12 oz package kelp noodles
1 cup mushrooms, sliced
2 cups broccoli florets
3 large carrots, chopped
1 cup red or yellow pepper, sliced
½ cup snap or snow peas
1-2 tsp coconut or olive oil
1/3 cup coconut aminos (substitute for soy sauce, found in most health food stores)
2 tbsp sesame oil
2 cloves garlic, minced
3 tbsp sesame seeds
Heat olive oil in a large skillet or wok over medium heat. Sautee mushrooms until liquid has evaporated, about 5-8 minutes.
Add carrots, broccoli and stir-fry for 3-4 minutes. Add yellow pepper and snap peas and stir-fry a few minutes more.
To make the sauce, whisk together the coconut aminios, sesame oil, garlic and sesame seeds.
Drain the kelp noodles of the liquid they are packaged in. Add the kelp noodles and sauce mixture to the pan. Stir-fry about 5 minutes more, until heated through, and veggies are crisp-tender. If desired, season with sea salt to taste. Kelp noodles do not need to be pre-boiled beforehand.