1-2 tbsp vegenaise
1 tbsp low sodium Japanese soy sauce
1/4-1/2 tsp sriracha
1 serving noodles (about 2oz, I used spaghetti; ramen or udon may be used)
1/2 avocado, peeled and diced
Optional for garnish:
Kizami nori seaweed
Sesame seeds
In a bowl, mix vegenaise, soy sauce, and sriracha until incorporated
Add spaghetti and toss until coated
Stir in avocado until covered in sauce
Top with seaweed and sesame seeds if desired
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