Ingredients
Roasted sesame seeds
1/3 cup diced green onions
1/2 cup cooked edamame, shelled
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin
1/2 red bell pepper, sliced thin
9 ounces buckwheat noodles, cooked*
2 to 3 carrots, peeled and cut in half crosswise
1 large zucchini, unpeeled and sliced lengthwise and in half
1 teaspoon honey
2 tablespoons almond butter
2 to 3 tablespoons low sodium soy sauce
3 tablespoons sesame oil
2 tablespoons brown rice vinegar
Step by step
Using a small bowl, whisk together the vinegar, sesame oil, soy sauce, almond butter and honey. Taste and adjust any ingredients according to your taste. Set aside.
Using your KitchenAid® 9-Cup Food Processor with ExactSlice™ System, insert the julienne disc and place your zucchini, one piece at a time (as shown in the photo above) into the largest opening of the wide mouth feed tube, cut side down. Turn on food processor on LOW and press the zucchini down into the feed tube. Repeat until all of your zucchini pieces are julienned. Remove shredded zucchini and repeat with the carrots.
Using a large mixing bowl, mix together the shredded zucchini, carrots, cooked buckwheat noodles, bell peppers, edamame and green onions. Pour the sauce over the top and mix together until the noodles and vegetables are nicely coated with the sauce. Sprinkle with roasted sesame seeds and serve.