Ingredients
SAUCE
1/2 cup sun-dried tomatoes
1 cup almond butter
1/4 cup rice vinegar
1/4 cup tamari
1/4 cup ginger, chopped coarsely
4 cloves garlic
1 red chili pepper, chopped coarsely (deseeded if you prefer less spice)
4 kaffir lime leaves, sliced coarsely
NOODLES
2 zucchinis
2 carrots
1 daikon
1 yellow bell pepper, julienned
2 cups (200g) mung bean sprouts
2 cups (140g) snow peas, julienne
3 spring onions, sliced thinly
1 red chili pepper, sliced diagonally (deseeded if you prefer less spice)
1 kaffir lime leaf, sliced very thinly
handful fresh cilantro leaves, chopped coarsely
1/2 cup almonds + extra for sprinkling, chopped coarsely
serves: 6
Put all of the ingredients for the sauce in a blender and blend until smooth.
Use a vegetable peeler to shave long ribbons of the zucchini, carrot and daikon. Or, use a vegetable spiralizer if you have one. Combine with the remaining ingredients in
a large mixing bowl.
Toss the noodle mixture with the sauce. Serve sprinkled with the extra chopped almonds.
A LITTLE TIP
Use gluten free rice noodles instead of veggie noodles if you prefer.