Erewhon Inspired Kelp Noodle Stir Fry

•  1 tbsp olive oil

•  1 tsp sesame oil

•  2 cloves garlic, minced

•  1 tsp grated ginger

•  Pinch of red pepper flakes

• 1 carrot, thinly sliced

•  1 bell pepper, thinly sliced

•  2 green onions, sliced

•  1 cup mushrooms, sliced

•  2 tbsp liquid aminos

•  1 tbsp vegan Worcestershire sauce

•  Juice of ½ lime

•  1 tsp coconut sugar

•  1 tsp cornstarch

•  1 package kelp noodles (rinsed and drained)

•  Roasted sesame seeds (optional, for topping)

Method:

• Heat olive oil and sesame oil in a skillet over medium heat. Add garlic, ginger, and red pepper flakes. Sauté for 1 minute.

• Add carrot, bell pepper, green onions, and mushrooms. Stir-fry for 3–4 minutes until just tender.

• In a small bowl, mix aminos, Worcestershire, lime juice, coconut sugar, and cornstarch. Pour over veggies and stir until sauce thickens (about 1–2 minutes).

• Turn off heat. Add kelp noodles and toss to coat in the sauce.

• Top with sesame seeds if you like. Serve warm and enjoy!

How To Prep Noodles:

• 
  

  • Rinse Thoroughly:

  • Place the kelp noodles in a colander and rinse them well under cold water to remove any salty residue.

  • 2. Soften Them Up:

  • Transfer the noodles to a bowl and cover with warm water, then add:

  •  1 tbsp lemon juice or apple cider vinegar

  •  1 tsp baking soda

  • The water will fizz—this is good! Let them soak for 15–20 minutes. This helps break down their natural firmness.

  Drain + Rinse Again:

  After soaking, rinse the noodles once more in cold water and drain well. You’ll notice they’re way softer and easier to work with!