This Kelp Noodle Stir Fry comes together in under 20 minutes and is packed with flavor and texture. It’s the perfect way to switch up your usual stir fry and try something a little different!

Okay my friends… I’m officially obsessed with this Kelp Noodle Stir Fry and I feel like no one talks about kelp noodles enough?! They’re super quick to prep (literally no boiling) and they soak up all the stir fry sauce like a dream.

Plus, you can make this totally vegan if you want—just swap the protein for tofu or tempeh or skip it altogether and load up on extra veggies. It’s such a fun way to switch up your usual noodle stir fry, and I love that it’s ready in under 20 minutes, because who has time for complicated dinners during the week?

If you’ve made my Shrimp Stir Fry or my Cashew Chicken Stir Fry, you already know how much I love a quick stir fry moment. But this one feels a little extra special because I actually discovered kelp noodles totally by accident, years ago—I grabbed them once just to try something new and now I’m fully hooked. They have this amazing chewy texture and work with literally any sauce, so the possibilities are endless. Trust me, if you’re bored of the same old dinners, you need to add this one to your lineup!

Ingredients and substitutions for 20 minute stir fry

• Kelp Noodles – These are the star of the show! No need to cook them, just rinse and soak to soften. I get mine from amazon!
• Lemon Juice & Baking Soda – This combo helps soften the kelp noodles and neutralize their natural crunch.
• Coconut Oil – Used to stir fry the veggies and chicken, but you can swap for avocado oil, olive oil, or sesame oil.
• Veggies (Broccoli, Carrot, Red Bell Pepper, Mushrooms) – Feel free to swap in any veggies you love or have on hand—snap peas, zucchini, or baby bok choy would all be great.
• Chicken – Thinly sliced so it cooks quickly! You can also swap for shrimp, tofu, tempeh, or leave out the protein altogether.
• Soy Sauce – Adds savory depth to the stir fry, or use coconut aminos for a soy-free option.

Stir Fry Sauce

• Soy Sauce or Coconut Aminos – Base of the sauce, adding that salty, umami flavor.
• Bone Broth – Adds richness, but you can swap for vegetable broth or even water in a pinch.
• Sesame Oil – A little goes a long way for that classic stir fry flavor.
• Rice Vinegar – Adds a pop of acidity to balance the sauce.
• Garlic & Ginger Powder – The flavor duo that makes every stir fry better! Use fresh ginger if you have it.
• Honey – Adds a subtle sweetness; you can also use maple syrup or agave.
• Red Pepper Flakes – Totally optional, but great if you love a little heat.

How to make

First, toss the chicken with soy sauce and let it hang out while you get everything else ready. Gives it a little head start on flavor!

Mix up the stir fry sauce and set it aside so it’s ready to go when you need it.

Rinse the kelp noodles really well under cold water and set those aside too—no need to cook them!

Heat up your pan, add a little oil, and cook the chicken for about 4-5 minutes until it’s nice and golden (and cooked through). Take it out and set it aside.

In the same pan, add a little more oil and throw in all the veggies. Let them cook for about 4 minutes, stirring every so often until they’re tender but still have a little bite.

Pour in the stir fry sauce, give it a minute to coat the veggies, then toss in the kelp noodles and mix everything together using tongs.

Add the chicken back in, toss again, and let it warm through for a minute. Take off the heat and finish with green onions and sesame seeds if you want to be fancy—then dig in!

Tips & Tricks for the Best Kelp Noodle Stir Fry

• Soften the Noodles – Kelp noodles can be super crunchy straight out of the bag, so don’t skip the lemon juice + baking soda soak. It’s the trick to getting them soft and stir-fry ready!
• Cut Veggies Evenly – Try to slice all your veggies about the same size so they cook evenly and no one veggie steals the show.
• Swap the Protein – Not feeling chicken? Try shrimp, tofu, tempeh, or just load up on extra veggies. This recipe works with whatever you’ve got!
• Taste and Adjust – Right before serving, give everything a quick taste and add a little extra soy sauce, a squeeze of lemon, or a pinch of red pepper flakes if needed.

How to serve and store

• Serve: This stir fry is best fresh and hot right off the stove, topped with green onions, sesame seeds, and maybe an extra drizzle of soy sauce if you’re feeling it. It’s also great over a bed of greens if you want to bulk it up!
• Store: Leftovers can be kept in an airtight container in the fridge for up to 3 days. The noodles will soak up the sauce as they sit, so I like to add a splash of broth, water, or soy sauce when reheating to bring everything back to life.

If you make my Kelp Noodle Stir Fry, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, TikTok, or Pinterest!

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Kelp Noodle Stir Fry

5 from 2 ratings

Hannah Kling

This Kelp Noodle Stir Fry is a quick and easy meal that comes together in minutes with tons of flavor and texture. It’s the perfect way to switch up your usual stir fry and try something fun and different!

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients  

1x2x3x

Stir Fry:

• 1 package of kelp noodles
• 1/4 cup fresh lemon juice
• 2 tsp baking soda
• 1 tbsp coconut oil
• 1/2 cup broccoli (cut into bite sized pieces)
• 1 large carrot (peeled and julienne)
• 1 red bell pepper (julienne)
• 1 cup sliced mushrooms
• 1.5 pounds of chicken (thinly sliced and cut into bite sized pieces)
• 1 tbsp soy sauce

Stir Fry Sauce:

• 1/4 cup low sodium soy sauce or coconut aminos
• 1/4 cup bone broth
• 1/2 teaspoon sesame oil
• 2 tsp rice vinegar
• 2 cloves garlic (minced)
• 1 teaspoon ginger powder
• 2 tsp honey
• Pinch red pepper flakes (optional)

Instructions

• Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
• Then move on to making the sauce. In a small bowl, whisk together all the stir fry sauce ingredients and set aside.
• Prep the noodles by mixing together the lemon juice and baking soda. Add in the kelp noodles and massage until they are soft and tender. Then, rinse really well under cold water, drain, and set aside.
• Heat a pan over medium heat and add half the coconut oil (or oil of choice). Add chicken and cook for 4-5 minutes, until cooked through and the internal temperature reaches 165°F. Remove chicken from the pan and set aside.
• In the same pan, add the remaining oil. Toss in the broccoli, carrot, bell pepper, and mushrooms. Cook for about 4 minutes, stirring occasionally, until the veggies are tender but still have a little bite.
• Pour in the stir fry sauce and cook for 1-2 minutes, stirring to coat the veggies. Add the rinsed kelp noodles and sauté for another 1-2 minutes, using tongs to toss everything together.
• Return the cooked chicken to the pan, toss well, and heat on low until everything is warmed through.
• Remove from heat and top with green onions and sesame seeds if desired. Serve immediately and enjoy!

Notes

• Don’t skip softening the kelp noodles! The lemon juice + baking soda soak works magic to take them from crunchy to tender, so they soak up all that stir fry sauce.
• Veggies are flexible. Use whatever you have on hand—snap peas, zucchini, baby bok choy, or even spinach would work great here.
• Taste and adjust before serving. If you want more saltiness, add a splash of soy sauce. Want it sweeter? A drizzle of honey. Love heat? A sprinkle of red pepper flakes does the trick!
• Store: Leftovers can be kept in an airtight container in the fridge for up to 3 days. The noodles will soak up the sauce as they sit, so I like to add a splash of broth, water, or soy sauce when reheating to bring everything back to life.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!