This recipe is based on a recipe of Ani Phyo. I made it a bit stronger and added more Thai flavor. Plate it beautifully and it makes a wonderful starter on your feast dinner!
TOOLS YOU NEED
- A blender or hand mixer
- A bowl
INGREDIENTS FOR 2
- A pack of raw kelp noodles
- 2 TBS almond butter
- 1/3 C coconut oil
- 1 TBS nama shoyu, Braggs Amino or tamari (gluten free)
- 1 tsp coriander powder (mild down or crush whole organic seeds)
- 1 jalepeno pepper, without seeds, sliced
- 2 tsp lemon juice
- 1/3 C water to give it the right texture
- 1 stalk of lemon grass
THE MAKING OF…
- Start with rinsing the kelp noodles well in water
- Let the noodles soak for one hour covered with pure water
- You can soak them less long too, while you are preparing the sauce; they will be crunchy then
- Put all the sauce ingredients in the blender
- Blend until it becomes a running and creamy sauce
- Taste and adjust if necessary
- Place the noodles in a mix bowl
- Set some sauce aside to plate
- Pour the rest of the sauce on top of the noodles and mix well with your hands until they are coated
- Place on a plate, top with some more cilantro, drizzle some sauce around and sprinkle kelp granules with elegance
- You have a leftover? Mix it the next day with several kinds of lettuce and mushrooms. Different and delicious!
- This is a great recipe to travel with. Intercontinental flights? The sauce will set (because of the coconut oil) and not appear as a fluid. It stays very well in a sealed container and is even better the next day!
- You can make this sauce with other vegetable pasta.
- Store it in the frig and it will become a lovely, firm dip for your crackers!
- Coconut oils are full of good fats who work with your thyroid to increase your metabolism and helps to lose weight. This is a very fast and tasty dish, so just give it a try.
- When you let the noodles sit in the sauce, they will soften and give another experience…
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