This recipe takes noodles with peanut sauce to the next level.
Almond Noodles with Carrots and Wakame
Time: 20 minutes • Makes 4 servings
2 packages kelp noodles (24 ounces)
3 tbsp almond butter
1 ½ tbsp yacon syrup
1 tbsp brown rice miso
1 tsp wasabi powder
¼ tsp garlic powder
1 tsp ginger powder
¼ cup water, or more as needed
1 tsp sesame oil
2 medium carrots, grated
1 scallion, sliced thin (white and green parts)
2 tbsp almonds, chopped
- Rinse the kelp noodles thoroughly and place in a pot of warm water. Let soak for 10 minutes to soften.
- While the noodles are soaking, whisk the almond butter, yacon syrup, miso, wasabi, garlic, ginger, and water in a bowl or blender until smooth. Set aside.
- Gently heat the sesame oil over medium heat in a large frying pan or wok. Add the kelp noodles and carrots and stir fry for 2–3 minutes, tossing to ensure even cooking. Add the almond sauce and cook for 2 more minutes, or until the sauce has thickened.
- Transfer to a serving bowl and top with scallions and chopped almonds.
Variation: This may also be served as a raw dish. Simply reduce the amount of water in the sauce to 1–2 tbsp, and omit the sesame oil entirely. Instead of cooking, just toss the ingredients together and serve at room temperature.
Brendan Brazier is a professional Ironman triathlete and a two-time Canadian 50 km UltraMarathon Champion. He is the bestselling author of Thrive Fitness and The Thrive Diet and the creator of an award-winning line of whole food nutritional products called VEGA.