1 clove garlic
1/2 inch piece ginger, chopped
1 TBLSP maple syrup or agave
1 TBLSP tamari
1 TBLSP melted coconut oil
¼ cup almond butter
1/3 cup water
Pepper to taste
Noodles for a single serving (I like flat rice noodles, but use what you like.)
¾ cup chopped veggies (pictured are carrots, fennel, green beans, and mushroom)
Chopped almonds to decorate.
- Put the water on to boil your noodles and veggies. I put ‘em all into the same pot, putting the noodles in first and dropping the veggies in that take longer earlier than the mushroom and fennel frond-types of veg. While it’s coming to a boil, you can chop the veggies and prepare the sauce.
- In a blender or food processor, chop the garlic and ginger with the lemon juice. Once it’s finely chopped, blend all the rest of the sauce ingredients (maple syrup, tamari, coconut oil, almond butter, water, and pepper) in there with it. The sauce will thicken if you pop it into the refrigerator before serving, which is nice. You can add a little water to thin it, if necessary, before adding it to the noodles.
- Drain the noodles and veggies and put them into your bowl. Pour the sauce over it all and toss to combine well. Sprinkle chopped almonds on top.