Thai Noodle Bowl with Peanut Sauce

RAW . VEGAN . GLUTEN-FREE

INGREDIENTS

For the Noodles: 1 medium Beetroot (peeled & spiralised) 1/2 Cucumber (spiralised) 1 large handful Curley Kale (chopped into bitesize pieces, removing any thick stems) 1/2 Red Onion (thinly sliced) 1 medium Carrot (grated or spiralised) Small Handful fresh Coriander Leaves

For the Sauce: 4 tbsp Toasted Sesame Oil 1 tbsp Miso Paste Juice of 1 lime 1/2” Ginger (minced) 1-2 clove Garlic (minced) 1/2 Red Chilli (finely diced) OR Pinch Chilli Flakes 4 tbsp Smooth Peanut Butter 3-4 tbsp Water

1 tbsp Sesame Seeds

Garnish: 2 handfuls raw Cashews 1 tbsp Sesame Seeds

1. Prepare all the vegetables and toss together in a large mixing bowl.

2. To make the dressing combine all the ingredients together in a smaller bowl, adding water as needed to create a smooth and slightly runny paste.

4. Drizzle the sauce over the veggies and toss with your fingers or spoons to coat.

5. Toast the Cashews under a grill, on a frying pan or in a medium oven for a few minutes until they are a little browned. Or keep them totally raw if you prefer.

6. Divide the noodles between 2 serving bowls and garnish with the cashews and the rest of the sesame seeds.

NOTES

Any left overs will keep in a sealed container in the fridge for the next day.