Recipe: Sea Spaghetti Vegetable Lo Mein Stir-Fry

gluten free nutrition sea spaghetti

Want to give your stir-fries a healthy, nutrition-packed boost? The simplest solution is to add sea spaghetti - packed full of protein, vitamin C, magnesium and calcium - it adds nourishment, nutrition and also that unmistakable mild taste of the sea.

We teamed up with one of our fave health food bloggers to create this dish. Let us know if you give it a go! Tag atlantickitchenseaweed on Instagram! Recipe serves 2 portions.


  • 30g Sea Spaghetti
  • 2 nests noodles (whole-wheat, buckwheat or soba - use gluten-free noodles to keep the recipe free of gluten)
  • 2 large garlic cloves, crushed
  • 1 red pepper, thinly sliced
  • 8 chestnut mushrooms, thinly sliced
  • 150g baby sweetcorn, halved lengthways
  • 100g mange tout or sugar snap peas

For the dressing

  • 2 tbsp tamari soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 tsp siracha hot sauce
  • 1 tsp apple cider, white or rice vinegar
  • 2-cm piece fresh ginger, peeled and grated
  • Oil (e.g. coconut, sesame or olive)
  • To serve: fresh herbs, seeds, chilli flakes


  1. Cook the sea spaghetti according to packet instructions and leave al dente. Meanwhile, cook the noodles according to their packet instructions. Drain and leave to one side.
  2. While these cook, heat a large frying pan or wok with a drizzle of oil and add in the garlic, pepper, mushrooms and baby sweetcorn. Fry for 5 minutes, stirring frequently and add in the mange tout or sugar snap peas. Continue to toss and cook for another 5 minutes.
  3. Prepare the dressing by stirring together the tamari soy sauce, sesame oil, maple syrup, sriracha hot sauce, vinegar and ginger. Season with salt and pepper.
  4. Add the drained sea spaghetti and noodles to the frying pan or wok and pour over the dressing, tossing well.
  5. Divide between two bowls, top with some fresh herbs, seeds and chilli flakes.

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