Yields one serving

Ingredients

  • Handful of sea tangle (kelp) noodles, rinsed with warm water and drained
  • 1 T peanut butter, extra crunchy (creamy is fine)
  • 1/2 tsp black bean garlic sauce
  • 1 T mirin
  • Generous squeeze sriracha, or to taste
  • 3 T to 1/4 c almond milk
  • Handful of baby spinach, rinsed and spun dry

Directions

  1. In a small, microwaveable bowl or saucepan, combine the peanut butter, black bean garlic sauce, mirin, and sriracha, stirring until well-combined.
  2. Stir in almond milk a tablespoon at a time, until the mixture is thick and comparable in consistency to a cream sauce.
  3. Microwave the sauce on high for 45 seconds or heat in a saucepan over until it is just warmed through.
  4. Stir the sauce once more, toss with the noodles, and serve over baby spinach.
  5. Enjoy!

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