Great left overs meal that could be eaten for lunch the next day.
|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)|
|¼ cup||Water, (up to 1/2 cup)|
Noodles & vegetables
|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|
|3 Tbsp||Almonds, crushed (Main)|
|1 to taste||Chilli, chopped (Main)|
|1||Lemon, or lime (wedges)|
- 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.