Here's a delicious stir-"fry" made with raw kelp noodles and spicy almond sauce. If you haven't yet tried kelp noodles, I highly recommend them. They have a slight crunch to them, are light, don't have any discernible taste and don't make you feel heavy and sleepy afterward like regular pasta.
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1 package kelp noodles, well rinsed and drained
2 cup baby spinach, chopped
1 cup mushrooms
1 med carrot, julianned
3/4cup cucumber, chopped
sprouts (I used broccoli, but any kind or a mix would be just as delicious)
3 tbsp almond butter
juice from one lemon
2 tbsp soya souce
1/2t tbsp ginger, grated
1 clove garlic, derooted
1 tbsp water
mix noodles and veggies together in a big bowl
mix the dressing well (I use a magic bullet)
dress the noodles and veggies before serving and top with sesame seeds.
Store sauce separately from noodle/veggie mix so that veggies don't get soggy.