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Sophie Barclay
Element
Great left overs meal that could be eaten for lunch the next day.
Sauce
| 1 | Garlic clove, crushed & chopped |
| ¼ cup | Almond butter, or .5 cup almonds |
| 2 tsp | Fresh ginger, chopped |
| 1 | Red pepper, seeds removed & finely chopped (or 1-2 tsp. dried red chili flakes – depending on how hot your chillies are) |
| 1 ½ Tbsp | Tamari sauce, or soy sauce |
| 3 Tbsp | Lemon juice, or lime juice (Main) |
| 2 | Dates |
| ¼ cup | Water, (up to 1/2 cup) |
Noodles & vegetables
| 1 | Capsicum, julienned |
| 16 ounces | Noodles, (kelp noodles) rinsed & drained (Main) |
| ¼ | Cucumbers, cut into thin strips (Main) |
| 1 cup | Cabbage, finely shredded (Main) |
| ½ cup | Snow peas, julienned |
| ½ | Mangoes, chopped into thin slices |
| 1 | Spring onion, thinly sliced |
| 1 handful | Cilantro, (coriander) chopped |
| ½ handful | Thai basil leaves |
To Serve
| 3 Tbsp | Almonds, crushed (Main) |
| 1 to taste | Chilli, chopped (Main) |
| 1 | Lemon, or lime (wedges) |
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Directions
- 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.
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