- Cook Time
- Prep Time
- 2 12-oz packages kelp noodles (NOTE: Alternatively, use mung bean or brown rice noodles; follow package directions if using another noodle variety.)
- 3 tbsp reduced-sodium tamari
- 3 tbsp natural unsalted creamy peanut butter
- 3 tbsp grape seed oil, divided
- 2 tbsp coconut sugar
- 1 1/2 tbsp peeled and grated fresh ginger
- 5 cups broccoli florets, cut into 1-inch pieces
- 1 large red bell pepper, trimmed and cut into matchsticks
- 2 cups sugar snap peas, trimmed and cut into matchsticks
- 4 green onions, thinly sliced diagonally
- 3/4 cup unsalted cashews
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice + additional for serving
- all-natural hot sauce, for serving
1. Soak kelp noodles in warm water for 5 minutes to partially soften. Drain and cut into manageable pieces (kelp noodles are very long).
2. Prepare sauce: In a small bowl, whisk together tamari, peanut butter, 1 tbsp oil, sugar, ginger and ¼ cup water. Set dressing aside.
3. In a large heavy-bottomed pot on high, heat remaining 2 tbsp oil. Add broccoli and bell pepper and cook for 1 minute, stirring. Add peas and cook for 1 minute more. Add onions, cashews and garlic and cook for 30 seconds, stirring constantly. Mix in noodles and cook for 1 minute. Stir in sauce, and cook for 1 minute more.
4. Remove from heat and transfer to a large bowl. Sprinkle with lime juice and toss well. Enjoy warm, cooled as a cold salad or wrapped in romaine lettuce as a fresh wrap with a squeeze of additional lime juice and hot sauce. If storing, cool slightly, then transfer to a sealable container and refrigerate for up to 4 days.
- Serving Size: 1/6 of recipe
- Calories: 270
- Carbohydrate Content: 20 g
- Fat Content: 7 g
- Fiber Content: 5 g
- Protein Content: 8 g
- Sodium Content: 409 mg
- Sugar Content: 9 g
- Monounsaturated Fat Content: 7 g
- Polyunsaturated Fat Content: 7 g