Raw Vegan Gourmet Pan Asian Noodles - Part 1

liverawkstar's picture

Aug. 07, 2012

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)
Shitake mushrooms 4 Medium
Vinegar 4 Teaspoon
Seaweed 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

GETTING READY

1. For noodles - Grate radish and Zucchini with a noodle shaper.

2. Keep radish and Zucchini noodles in a large bowl.

3. Pour in soy sauce and mix well.

4. Pour olive oil over noodles. 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 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 sprouted lentils to the blending jar and blend for a few minutes.

9. Pour in cider vinegar, sprinkle some salt and paprika, and 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
Servings: 4

Nutrition Facts

Serving size

Calories 416Calories from Fat 259

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 23 g115%

Trans Fat 0 g

Cholesterol

Sodium 378 mg15.75%

Total Carbohydrates 36 g12%

Dietary Fiber 11 g44%

Sugars 8 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet