Spicy Shrimp and Kelp Noodle Stir-Fry

This Spicy Shrimp and Kelp Noodle Stir-Fry is a fast, gut-friendly weeknight dinner that delivers all the savory, spicy depth of a classic Asian-style noodle bowl without the high-FODMAP triggers of garlic and onion. Instead, garlic-infused chili oil and the green tops of scallions bring big flavor while keeping fructans in check, and naturally low-carb kelp noodles swap in for wheat noodles to give a satisfying, slurpable crunch. Shrimp cook in minutes, making this a 30-minute meal from start to finish. The sauce combines gluten-free tamari, fresh ginger, a touch of pure maple syrup for balance, and a splash of rice vinegar, all simmered briefly to meld the flavors before tossing with the noodles, shrimp, and crisp-tender bell peppers. It's a bright, punchy dinner that proves eating for digestive comfort doesn't mean sacrificing bold flavor. Serve it straight from the wok, garnished with extra scallion greens and a sprinkle of toasted sesame seeds or crushed peanuts for crunch.

Ingredients

• 14 ozkelp noodles, one package, rinsed and drained
• 1 lbShrimp, peeled and deveined
• 1 largered bell pepper, thinly sliced
• 1 largeyellow bell pepper, thinly sliced
• 0.5 cupScallion greens, green parts only, sliced
• 3 tbspGarlic-infused olive oil
• 1 tbspfresh ginger, minced
• 1 tspred chili flakes, adjust to taste
• 3 tbspgluten-free tamari
• 1 tbsprice vinegar
• 1 tbsppure maple syrup
• 1 tsptoasted sesame oil
• 0.25 tspsalt
• 0.25 tspblack pepper
• 1 tbspToasted sesame seeds, for garnish, optional

Method

1. Rinse the kelp noodles thoroughly in a colander under cold water, then drain well and set aside; snip them a few times with kitchen shears if they're very long.
2. Pat the shrimp dry and season with salt and black pepper.
3. Thinly slice the bell peppers and scallion greens on a cutting board.
4. In a small bowl, whisk together the tamari, rice vinegar, maple syrup, and sesame oil to make the sauce.
5. Heat the garlic-infused oil in a wok over medium-high heat. Add the ginger and chili flakes and saute until fragrant, about 30 seconds. 0:30
6. Add the shrimp to the wok and saute until just pink and opaque, about 3 minutes, then transfer to a plate. 3:00
7. Add the bell peppers to the wok and stir-fry until crisp-tender, about 3 minutes. 3:00
8. Add the kelp noodles and sauce to the wok, tossing to coat and cooking until the noodles soften slightly, about 3 minutes. 3:00
9. Return the shrimp to the wok along with the scallion greens and toss everything together until heated through, about 1 minute. 1:00
10. Divide among bowls and garnish with toasted sesame seeds before serving.