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One batch of this plant-based power meal makes dinner for the week (5-6 servings)! I strongly recommend keeping the sauce sealed, refrigerated in a mason jar, and seperate from the noodle ingredients. Your meals will last longer and taste fresher this way. I’ve slightly modified the original recipe, but once again thanking Executive Chef, Ken Blue, for sharing this delicous dish with me. Enjoy!

INGREDIENTS:

Noodle Ingredients:

• 12 oz. Bag of Kelp Noodles OR 12-16 oz zuchinni noodles (store-bought or home made using a spiralizer- I got mine on Amazon for $20)
• 1/4-1/2 Cup Thinly Sliced Red Cabbage
• 3/4+ Cup Sliced Cucumber (I prefer to quarter slice mine into little pizza-wedged shapes)
• Optional: 3/4 Cup Chopped Jicama
• 3/4 Cup Shredded Carrot (I used my spiralizer for this one)
• 1/4 Cup Sliced Scallions
• 2+ Tbsp Chopped Cilantro (I use more because I like the extra flavor)
• Optional: Braggs Liquid Aminos to taste (I add this to each serving so that the dish doesn’t become soggy in the refrigerator)
• Optional: 1 Cup Bean Sprouts (I like the Crunch)

Sauce Ingredients and Instructions:

• 1 oz. Lime Juice
• Optional: 1/4 tsp. Kelp Powder
• 1-2 Cloves Garlic
• 1 Cup Sliced Carrots
• 2 oz. Water
• 3 1/4 inch Scallion Bottoms (white portion including roots)
• 1/4 Inch slice Ginger
• 1/4 Stalk of Celery
• 1/4+ tsp Cayenne Pepper (I used a 1/2 tsp because I like spice)
• 4.5 Oz. Raw Organic Almond Butter (I’m doing the raw thing, but unsalted almond butter would be a fine alternative)
• Braggs or Nama Shoya to taste added to noodles as they are served rather than stored

Method:

1. Combine all noodle ingredients in a large bowl.
2. Blend all sauce ingredients except almond butter.
3. Slowly add almond butter as sauce is blending on a low setting.
4. Add Sauce to noodles (if preparing for a group) and toss. Otherwise, store the sauce seperately and add it to the noodles with each serving.
5. Season with Braggs or Nama Shoya to taste (with each serving)