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Thai Kelp Noodles

by Vegan Health Educator/Coach/Chef Abby Lodmer
Course: Main Courses
Cuisine: Thai
Keyword: vegan

Ingredients

  • Sauce Ingredients:
  • 1 jar Almond Butter
  • 3-4 oz Lemon Juice
  • 1/2 inch Ginger
  • 1 T Kelp Powder
  • 1/2 c Coconut Aminos
  • 1/8 of an Onion of 5 Scallions
  • 2 stalks Celery
  • 3-4 Cloves Garlic
  • 1/2 tsp. Cayenne Pepper
  • 1 Carrot
  • 4 Dates
  • Veggies shredded or thinly sliced suggestions:
  • Carrot
  • Scallions
  • Red Cabbage
  • Cucumber
  • Jicama
  • Radish
  • Mung Bean Sprouts
  • Cilantro
  • 4 Packages Kelp Noodles

Instructions

  • Blend sauce ingredients into the blender
  • Cover with water to 1/4 inch above the top of the vegetables and blend well
  • Toss vegetables in with kelp noodles
  • Add sauce to veggies and kelp noodles, and stir well.  Let sit until well marinated (the kelp noodles come crunchy, but when marinated in the citrus sauce for about 5-10 minutes, they will become chewy)!
  • Add more Coconut Aminos if it needs more flavoring
  • Garnish with some of the shredded veggies for presentation
  • ENJOY!