Simple to make…a treat to eat!
(to add after sauce ready)
1 packet kelp noodles
2 tablespoons ginger minced
2 tablespoons of extra virgin olive oil
1 small julienned red bell pepper
1 small finely julienned carrot
1 stalk of deveined celery finely sliced
1/2 cilantro leaves
Noodled cucumber in spirooli or similar
Handful of almonds
¼ cup water
1 can of bpa-free coconut milk
1 tablespoon white cooking wine
3-4 tablespoons teaspoon of red miso paste
A few sprinkles ground pepper
1 teaspoon of finely chopped jalapeno
1- Sautee ginger and celery and add can of coconut milk. Start simmering.
2- Stir in red miso and white wine. Toss in jalapeño now or sautee in during step one, if you prefer.
3- Toss in prepped veggies and freshly crushed black pepper. Mix up. Taste and salt, if needed, for your palate.
4- Julienne romaine (optional) as base in getting ready to plate dish.
5- Portion kelp noodles and mix with sauce if you want a fresh crunchy style of noodle dish. However, if u enjoy the chewier version of noodles, Sautee your portion of kelp noodles in a bit of sesame oil and then mix in sauce.
6- Plate your noodles, top with cucumbers, nuts, and cilantro if you have some remaining.