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
In a small bowl, whisk together all sauce ingredients.
In a large bowl, combine the noodles, carrot, and bell pepper. Add the almond butter sauce and toss to coat.
Refrigerate for 2 hours, until chilled, or serve immediately. Garnish with the green onion, cashews, and sesame seeds just before serving.
Substitutions • Tamari: soy sauce, nama shoyu, or liquid aminos • Agave nectar: coconut nectar or any other liquid sweetener • Kelp noodles: see Chef’s Tips below • Cashews: dry-roasted peanuts • Sesame seeds: hempseeds
Chef’s Tips • You have numerous choices for what type of noodle to use in this dish. Here are some suggestions: - 1 (8-ounce) package soba noodles - 1 (8-ounce) package udon noodles - 1 (8-ounce) package whole wheat spaghetti noodles - 1 (8-ounce) package gluten-free brown rice noodles - 2 (12-ounce) packages kelp noodles (no need to cook; just rinse and drain) - 4 (8-ounce) packages tofu shirataki noodles - 4 medium zucchini or yellow squash, peeled if desired, spiralized • Remember to precook the noodles ahead of time for quick and easy assembly. • If you don’t have agave nectar or another liquid sweetener on hand, you can use 1 tablespoon granulated sugar plus 1 teaspoon water instead. • Feel free to add more veggies or change up which vegetables you use. Snow peas, sliced mushrooms, and shredded cabbage all make nice additions.
Variations • Peanut Butter Sesame Noodles: Use peanut butter and dry-roasted peanuts in place of the almond butter and cashews. • Protein-Packed Sesame Noodles: Bulk this dish up by adding cubed baked tofu or tempeh.