1/3 c. almonds
1 T. nut oil
1 T. agave (or your preferred sweetner)
1 T. apple cider vinegar
1 t. nama shoyu (or salt to taste)
Cayenne, to taste
Â¼ to Â½ garlic clove, depending on the size of the clove
coin slized slice of ginger
1. Blend almonds until they are a fine powder, add oil and continue blending until you have almond butter, or you could use premade.
2. Add remaining sauce ingredients with enough water to create desired consistency and blend until smooth. Taste to adjust seasonings.
3. Put rinsed, drained and dried noodles on a bed of shredded romaine lettuce, top with sauce, toppings and garnish with wedges of lime.
Daniefon's ThoughtsBy daniefon
I used to love peanut noodles, but I think I like this salad better. I made it with ingredients that I always have on hand.
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