Ingredients
- Veggies:
1/4 cup baby corn, thinly sliced
1 carrot, cut into ribbons with a peeler
1/2 a red pepper, cut julienne
1 cup red cabbage, thinly sliced on a mandoline
1 large courgette (zucchini), sliced into noodles in a spiral slicer
1/4 cup sugarsnap peas, thinly sliced
2 spring onions (green onion), sliced thin
1/2 a shallot, sliced thin
1/2 cup mung bean sprouts
5 basil leaves, cut chiffonade
2 tablespoons coriander (cilantro), roughly chopped
10 mint leaves, cut chiffonade
1 cup kelp noodles
Sauce:
3 tablespoons almond butter
1 tablespoon agave nectar
2 tablespoons tamarind paste*
4 sun-dried tomato halves
1 tablespoon apple cider vinegar
1 tablespoon tamari
1/2 cm cube ginger
1/2 clove garlic
1 tablespoon lime juice
1/2 a chipotle chili, soaked until soft
2 tablespoons chipotle chili soak water
Description
Fancy And Amazingly Delicious. Change It To Suit Your Tastes. It's A Surprisingly Fast Process!
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