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Raw Vegan Gourmet Pan Asian Noodles - Part 2

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Ingredients
  Zucchini 1 Large
  Radish 1 Large
  Soy sauce 1 Teaspoon
  Olive oil 3 Teaspoon
  Coconut 3⁄4 Medium
  Coconut water 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Shiitake mushrooms 4 Medium
  Vinegar 4 Teaspoon
  Sea weed 4 Medium, sheets
  Coconut butter 1 Teaspoon
  Galangal 1 Small
  Garlic powder 1 Teaspoon
  Thyme 1 1⁄2 Tablespoon
  Grapefruit 1 Medium
  Smoked paprika 2 Teaspoon, powdered
  Sprouted lentil 5 Tablespoon
  Salt 1⁄2 Teaspoon
  Paprika 2 Teaspoon
  Red onion 2 Tablespoon, chopped
Directions

To get things ready:

For noodles : Grate radish and Zucchini with a noodle shaper.
1. Keep radish and Zucchini noodles in a large bowl.
2. Pour in soy sauce and mix well.
3. Pour olive oil over noodles.
4. Keep for few minutes to marinate.

MAKING
5. For Sauce - In a blending jar add coconut water, coconut and drinking water. Blend to puree.
6. Take out half puree from the jar and keep it for garnishing.
7. In the coconut puree, add in the shiitake mushrooms, vinegar, sea weed sheets, coconut butter, galangal, garlic powder, thyme, grapefruit juice and rind of ΒΌ grapefruit and smoked paprika. Blend for some time.
8. Add the sprouted lentil to the blending jar and blend for a few minutes.
9. Pour in the cider vinegar and sprinkle with some salt and paprika, blend again. Sauce is ready.
10. Pour the sauce over Zucchini and Radish noodles.

SERVING
11. Garnish noodles with, chopped onion and drizzle with some coconut puree.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Taste: 
Savory
Method: 
Mixing
Restriction: 
Vegetarian, Raw, Low Cholesterol
Ingredient: 
Zucchini
Interest: 
Healthy
Preparation Time: 
40 Minutes

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