By Chef: Sayward Rebhal
Posted: July 25, 2012
Difficulty/Easy
This recipe makes the ultimate quick on the fly raw meal. Throw a fresh green salad onto your plate to accompany this noodle dish and you will be very happy and satisfied! Kelp noodles have a texture that can be a bit odd if you don’t prepare them properly. If your kelp noodles are crunchy this is a good indication that they haven’t soaked long enough in your sauce. You can also speed up the process a bit by pre-soaking them in an acid like lemon juice or vinegar, which will soften them right now! This recipe really has that spicy Thai flavor and the kelp noodles are the perfect raw substitute for white rice noodles.
Ingredients
- 1/2 Package Kelp Noodles, rinsed
- 1/2 cup diced cherry tomatoes
- Green onions and cilantro to garnish
Spicy ‘Peanut’ Sauce
- 1 tbsp cashew butter
- 1 tbsp almond butter
- 2 tsp miso paste
- 1 tsp Tamari
- 1 tsp agave
- 2 tsp rice vinegar
- 1/2 jalapeno, diced
- 1 clove garlic, crushed
- water to desired dilution
Instructions
1) Combine all ingredients in a mixing bowl and whisk thoroughly to blend. Toss noodles to coat, adding cherry tomatoes cilantro, and green onions.
