Raw Vegan Gourmet Pan Asian Noodles - Part 2

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Aug. 07, 2012


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


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.


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 ¼ 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.


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

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 1717Calories from Fat 1041

 % Daily Value*

Total Fat 124 g190.8%

Saturated Fat 95 g475%

Trans Fat 0 g


Sodium 1673 mg69.71%

Total Carbohydrates 158 g52.7%

Dietary Fiber 46 g184%

Sugars 34 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet