singapore noodles*
sauce:
3 T macadamia nut oil
2 T Nama Shoyu
1 T lemon juice
1 t raw local honey
1 clove garlic, minced
1 T ginger, minced
3/4 t curry powder
1/2 t ground cumin
1/2 t ground coriander
1/2 t ground turmeric
wisk ingredients together.
toss sauce with:
12oz package of Sea Tangle kelp noodles (soaked and rinsed)
grated carrot
sliced green onion
chopped raw organic macadamia nuts
sprinkle with black sesame seeds and a pinch of pink himalayan salt.
*the noodles really soaked up the flavor making this dish very mild. next time i'll experiment with adding more spices.
