1 16-ounce package of kelp noodles,
Kelp noodles come ready to eat, no need to cook. You just need to rinse them as well as tossing them in the stir fry!
1/4 cup gluten-free tamari
1/4 cup vegetable broth
1 tablespoon coconut sugar
1-2 teaspoons sriracha sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 teaspoon of corn starch or arrowroot starch
optional: 2 teaspoons of fish sauce, if not vegan
Whisk all of the ingredients together in a small bowl and set aside.
2 tablespoons sesame or peanut oil
1 small onion, diced
1 leek, rinsed very well, slice thinly the white and light green parts only
2-3 bell peppers, sliced (I used a purple bell, red bell and red cubanelle pepper)
2-3 cloves garlic, minced
1 3-inch piece of ginger, peeled then grated
1 bunch Bok Choy, sliced thinly the long way, you want about 3-4 cups
1 carrot, peeled into ribbons
4 ounces of shitake mushrooms, sliced
1/4 teaspoon dried red-pepper flakes
Heat a wok or large skillet over high heat until a drop of water evaporates immediately. Add oil, then stir fry onions, leeks and bell peppers for about 2-3 minutes. Then add in the ginger and garlic and cook for another minute. Add the remaining ingredients to the wok, the bok choy, carrot ribbons and mushrooms. Toss around and cook until the vegetables are just tender. Add in the sauce, reduce the heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in some of the scallions, peanuts and sesame seeds, leaving some for sprinkling on top.
Serve over the kelp noodles or add the kelp noodles to the wok and toss it all around. Serve topped with sliced scallions, peanuts and/or sesame seeds.