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!
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!
Giving credit where credit is due…
Thanks Amber another winner for the whole family!