# Components:
→ 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
# Method:
01 - Place kelp noodles in a large bowl and cover with warm water. Let soak for 10 minutes to soften texture, then drain thoroughly and set aside.
02 - Whisk together tamari, sesame oil, rice vinegar, grated ginger, maple syrup, minced garlic, and chili flakes in a small bowl until fully 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-frying for 1 minute until spinach just begins to wilt.
05 - Add drained noodles and pour sauce over the mixture. Toss everything together for 2–3 minutes, ensuring noodles and vegetables are evenly coated and heated through.
06 - Transfer to plates and top with sesame seeds, fresh cilantro, and lime wedges if desired.
