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Mon-Thu, 9am-4pm


11/70 Centennial Circuit, Byron Bay, NSW, 2481

11/70 Centennial Circuit, Byron Bay, NSW, 2481

Mon-Thu, 9am-4pm

Vegetable Stir Fry with Kelp Noodles | Sea Superfoods Sprinkles | Gluten-free and Vegan
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Vegetable Stir Fry with Kelp Noodles and Sea Superfoods Sprinkles

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Quick and easy, this vegetable stir fry is a winner of a dish all year round. Try it topped with our Sea Superfoods Sprinkles for an added boost of Iodine and flavour!


  • 1 clove garlic , crushed
  • 1 red chilli , thinly sliced
  • 1 red onion
  • 1 broccoli
  • 1 red capsicum
  • 2 carrots
  • 4 shiitake mushrooms
  • handful of green beans
  • 2 teaspoons tamari
  • sesame oil
  • Sea Superfoods Sprinkles to top

Finely chop garlic, thinly slice the chilli and slice the red onion. Set aside in a small bowl. Slice the carrot, capsicum and mushrooms. Chop the broccoli into smaller bite sized pieces and chop the ends off the green beans.

Prepare your kelp noodles by rinsing them thoroughly and then setting them aside in a strainer to drain.

In a wok on high heat, add sesame oil, onion, garlic and chilli and fry for a few seconds before adding the remaining vegetables. Using a wooden spoon, toss the vegetables gently every few seconds in the wok so that the heat is evenly distributed. Once vegetables begin to soften, add tamari and fry for another few minutes. Turn off the heat, tip into a bowl and set aside. 

While your wok is still hot, quickly toss the kelp noodles around inside for around 40 seconds. This will warm your noodles (they don't need to be cooked properly) and also allow them to absorb some of the left over flavour from the wok.

Serve your stir fry vegetables on top of the noodles in a bowl. To finish, sprinkle with Sea Superfood Sprinkles and enjoy!