Vegan Summer Roll Noodles

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by Blissful Basil

  • 1/4 cup natural almond butter
  • 2 tablespoons reduced-sodium tamari
  • 1 tablespoon toasted sesame oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 (8-ounce) bags Nasoya Pasta Zero Shirataki Fettucine, drained and thoroughly rinsed with cold water
  • 1 cup shredded carrots
  • 4 scallions, ends trimmed and cut into matchsticks
  • 1/2 large English cucumber, cut into matchsticks
  • Handful fresh mint leaves, finely chopped or left whole
  • Handful fresh cilantro leaves, finely chopped or left whole
  • Black sesame seeds (optional garnish)

Preparation

  1. In a medium bowl, whisk together the almond butter, tamari, sesame oil, apple cider vinegar, and maple syrup until smooth. Refrigerate the dressing until ready to assemble the noodles. If it gets too thick, whisk in a tablespoon of filtered water to thin.
  2. Divide the noodles between two bowls. Top with the carrots, scallions, cucumber, mint, and cilantro.
  3. Drizzle with the dressing.
  4. Garnish with the sesame seeds (if using).
  5. Serve immediately.

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