# 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 tablespoons tamari or low-sodium soy sauce
08 - 1 tablespoon toasted sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon fresh ginger, finely grated
11 - 2 teaspoons maple syrup or agave nectar
12 - 2 cloves garlic, minced
13 - 1/2 teaspoon chili flakes, optional
→ Toppings
14 - 1 tablespoon toasted sesame seeds
15 - Fresh cilantro leaves, optional
16 - Lime wedges, optional
# Directions:
01 - In a large bowl, soak kelp noodles in warm water for 10 minutes to soften. Drain thoroughly and set aside.
02 - In a small mixing bowl, whisk together tamari, sesame oil, rice vinegar, ginger, maple syrup, garlic, and chili flakes 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 to 4 minutes until vegetables are tender-crisp.
04 - Add spinach and green onions to the skillet, stir-frying for 1 minute until spinach wilts completely.
05 - Add drained kelp noodles and pour in the prepared sauce. Toss all ingredients together for 2 to 3 minutes, ensuring noodles and vegetables are evenly coated and heated through.
06 - Transfer to serving plates immediately. Top with toasted sesame seeds, fresh cilantro, and lime wedges if desired.
