Cold Almond Curried Noodles

• 2 bundles of King Soba ramen noodles (there are three bundles in a package; I used the pumpkin/ginger/rice)
• 1 medium sized cucumber
• 1/4 cup almond butter
• 2 tablespoons wheat free tamari sauce
• 1 tablespoon balsamic vinegar
• 2 tablespoons sesame oil
• 2 teaspoons curry powder
• 1 tablespoon dill
• pinch of sea salt

1. In a medium saucepan prepare the noodles as directed on the package.
2. I let 2 cups of water come to a rolling boil, then slowly let the noodles sink in and brought the heat down to medium to cook for 5 minutes. Easy!
3. Meanwhile, blend the sauce ingredients together in a blender until smooth. I used crunchy almond butter so I'd be left with some crunchy bits, but you can use creamy and keep it very smooth if you prefer. Add more liquid (balsamic, oil, tamari or even water) as necessary until it's as thick or thin as you like.
4. When the noodles are done, remove from heat and drain, rinsing with cold water.
5. Toss noodles with sauce.
6. Slice cucumbers. Add the cucumbers to noodles and sauce, mixing until just combined. I like to add fresh greens as well.

bundles, cucumber, almond butter, tamari sauce, balsamic vinegar, sesame oil, curry powder, dill, salt

Taken from www.epicurious.com/recipes/member/views/cold-almond-curried-noodles-52441681 (may not work)