Ramen noodels with tamari-nut sauce
“Feel like Netflix & Chill? Make your evening even chiller with this recipe! It’s easy to make and it is real comfort food. The dish contains tamari, among other things. If you cook my recipes often, you’ll definitely have heard of this ingredients before. Recently, I started selling it on my webshop (yay!) because I view it as one of the essential staples in any powerkitchen. It is gluten-free, organic and fermented. The salty flavor makes it a natural choice for savory powerfood dishes, but you can also dip your (veggie) sushi in it. Yum! Enjoy this recipe and let me know what you think of it below or on social media.” Enjoy this recipe and let me know what you think of it! -x- Rens
approx. 25 minutes
2 days in the fridge in an air container or max. 3 months in freezer
- spiralizer or grater
- food processor or blender
140 g/5 oz. ramen noodles (or rice noodles, soba noodles)
2 red bell peppers
1 large carrot
1 tsp oil for sautéing (I love coconut oil!)
small handful of fresh cilantro (or parsley)
½ tbsp sesame seeds, roasted and finely chopped
1 ½ tbsp tamari
2 tbsp apple cider vinegar
2 tbsp nut butter or peanut butter
2 tbsp olive oil, cold pressed
½ tbsp sambal badjak, or other sambal to taste
2 tsp maple syrup
a thumb-length of ginger, peeled
2 cloves garlic
Cook the noodles according to the package instructions. Meanwhile, thinly slice the peppers and spiralize the carrot. Make sure that the carrot strands aren’t too long. Don’t have a spiralizer? Just use a grater.
Sauté the peppers in a bit of oil until soft, stirring continuously. Drain the noodles. Make the dressing by combining all of the dressing ingredients in a food processor or a blender. Combine the noodles with the carrot, pepper, cilantro, sesame seeds and the dressing in a bowl and toss to combine. Divide across two bowls and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!