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

No instructions listed.