Thai Sesame Noodles
I am addicted to anything made with nuts. From butters, to chocolate, to satay sauce - there's something so comforting about nuts. This recipe gave me one more favourite to add to the list!
This is a lighter take on noodles and peanut sauce. However, lighter doesn't mean less flavour. You're probably tired of hearing me say this for every recipe I post, but flavour balancing is key! This would be a perfect lunch option, as you can easily bring the sauce in one jar, and all the salad ingredients in another. Just toss and serve!
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level I - Fundamentals of Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
Spiralised vegetable 'noodles' • almond chili sauce (nut butter, cashews, lime, tamari, sesame, ginger) • tamari almonds • other veggies sliced thinly
Toss the spiralised noodles and the almond chili sauce and plate. Top with thinly sliced veggies (choose any such peppers, coriander/cilantro, cabbage, radish, asparagus, etc). You can also use a peeler to get nice shapes from carrots, courgettes, etc. Add the tamari almonds last (marinated and dehydrated). Refreshing, especially with a little fresh lime juice on top, and added fresh chilis!