ALMOND BUTTER SESAME NOODLES

 PEANUT/ALMOND BUTTER SAUCE

1/4 c. almond or peanut butter

1/4 c. tamari, soy or liquid amino

1 T. rice vinegar

1 T. maple syrup or other sweetener

1 small clove of garlic, minced or 1/2 t. powdered garlic

1 t. minced fresh ginger or 1/2 t. ground ginger

1 t. sriracha or other hot sauce (optional)


NOODLES

2 12 oz. bags of kelp noodles, or other raw noodles

2 medium carrots, cut into matchsticks

1 large red bell pepper cut into matchsticks

3 green onions, thinly sliced

1/4 c. cashews (optional)

2 T. sesame seeds or hemp seeds


In a small bowl, whisk together all sauce ingredients.

In a large bowl, combine the noodles, carrots and bell pepper.  Add the almond/peanut butter sauce and toss to coat.  refrigerator for 2 hours, until chilled or serve immediately.  garnish with green onions, cashews and sesame seeds before serving.  

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