A deliciously different salad.
|1⁄2 lb||udon noodles|
|1 T||red wine vinegar|
|1 T||ginger (fresh, grated)|
|2 T||almond butter (plain, unsalted)|
|2 clv||garlic (minced)|
|1⁄2 t||chili powder|
|1⁄4 c||canola oil|
|1 c||green beans (frozen, thawed and drained)|
Break udon in half and cook in boiling water until just tender, according to package directions, making sure not to overcook. Drain and cool under cold running water. In a food processor or blender, combine almonds, vinegar, ginger, tamari, almond butter, garlic, chili powder, and canola oil. Pulse until smooth.
Combine the udon noodles and green beans in a large bowl. Toss with the almond ginger dressing to coat.