Ingredients:

2 cups kelp noodles, rinsed and drained
1 small red bell pepper, julienned
1 small carrot, julienned
3 tablespoons smooth almond butter
1 teaspoon miso paste
1 tablespoon sesame oil
1/2-inch chunk fresh ginger, grated
1 clove garlic, 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 remaining ingredients until smooth. Pour sauce over noodle and vegetable mixture, and toss until sauce is evenly distributed.