Great left overs meal that could be eaten for lunch the next day.
Sauce
1 | Garlic clove, crushed & chopped |
¼ cup | Almond butter, or .5 cup almonds |
2 tsp | Fresh ginger, chopped |
1 | Red pepper, seeds removed & finely chopped (or 1-2 tsp. dried red chili flakes – depending on how hot your chillies are) |
1 ½ Tbsp | Tamari sauce, or soy sauce |
3 Tbsp | Lemon juice, or lime juice (Main) |
2 | Dates |
¼ cup | Water, (up to 1/2 cup) |
Noodles & vegetables
1 | Capsicum, julienned |
16 ounces | Noodles, (kelp noodles) rinsed & drained (Main) |
¼ | Cucumbers, cut into thin strips (Main) |
1 cup | Cabbage, finely shredded (Main) |
½ cup | Snow peas, julienned |
½ | Mangoes, chopped into thin slices |
1 | Spring onion, thinly sliced |
1 handful | Cilantro, (coriander) chopped |
½ handful | Thai basil leaves |
To Serve
3 Tbsp | Almonds, crushed (Main) |
1 to taste | Chilli, chopped (Main) |
1 | Lemon, or lime (wedges) |
Directions
- In a blender, combine almond butter or almonds, ginger, garlic, chili, tamari, and lemon juice.
- Add 1/4 cup of water and blend well. You may need to add more water (a little at a time) to get this to a consistency that is thin enough to drizzle but not too runny.
- In a large bowl, combine the kelp noodles with the dressing, leave for 10 mins while the kelp noodles soften in the sauce.
- Fold through the vegetables, herbs & mango and serve with crushed almonds, finely chopped chilli (to taste) & a wedge of lime.