1 packet kelp noodles
4 kale stems
1 tablespoon extra virgin olive oil
A pinch of sesame seeds
¼ cup water
3 tablespoons almond/peanut butter
1 tablespoon sesame oil
1 tablespoon white cooking wine
2 teaspoons miso paste
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon lime juice
½ teaspoon pure maple syrup
¼ teaspoon ground ginger
A few sprinkles ground pepper
A pinch of red pepper flakes
1 tablespoon crushed pecans/walnuts
1 teaspoon smoked paprika
1 teaspoon low sodium soy sauce
½ teaspoon coconut sugar
- Open a packet of kelp noodles and either use a scissors to cut it smaller or a knife to chop it in small chunks. This will make eating it much easier. Once done, toss the kelp noodles in a large bowl.
- Take off the hard stem part of the kale and chop the leaves in small pieces and toss the kale with the kelp noodles. Drizzle a tablespoon of extra virgin olive oil and use a spoon to stir. This will give kale a chance to be massaged.
- In a bowl, add the water, peanut/almond butter, sesame oil, cooking wine, miso paste (be sure to get ones without added fish), garlic powder, onion powder, lime juice maple syrup, pepper and red pepper flakes. Whisk until all the mixture is even. Pour the sauce over the kale and kelp noodles and give it a very good stir until the sauce is blended in.
- Grab a tablespoon of pecans/walnuts and break them with your hands into very small pieces. Put it in a small bowl and add the paprika, soy sauce and coconut sugar and stir well. If you want, you can use other unrefined sugar or not even include it.
- Open the avocado and chop it in half. Get rid of the seed, and slice the avocado in small, thin pieces.
- Add both the red nuts and avocado pieces in the large bowl with the kelp noodles and give it a brief stir, don’t overdo it.
- Finally, add the sesame seeds on top and serve.