If you can’t find kelp noodles, cooked soba noodles may also be substituted. Or, simply make a large portion of carrot garnish and serve the sauce on top: delicious.
For the garnish:
 |
2 tsp Navitas Naturals Wakame Flakes |
| 2 medium carrots, grated | |
| 1 scallion, sliced thin (white and green parts) |
For the noodles & sauce:
|
1 1/2 Tbsp. Navitas Naturals Yacon Syrup |
| 2 packages kelp noodles (24 oz) | |
| 1½ Tbsp organic soy sauce or nama shoyu | |
| ¾ tsp wasabi powder | |
| ¼ tsp mashed garlic | |
| ½ tsp ginger powder | |
| 1½ Tbsp water, or more as needed |
To make the garnish:
Soak the wakame in warm water for about 10-15 minutes until soft. Drain completely, and combine with remaining two ingredients.
To make the noodles & sauce:
Rinse the kelp noodles thoroughly and place in a pot of hot water. Let soak for 10 minutes to soften.
Meanwhile, whisk the almond butter, soy sauce, wasabi, garlic, ginger, yacon, and water in a bowl or blender -- mix until smooth. Gently heat over a low setting in a small saucepan to warm, or simply serve at room temperature (raw).
To assemble:
Drain the warm noodles thoroughly and pat dry with a towel. Toss with sauce in a large bowl. On each plate, place a generous portion of noodles, and top with
Submitted by Julie Morris – www.JulieMorris.net
