Based off of the sea tangle recipes on bag:
Miso Noodles:
1 1/2 teaspoon miso paste
1 1/2 Tablespoon almond butter
1 teaspoon raw agave nectar, optional
1/2 teaspoon sesame oil
1/2 teaspoon raw apple cider vinegar
1/2 carrot, shaved
1/2 cucumber, shaved
1 12 ounce package raw kelp noodles
Mix all but veggies and noodles in bowl. Add remaining ingredients. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.
Wasabi Noodles:
1 12 ounce package raw kelp noodles
1/2 carrot, shaved
1/2 cucumber, shaved
2 teaspoons braggs
1/2 teaspoon wasabi paste, or to taste
1 garlic clove, minced
1 teaspoon raw agave nectar
1/2 apple cider vinegar
Toss all but noodles and veggies in bowl until well combined. Add remaining ingredients and toss. Serve immediately for a crunchy noodle salad, or let sit 1 hour at room temp to soften the noodles.
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