- 1 pack kelp noodles
- 1 courgette
- 1 carrot
- Handful of mushrooms
Slice the carrot and courgette into ribbons with a vegetable peeler, or use a spiraliser.
Mix together with the kelp noodles & sliced mushrooms.
- 1 red chilli
- 1 clove garlic
- 1/3 cup almond butter
- 1 dessertspoon tamari
- 1 teaspoon apple cider vinegar
Add all sauce ingredients into a small blender or a bowl. Blend together (by hand or mechanically), adding water until you achieve a double cream consistency.
Toss the noodles and vegetables in sauce & sprinkle with edible flowers if desired.