Peanut Butter/Sesame Noodle Salad
I think this would be good done with kelp noodles or vegetable noodles. Substitute almond butter if you don’t eat peanuts.
From No Face Plate.Peanut Butter/Sesame
makes 3-4 servings
1/2 cup creamy peanut butter
1/2 cup warm water
1/4 cup soy sauce
1 tablespoon minced ginger
4 garlic cloves
1 tablespoon agave nectar
Dash rice vinegar
8 ozs Udon or Soba noodles, prepared al dente[kelp noodles or vegetables noodles of your choice]
1 cup sliced fresh veggies - I used a small roma tomato and 1/3 of an english cuke
Small handful sprouts
1 tablespoon each black and white sesame seeds, to top
Thin sliced red onion, to top
Crushed red pepper to top - if you like the spicy.
Prepare your noodles according to package directions, rinse with cold water, and set in the fridge or freezer to chill.
Puree all the sauce ingredients in your blender for a minute or two, till totally uniform.
Toss your sliced veggies and sprouts with your noodles, add sauce, and wrastle that dressing into every nook and cranny. I admit - I gave up on my tongs and used my paws. It’s a heavy salad.
Put a handful onto a small plate, top with sesame seeds, thinly sliced onion, and crushed pepper.
Based on Random Daze theme by Polaraul