Miso & Wasabi Kelp Noodles

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.

Raw Seaweed Miso Salad

Here's my lunch for the day; it's SWEET:
2 tsp miso
1 tsp lemon juice (or from 1/2 lemon)
2 tsp tahini
1-2 tsp agave nectar
1 tsp ginger
1/2 tsp raw apple cider vinegar
1/2 tsp raw coconut water vinegar

Pour over:
1-2 cups mixed greens (including beet tops)
2 sheets raw nori, torn into bit size pieces
1 small beet, julienned
1 small granny smith apple, julienned
1/2 semi-ripe mango, diced