Name: Kelp Noodles (Quick & Easy Stir Fry)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb Boneless skinless chicken breast ((cut into 1-inch pieces)); 1/2 tsp Sea salt; 1/4 tsp Black pepper; 2 tbsp Olive oil ((divided)); 10 oz Mushrooms ((sliced)); 1/3 cup Coconut aminos; 2 tbsp Toasted sesame oil; 2 cloves Garlic ((minced)); 3 tbsp Sesame seeds; 2 cups Broccoli ((cut into small florets, with 1-inch heads)); 3 large Carrots ((cut into 1/2-inch pieces)); 12 oz Kelp noodles ((rinsed and dried))

FREE 5-Ingredient Recipe EBook

GET IT NOW

In This Post

My 25-Minute Kelp Noodles Recipe Beats Takeout
Ingredients & Substitutions
How To Make Kelp Noodles
My Tips For The Best Texture
Kelp Noodles (Quick & Easy Stir Fry) Recipe card
More Easy Stir Fry Recipes
Recipe Reviews

My 25-Minute Kelp Noodles Recipe Beats Takeout

Maya holding a skillet with kelp noodles, juicy chicken, and crisp veggies.

I first tried kelp noodles when my friend, Marina, made a simple version with coconut aminos, back in 2016. I ended up tweaking her recipe to turn it into a complete, healthy dinner with chicken, crisp veggies, and an actual sauce. Here’s why I think you’ll love this Asian-inspired dish as much as I do:

Reminds me of takeout – It has all the flavors of a classic chicken stir fry, with tender chicken and crisp veggies, but the whole “twirling kelp noodles around a fork” situation makes it more comforting.
Pasta-like texture – Kelp noodles have a mild flavor and a chewy bite similar to pasta, somewhere between spaghetti squash, wheat noodles, and glass noodles, but a little firmer and less sweet.
Quick and easy – It takes just a few minutes to prep, and the whole dish is on the table in about 25 minutes, making it perfect for busy weeknights.
Light, healthy meal – Kelp noodles are made from seaweed and are incredibly light, with very little carbs or calories. Plus, this dish has plenty of protein and fiber!

If you want a lighter take on your favorite Asian stir fry, this kelp noodle version is perfect. Make it with me!

Juicy chicken, crisp veggies, and tender kelp noodles in a bowl with chopsticks.

“Our family loves this recipe. We’ve been making it at least twice a month for well over a year (two, maybe?). Such a wonderful, healthy, quick and easy meal to pull together any night of the week.”

-Jodi

More Reviews

Ingredients & Substitutions

Here I explain the best ingredients for my kelp noodle recipe, what each one does, and substitution options. For measurements, see the recipe card.

Kelp Noodles – I purchase plain, ready-to-eat ones from here (just rinse and dry them). They have a mild flavor and a slightly unique texture that reminds me of pasta, and they soak up the sauce really well. You can use any extras for my kani salad next!
Chicken – I usually use boneless, skinless chicken breast, but feel free to swap in boneless, skinless chicken thighs. Cut the chicken into 1-inch pieces.
Veggies – This time, I used mushrooms, broccoli, and carrots for a classic stir fry mix. Sometimes I swap in or add bell peppers, snap peas, or zucchini.
Olive Oil – For stir frying. Avocado oil or any neutral oil is fine.
Sesame Garlic Sauce – A.k.a. the flavor! My simple sauce is a combination of coconut aminos (my go-to soy sauce substitute), toasted sesame oil, fresh garlic (or 1/2 teaspoon jarred garlic), and sesame seeds.
Sea Salt & Black Pepper

Labeled recipe ingredients: Kelp noodles, boneless skinless chicken breast, mushrooms, broccoli, carrots, olive oil, coconut aminos, toasted sesame oil, garlic, sesame seeds, sea salt, and black pepper.

How To Make Kelp Noodles

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Season and cook the chicken. Toss it with salt and pepper, then cook it in a large skillet with oil. When it’s golden and nearly cooked through, transfer to a plate and cover keep warm.
Sauté the mushrooms. Add more oil to the same pan and cook the mushrooms. They’re ready when they’re soft and any excess liquid has evaporated.

Sautéing mushrooms in a cast iron skillet.

Make the sauce. In a small bowl, whisk together the coconut aminos, toasted sesame oil, garlic, and sesame seeds.
Stir fry the veggies. Add the carrots and broccoli to the pan. Cook until the broccoli is bright green and just tender.
Bring it all together. Return the chicken to the pan with the veggies, add the kelp noodles, and pour the sauce over everything. Stir fry until hot, then add more salt and pepper to your taste. I usually add some more sesame seeds for garnish, or green onions are great, too!

Whisking sauce ingredients together in a bowl.

Kelp nooddles with chicken, veggies, and the perfect Asian sauce.

My Tips For The Best Texture

Rinse the kelp noodles before using. This removes the salty liquid they come in, so they don’t taste briny and the dish doesn’t turn out too salty. I also like to separate them at this step, since they tend to stick together, and it makes stir-frying much easier.
Grab the largest skillet you’ve got. I use this one. This kelp noodles recipe won’t fit into a 10-inch skillet. If you don’t have a very large one, you can use a Dutch oven instead, to prevent everything from spilling over the sides.
For juicy chicken, undercook it slightly when searing initially. I usually aim for an internal temperature around 155-160 degrees F, checking with this instant thermometer. Let it come to 165 when stir frying everything together at the end.
Make sure the heat is high enough when stir frying the mushrooms. You want all the liquid to evaporate, so they develop that rich, savory flavor.
The cook time will vary depending on how big your broccoli and carrot pieces are. I prefer smaller pieces, so they get tender quickly and you get a little of each in every bite. Also, I recommend cutting the carrots a bit smaller than the broccoli — that way they finish cooking at the same time.
If you want a thicker sauce, whisk a thickener into the mixture before adding it to the pan. I don’t mind my sauce thinner, but when I tested this, I used 1-2 teaspoons of arrowroot powder (or cornstarch is fine if that’s what you use). About 1/4 teaspoon of xanthan gum also works.
For softer kelp noodles, toss them with a little lemon juice before adding them to the pan. I usually find they soften enough while cooking in the sauce, but a reader suggested this great idea and it does give them a softer texture if you like that.
When stir frying at the end, make sure the sauce is simmering. If the heat is too low, it can stay watery. Some of it will absorb into the noodles, which is exactly what you want!

Kelp Noodles

Pin It For Later!

More Easy Stir Fry Recipes

If you loved these kelp noodles, here are some more easy stir fry recipes I make all the time:

Leave a Review or Question Cancel reply

17 Comments

Jodi Watson
1 Mar 7, 2020Reply

Our family loves this recipe. We’ve been making AT LEAST twice a month for well over a year (2 maybe?). My order of cooking is slightly different. I start with the mushrooms and add the chicken after a few minutes (I use thigh meat – SO yum). It creates SO much liquid that I often have to poor off the broth before adding the veggies. We’ve used kelp noodles, sweet potato noodles, and gluten free ramen – can’t choose a fav. We then serve with some red miso paste and it’s rare that we have leftovers. Such a wonderful, healthy, quick and easy meal to pull together any night of the week. Tonight we are going to try a vegan version! Thank you, for creating and sharing this!
Jeannette Gagne
0 Mar 30, 2022Reply

I used the kelp noodles in my spaghetti sauce…can I freeze the leftovers?
- Wholesome Yum D
  0 Apr 1, 2022Reply
  
  Hi Jeannette, I have not tried freezing these noodles before, but have read on some packaging that it’s not recommended. Let us know if it works if you decide to try it anyway.
Candace
0 Nov 9, 2019Reply

Can I use regular sesame oil instead of toasted sesame oil?
- Wholesome Yum A
  0 Nov 12, 2019Reply
  
  That should be fine, Candace!
Emily
0 Oct 25, 2019Reply

I’ve been meaning to try kelp noodles – What a unique recipe!
Tara
0 Oct 25, 2019Reply

So colorful and packed full of veggies! Love the sauce.
Anita
0 Oct 25, 2019Reply

First time reading about kelp noodles! I didn’t even know these exist. But making the recipe as is, with soba noodles, was a huge success too. 🙂
Matt Freund
0 Oct 25, 2019Reply

These look delicious. I love stir fry things. I am going to give these a try. They look totally great.
Irina
0 Oct 25, 2019Reply

This noodle recipe is amazingly delicious!
Marcelle
0 Jun 12, 2019Reply

I Just have to say this…I have been keto for over two years and your blog is now the FIRST place I go when I am looking for a keto recipe! YOU ROCK, WOMAN! I cannot wait to try kelp noodles (I’ve tried every other kind) and my carboholic husband has liked most of the recipes I have made from your site! KEEP UP THE FANTASTIC WORK!!!! My only issue is that the kelp noodles you recommend are no longer available. Is there another you can recommend? I really don’t want to buy a 12 pack to try them.
- Wholesome Yum
  0 Jul 25, 2019Reply
  
  Hi Marcelle, I just checked my link on the recipe card and they’re in stock–they’re sold by the pound in one package.
Susan Rettela
0 May 26, 2018Reply

This sounds great! I use kelp noodles a lot but have discovered that the only way to soften them is to put them in an acid like lemon juice or tomato sauce. Your recipe doesn’t mention this. Your photo looks like they are soft so my questions is what are you doing to soften them before adding them? I’ve tried boiling them and cooking in oil – nothing but acid seems to give them the texture of real noodles so what are you doing to give them the soft texture?
- Maya | Wholesome Yum
  0 Jun 1, 2018Reply
  
  Thank you, Susan! I haven’t tried that and now need to do it ASAP. I just made this as the recipe was written and they did soften as I cooked them. I look forward to trying your tricks with lemon juice and tomato sauce!
- Kimberly Christie
  0 Feb 12, 2021Reply
  
  I soak them for the afternoon in fresh lemon juice and a lot of salt.
Jean
0 Mar 5, 2018Reply

After cooking, can these recipes be frozen. My husband will not eat Keto/Paleo.
- Maya | Wholesome Yum
  0 Mar 14, 2018Reply
  
  Hi Jean! I have not tried freezing these noodles before, but have read on some packaging that it’s not recommended. Let us know if it works if you decide to try it anyway.