Lovely!! I doubled the recipe and made several substitutions based on preference and what we had on hand.
-almond butter for peanut butter
-used laba garlic and grated it along with the ginger root
-coconut aminos
-one tablespoon yondu in lieu of one tablespoon aminos
-added juice of half a lime
-chopped 4 green onions
-added a bunch of finely chopped cilantro
-in addition to fresh ginger, I added ginger powder. It needed the additional flavor
-used shirataki noodles
-shredded green and purple cabbage thinly
-thinly sliced carrot (use a veggie peeler here so the texture doesn’t compete with the noodles)
-julienned cucumber
-cubed extra firm tofu
-topped with sesame seeds and pea sprouts
-next time I’ll add a bird’s eye chili
-I’ll use one clove of fresh garlic in addition to the laba garlic
We ate this as a cold noodle dish and it was wonderful. I’m avoiding being behind the hot stove as the temperature rises over here and this dish will be a go-to.
