I still remember the first time I had Cold Peanut Noodles. I was quite young and living in a small town in Connecticut. They completely blew my mind with their silky, creamy sauce and the chewy noodles. I could not get enough of these delicious peanut covered strands.
My love affair with peanut noodles continued and I became quite good at making them. When I went gluten-free I found new noodles, no problem. When I went raw, well that’s taken some time.
I’ve developed some good peanut-noodle-like sauces using raw almond butter, quite satisfying if not the real thing. Noodles have been different. Occasionally I’ll create a good batch with zucchini “noodles” but I cannot say I’m a big fan of veggie noodles. Veggie rice, yes…veggies noodles, not so much.
Then Sea Tangle kelp noodles came into my life. I could see some real possibility there to create some delicious asian inspired noodle dishes. Once I started working for Vivapura the last piece of the puzzle fell into place: Wild Jungle Peanut Butter.
2 bags Sea Tangle Kelp Noodles, soaked in warm water
2 inches ginger, peeled and minced
2 limes, juiced
1/3 cup olive oil
1 tbs. raw, local honey or other liquid sweetener
2 tbs. nama shoyu or wheat-free tamari
1 tbs. apple cider vinegar
1 container Wild Jungle Peanut Butter
1/3 cup water
1/2 tsp. salt
1 bunch of cilantro, stems trimmed
1 red pepper, chopped
2 large carrots, shredded
1 hothouse cucumber, shredded
garnish: a handful of Wild Jungle Peanuts
Combine ginger, lime juice, olive oil, sweetener, tamari, vinegar, peanut butter and salt in a food processor. Start processing. While the food processor is running pour in water. Sauce should be thick and creamy when processed enough. Add in cilantro and pulse until well combined but not smooth, little flecks of cilantro should be seen.
Next, drain noodles and combine noodles & sauce with remaining ingredients in a large bowl. Excellent with a side of kim chee or even wrapped in Nori.
Tuesdays blog: Goji Cranberry Sauce