Thai spiced kelp noodles
Photo by Sophie Barclay
Great left overs meal that could be eaten for lunch the next day.
Noodles & vegetables
- 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.