This was quick and delicious and I poured half the sauce and vegetables over my kelp noodles and half over the kids normal noodles – nothing was left in anyone’s bowls – just how I like it!

Ingredients:

For the almond butter sauce:

1/4 cup Almond Butter (I actually made the almond butter in my new Thermomix – amazing!  I processed for 15 secs then scraped down the bowl – repeated this 3 times – took me less than 3 minutes to make almond butter – how quick is that?)

1/4 cup tamari

1 Tbsp. sesame oil

1 Tbsp. rice vinegar

1 Tbsp. agave nectar

1 small clove garlic, peeled

1 Tsp. fresh ginger

In a processor, process until all ingredients are well combined.

For the noodles:

I used 1 bag kelp noodles and the same quantity Kantong ready noodles (for kids)

2 medium carrots, cut into matchsticks

1 large red capsicum, cut into matchsticks

3 spring onions, thinly sliced

1/4 cup cashews

2 Tbsp. sesame seeds

In a large bowl, combine the noodles, capsicum, carrots and sauce.  Garnish with onions, sesame seeds and cashews.  And then eat – yum yum yum!

Hope your whole family enjoy this as much as mine did!

Ally x

Giving credit where credit is due…

Thanks Amber another winner for the whole family!