For the Noodles 2 cups kelp noodles (taken out of the package and rinsed)
1 small red bell pepper, julienned (aka sliced into very thin matchsticks)
1 small carrot, julienned

For the Sauce 3 tablespoons smooth almond butter
1 teaspoon miso paste
1 tablespoon sesame oil
1/2-inch chunk of fresh ginger, grated
1 garlic clove, minced
1 tablespoon apple cider vinegar
1/2 cup water

1 small red bell pepper, julienned (aka sliced into very thin matchsticks) 1 small carrot, julienned 1 teaspoon miso paste 1 tablespoon sesame oil 1/2 -inch chunk of fresh ginger, grated 1 garlic clove, minced 1 tablespoon apple cider vinegar 1/2 cup water

Combine carrot, pepper, and kelp noodles in a bowl. Set aside.
In a blender or food processor, combine all of the sauce ingredients and blend until smooth.
Pour the sauce over the noodle and vegetable mixture, and toss until the sauce is evenly distributed.
Garnish with extra veggies or bean sprouts, and enjoy!