Ingredients
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For the Noodles
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12 oz (340 g) Kelp Noodles
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handful of Peas
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½ Cucumber
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½ Red Pepper
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1 Carrots
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1 small Red Onion
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3 Scallions
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1 tbsp Black Sesame Seeds
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For the Sauce
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1 ripe Avocado
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3 tbsp Tamari
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1⁄2–1 tbsp Ume Vinegar
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1 tsp cold-pressed Sesame Oil
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pinch of Cayenne Pepper
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pinch of Salt
Directions
Steps
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1
Done
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Soak the noodles in cold water for at least 5–10 minutes to make it easier to separate them. Drain the noodles. Defrost the peas, if frozen. |
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2
Done
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In the meantime, cut the unpeeled cucumber lengthwise in half. Scrape out the seeds with a spoon so that the cucumber stays nice and crisp. Dice the cucumber. Remove the stem from the red pepper, seed it, cut out the pith, and dice. Peel the carrot. Using a thin peeler, shave the carrot into strips. Peel and finely slice the red onion. Finely slice the scallions, including the greens. Put the kelp noodles into a large bowl, add the vegetables, and toss gently to combine. |
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3
Done
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To make the sauce, slice the avocado lengthwise in half, remove the pit, and scoop out the avocado flesh. Put the flesh into a small bowl and mash it with a fork. Add 1–2 teaspoons water, and stir everything together until smooth. Season with the tamari, ume vinegar (be careful; it has a strong taste), sesame oil, cayenne pepper, and salt. Stir everything thoroughly to combine. |
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4
Done
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Pour the sauce over the noodles, and toss. Divide the noodles between the plates or bowls. Sprinkle some sesame seeds over the top, and serve. |
