Cook Time: 20 minutes
Servings: 7
Add a little spice to your noodles with this Boku Recipe.
Ingredients
| 2 plump cloves garlic | ¼ cilantro | 1” piece peeled ginger |
| 2 scallions, white and green portions, cut into 2” pieces | 1 cup raw almond butter | ¼ tamari |
| Zest and juice from one lime | 2 tablespoons real maple syrup | 1 tablespoon white miso |
| 1 teaspoon Sriracha sauce | 3 scoops Boku | 2 tablespoons dark sesame oil |
| Warm water, brewed green tea or chicken stock for thinning sauce | Sea salt to taste, if needed | 1 pound cooked and chilled noodles ( I used brown rice linguine) |
Instructions
In a food processor fitted with the metal blade: run the processor and drop in the garlic, ginger, scallions and cilantro through the feed tube – process to mince. Add all remaining ingredients through the Boku and process until smooth, stopping to scrape sides as needed. Add in the sesame oil – process until smooth. Add in warm water, tea or chicken stock by the tablespoonful until you reach a desired thick consistency. Check for seasoning if needed.
