Scale

Sauce:
1 cup coconut cream
½ cup creamy almond butter
2 tablespoons coconut aminos
1 tablespoon honey
½ tablespoon fresh lime juice (about ½ lime)
1 garlic clove (chopped)
¼– inch piece ginger (chopped)
¼ teaspoon ground turmeric
Pinch of red pepper flakes
Noodle Bowls (Per Serving:)
2 bunches bean thread (cellophane noodles)
Toppings: shredded green and red cabbage (shredded carrots, sliced snow peas, thinly sliced green papaya, herbs such as basil, cilantro, and mint)
Sauce
All toppings and sauce portioned as desired.

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Make the sauce by placing all ingredients in a blender and pulsing until smooth. Set aside. (I do this first to let the flavors meld a bit, but feel free to prepare your noodles first if you like.)
“Cook” the noodles by placing them in a large mixing bowl, and covering with hot water. I let mine sit for about 5 minutes to get a cooked, but still a little bit chewy consistency. Drain.
Assemble the bowls. Start with a small pool of sauce at the bottom of each bowl and top with noodles and chopped vegetables and herbs. Drizzle a bit more sauce over the top if desired, or mix so that everything is coated. Enjoy!