This gluten-free and vegan spicy kelp noodle stir-fry with snow peas and broccolini make an easy and flavorful 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.
If you’ve never had kelp noodles they’re slippery, stretchy and quite slurp worthy, 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 stir-fried vegetables and finished them off with a sprinkling of black sesame seeds and chopped cashews for a bit of color and crunch.
How to Make A Kelp Noodle Stir-Fry:
- You 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 stir together the sesame almond butter dressing with a handful of ingredients like coconut aminos, maple syrup, sesame oil, red pepper, garlic and almond butter that you may already have in your pantry.
- The broccolini is quickly blanched then hits the pan alongside fresh snow peas until crisp tender. Then 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, these sesame kelp noodles with snow peas and broccolini may just become your new go-to as well.
More Kelp Noodle Recipes to Try:
Sesame Kelp Noodle Stir-Fry (Paleo, Vegan)
These gluten-free and vegan spicy sesame kelp noodles with stir-fried snow peas and broccolini make an easy and flavorful weeknight meal.
For the sesame almond butter sauce:
- 1 ½ Tablespoon/22ml coconut aminos
- 1 Tablespoon/ 15ml toasted sesame oil
- ½ Tablespoon/7ml maple syrup
- 1 Tablespoon/15g almond butter
- ¼ teaspoon crushed red pepper flakes
- 1 clove of garlic, finely grated
For the kelp noodles:
- 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
- Pinch of fine sea salt
- 4 oz/113g snow peas, trimmed and strings removed
- 1 Tablespoon/9 g black sesame seeds
- 2 Tablespoon/ 14g cashews, chopped
- 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.
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Amount 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.
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