|
Serves 4
Ingredients:
1 Pack soba noodles
2 Cups sugar snaps peas
2 tbsp. spoon almond butter
2 tbsp. rice vinegar
1 tbsp. tamari
1 tbsp. Indonesian soya sauce
1 tbsp. tahini
1 crushed red chili
1 ½ Carrots cut julienne
1 red pepper cut julienne
1 Cup sliced spring onion
3 tbsp. toasted sesame seeds
Method:
Cook the soba noodles according to package directions, drain and set aside.
Steam the sugar snap peas until al dente and set aside
In a large bowl whisk together the almond butter, vinegar, tamari, tahini and crushed chili. Add a little warm water to thin the sauce if necessary so it can coat the vegetables and the noodles. Add the noodles, peas, carrots, peppers and spring onions and sesame seeds. Toss to coat the noodles and vegetable thoroughly with sauce. Serve at room temperature.
|
