fry with snow peas and broccolini may just become your new go-to.
More Recipes for Kelp Noodles:
Kelp Noodle Stir-Fry
Try this quick and easy kelp noodle stir fry with snow peas and broccolini. Gluten-free and vegan, it’s perfect for a healthy weeknight meal.
Ingredients
For the Sesame Almond Butter Sauce:
- 1 ½ Tablespoon/22ml coconut aminos (or gluten-free tamari)
- 1 Tablespoon/ 15ml toasted sesame oil
- ½ Tablespoon/7ml maple syrup
- 1 Tablespoon/15g smooth almond butter
- ¼ teaspoon crushed red pepper flakes
- 1 clove of garlic, finely grated
For the Kelp Noodle Stir Fry:
- One 12 oz/340g package of kelp noodles
- 2 Tablespoons/30ml lemon juice
- 1 teaspoon fine sea salt
- 1 bunch broccolini, bottom of stems trimmed
- 1 Tablespoon/ 15ml coconut oil or olive oil
- Pinch of fine sea salt
- 4 oz/113g snow peas, trimmed and strings removed
- 1 Tablespoon/9 g black (or white) sesame seeds
- 2 Tablespoon/ 14g cashews (or almonds), chopped
Instructions
- In a small bowl whisk together sesame sauce ingredients until well combined. Set aside.
- Rinse kelp noodles and place in a large bowl. Fill bowl with enough filtered water to just cover the noodles and add the lemon juice and salt. Stir gently to combine and set aside for 10 minutes until noodles are soft. Rinse softened noodles again and drain well.
- Meanwhile blanch the broccolini in a large pot of salted boiling water until just tender (about 2 minutes). Transfer to a large bowl of ice water. Drain and pat dry.
- Heat the coconut oil in a large skillet over medium heat. Add the snow peas, broccolini, season with a pinch of salt and cook stirring often until bright green and tender (about 2 minutes). Add rinsed and drained noodles, along with sauce and toss to combine. Remove from heat top with sesame seeds and cashews and serve warm.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4Serving Size:
4Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 799mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Leave a Reply