{recipe} Almond Butter Sesame Noodles


in Raw Food Recipe

From {Practically Raw} by Amber Shea Crawley. ©2012 Amber Shea Crawley. Used by permission from Vegan Heritage Press.

Almond Sesame NoodlesAlmond Butter Sesame Noodles
Servings: 4 Servings

Measuring cups and spoons
Small bowl
Large bowl

1/4 cup almond butter
1/4 cup tamari
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 Tablespoon {your favorite liquid sweetener}
1 small clove garlic, peeled and minced
1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger
1 teaspoon sriracha hot sauce (optional)


2 (12-ounce) bags kelp noodles, rinsed and drained
2 medium carrots, peeled if desired and cut into matchsticks
1 large red bell pepper, stemmed, seeded, and cut into matchsticks
3 green onions, white and light green parts thinly sliced
1/4 cup dry cashews (optional)
2 Tablespoons sesame seeds

1. In a small bowl, whisk together all sauce ingredients.
2. In a large bowl, combine the noodles, carrot, and bell pepper.
3. Add the almond butter sauce and toss to coat.
4. Refrigerate for 2 hours, until chilled, or serve immediately.
5. Garnish with the green onion, cashews, and sesame seeds just before serving.


Almond Butter: use a storebought peanut butter
Tamari: soy sauce, nama shoyu, or liquid aminos
Kelp noodles: 4 medium zucchini or yellow squash, peeled if desired, spiralized
Cashews: dry-roasted peanuts
Sesame seeds: hempseeds

Toss the almond butter sauce with cooked udon, soba, or other whole grain noodles instead of kelp noodles.

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