Soak noodles in water for a few minutes while you’re making the sauce.
Make the sauce in your food processor or blender:
- 1 clove garlic, sliced
- 0.5 – 1 red chilli, sliced
- 1 cm ginger, sliced
- 3 heaped teaspoons almond butter
- 3 teaspoons low sodium soy sauce
- 3 teaspoons agave
- 3 teaspoons toasted sesame oil
Drain the noodles and return to bowl. Pour marinade over noodles and mix through.
Divide noodles between 2 plates. Top with whatever you have in the fridge … I used chopped coriander, grated carrot, mixed sprouts and salad greens.
- 1 cup soaked almonds
- 1 cup shredded coconut
- 1 cup organic dates
- Pinch of himalayan salt
Add everything except dates to the food processor and grind well. Add dates and mix until a ball shape begins to form. Form small walnut-sized balls and dehydrate for a couple of hours until the balls are dry on the outside but deliciously moist within.