Almond Chili Noodles – Raw!
I must admit, I was hesitant to delve into the world of kelp noodle,s but I thought a thick, tasty sauce would make it work. My fiendish plan worked. Even my daughter loves them. I haven’t yet done the hubby test. It is light and delicious but, also, filling. And raw! Blowing my own mind, here.
1/4 cup raw almond butter
1.5-2Tbs Braggs Liquid Aminos
1/4 chili flakes
1 small garlic clove, crushed
1-2 small scallions, chopped
Water to taste (I used about 3 Tbs)
I packet of (yes, I dare) kelp noodles.
Mix up the almond butter with the liquid aminos until it becomes a paste. Add the seasonings and continue to stir it all in. Gradually add the water until you reach the desired consistency.
Open kelp noodles, poor away excess water. Cut or break to desired length and place in a bowl. Add the sauce. Mix together with tongs.
Adjust seasonings to taste (I added more braggs, for example). I found the noodles seemed to ‘seep’ water and the sauce got runnier the longer I left it. The noodles have a wonderful crunchy freshness to them. Delish.