EASY AND CLEAN SPICY ALMOND KELP NOODLES

EASY AND CLEAN SPICY ALMOND KELP NOODLES

After brunch hopping and shopping in New York all Sunday, I decided I needed a clean, kelp noodle salad to end the day. This hit the spot. Serves 1.

INGREDIENTS:

1 package of kelp noodles
Juice of 1 lemon
3 C hot water
1 Tbsp baking soda
1 C shredded carrots, sliced on the mandolin
2 green onions, sliced thin
3 Tbsp almond butter
2 Tbsp apple cider vinegar
1 Tbsp coconut aminos
1 Tbsp maple syrup
1 clove of garlic, minced
1/2 tsp fresh ginger
1 tsp JF Spicy Salt
1 tsp crushed red chili pepper flakes

PROCESS:

In a large bowl, place the kelp noodles. Squeeze the juice of 1 lemon over them, add 1 Tbsp of baking soda, and pour 3 C hot water over the noodles. Let this soak for 10 minutes to soften the noodles. In a small bowl, combine the almond butter, apple cider vinegar, coconut aminos, maple syrup, garlic, and fresh ginger. Whisk together until combined. Set to the side. In a large bowl combine the kelp noodles, carrots, and green onions. Pour the dressing over this and mix well to combine. Season with JF Spicy Salt and crushed red chili pepper flakes.
 
Recipe adapted from Side Chef.
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