Spicy Almond Kelp Noodles



1 package of kelp noodles
1 lemon, juiced
3 cups hot water
1 Tbs baking soda
1 cup carrots, sliced thin on the mandolin
2 green onions, sliced thin
3 Tbs almond butter
2 Tbs apple cider vinegar
1 Tbs coconut aminos
1 Tbs maple syrup
1 clove of garlic, minced
½ tsp fresh ginger
1 tsp crushed red chili pepper flakes


Open and drain the kelp noodles. Place them in a large bowl, add the baking soda and lemon juice. Pour in 3 cups of hot water and mix well. Let soak for 10 minutes until tender, then drain.
Use small food processor to chop garlic and ginger. In a small bowl, combine the almond butter, apple cider vinegar, coconut aminos, maple syrup, garlic, red chili flakes and fresh ginger. Whisk together until combined. Set to the side.
In a large bowl combine the kelp noodles, carrots, and green onions. Pour the dressing over this and mix well to combine.