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Raw Kelp Noodle Stir-fry with Spicy Almond Ginger Sauce

While this isn’t the traditional stir-fry you know (primarily because you aren’t cooking anything!), the flavors are bold and your taste buds may not even know that you are eating a raw dish.

  • Prep Time: 15m
  • Total Time: 15m


For the Kelp Noodles

  • 1 pkg raw kelp noodles, rinsed and drained
  • 2 c baby spinach, roughly chopped
  • 1 c button mushrooms, thinly sliced
  • 1 medium carrot, julienned
  • 3/4 c cucumber, thinly sliced
  • 1/2 c alfalfa sprouts

For the Spicy Almond Ginger Sauce

  • 3 tbsp. raw almond butter
  • juice from one lemon
  • 2 tbsp. coconut aminos
  • 1/2 tbsp. freshly grated ginger
  • garlic clove, minced
  • 1 tbsp. filtered water


  1. Mix before serving and top with sesame seeds. Store sauce separately from noodle/veggie mix so that veggies don't get soggy.
  2. Add all of the Kelp Noodle ingredients to a large bowl and mix well.
  3. Whisk all of the Spicy Almond Ginger Sauce ingredients together in a smaller bowl. If you are not using all of the dressing, store it in a glass jar in the fridge for 3-5 days.
  4. Add your desired amount of the kelp noodle mix to a bowl or plate, and sauce it up with as much as the sauce as you want. Toss the noodle mix to coat with the dressing and enjoy!