Because the sea tangle noodles were purchased rather spontaneously--a bargain at 99 cents for a 10-serving bag--I hadn't yet devised a plan for how I would prepare them. My generous hosts for the week (my sister and her boyfriend) are always willing to share whatever contents of their kitchen I can and want to eat, so before heading back out to gather ingredients to dress the noodles, I rummaged through the refrigerator and pantry of my loved ones' home for sauce components. Fortunately, a combination of a few on hand ingredients produced a tasty dressing, negating any last-minute shopping excursions. The following amounts are approximated, based upon the haphazard process by which I threw together this quick and easy dish.
Nutty Sea Tangle Noodles (printable recipe)
Yields one serving
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
In a small, microwaveable bowl or saucepan, combine the peanut butter, black bean garlic sauce, mirin, and sriracha, stirring until well-combined. Stir in almond milk a tablespoon at a time, until the mixture is thick and comparable in consistency to a cream sauce. Microwave the sauce on high for 45 seconds or heat in saucepan over until it is just warmed through. Stir the sauce once more, toss with the noodles, and serve over baby spinach. Enjoy!