Szechuan Noodles (raw Vegan)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 6 garlic cloves, chopped
• 1/4 cup fresh ginger, peeled and chopped
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/2 cup good soy sauce or 1/2 cup braggs liquid aminos
• 1/4 cup dry sherry
• 1/4 cup sherry wine vinegar or 1/4 cup rice vinegar
• 1/4 cup honey or 1/4 cup agave nectar
• 1/2 teaspoon hot chili oil
• 2 tablespoons dark sesame oil
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 lb kelp noodles
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 4 scallions, sliced diagonally ( and green parts)

Recipe

• 1 place the garlic and ginger in a food processor fitted with a steel blade. add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. puree until smooth.
• 2 rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. add the red and yellow bell peppers and scallions; toss well. serve warm, cold or room temperature. the remaining sauce may be added, as needed, to moisten the pasta. i love adding some crunch, so i usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
• 3 if you're not into spice, reduce it - although i personally feel that the spice adds another layer of amazingness! =).