# 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
# How-To Steps:
01 - Place kelp noodles in a large bowl and cover with warm water. Let soak for 10 minutes to soften, then 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 vegetables are tender-crisp.
04 - Toss in spinach and green onions. Stir-fry for 1 minute until spinach just begins to wilt.
05 - Add drained kelp noodles to the skillet and pour in the sauce. Toss everything together for 2–3 minutes until noodles and vegetables are evenly coated and heated through. Serve immediately topped with sesame seeds, cilantro, and lime wedges.
