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Meatless Monday: Sesame Ginger Peanut Noodles with Edamame, Kale and Almonds

Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients

  • For the sauce
  • 1 garlic clove finely minced
  • 1 teaspoon finely minced ginger
  • 3 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 2 tsp honey
  • 5 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 3 tbsp creamy peanut butter
  • pepper to taste
  • For the rest
  • 1.5 cucumber peeled, Blade C
  • ¼ cup edamame beans cooked
  • 1 cup of chopped kale
  • ¼ cup or less of shredded carrots
  • 2 tbsp of slivered or shaved almonds

Instructions

  • Add the edamame, kale, and carrots into a bowl with the cucumber pasta.
  • Put all of the dressing ingredients into a food processor and blend. Pour the dressing into the cucumber pasta bowl and mix to combine thoroughly
  • Plate onto dishes and top with slivered or shaved almonds.

Recipe Notes

After you spiralize your vegetable, make sure to pat it down lightly with paper towels to get rid of extra moisture, since cucumbers are about 95% water.