Kelp Noodles with Almond Miso Sauce


Give me stir fried vegetables, noodles, and a creamy sauce - I'm a happy girl on any day. Plus, I discovered an incredibly versatile noodle, called Kelp noodles. They are clear, thin noodles made from kelp, a kind of brown seaweed that is mostly tasteless. The good news - it takes on the any flavor your give it. They are extremely low in carbs (1 gram) and are gluten free. You can serve them with any kind of sauce: pesto, marinara, etc. Personally, they remind me of Asian noodles, so I opted for an Asian Inspired sauce.

(Vegan, Glutenfree)

INGREDIENTS FOR SAUCE:

1 TBS Miso Paste

2 TBS Almond Butter

1 Tsp Toasted sesame oil

1/2 lemon or lime

2 TBS water

INSTRUCTIONS:

Place all the ingredients in a bowl and stir well

INGREDIENTS FOR STIR FRY

1 cup Kelp noodles (rinsed and soaked in water in water for 10 minutes)

1 TBS coconut oil

2 cloves of chopped garlic

1/3 cup chopped onion

2 cups CHOICE of vegetables: green beans, broccoli, bokchoy , cabbage, cauliflower, peas. Make it your own, choose any combination of vegetables you enjoy.

I tried two different combinations: A. green beans and cabbage (this one tasted much better)

B. cauliflower and peas

INSTRUCTIONS:

1. Heat coconut oil and add garlic and onion.

2. Sauté for 1-2 min on medium heat

3. Add vegetables of choice, stir well.

4. Add 2-3 TBS of water and cover

5. Let vegetables cook until tender for approximately 6-7 minutes.

6. Enjoy with love and gratitude

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© 2016 Jalpa Dhaduk