#vegetable noodle

[ramen-tokyo]

そらのいろ（Soranoiro）銀座本店「キノコベジソバ」

✔️Store name / Menu

✔️Topping : マキシマムこいたまご

✔️Nearest : 新富町駅 / 銀座一丁目駅

[rawrightnow-blog]

Raw Spicy Coconut Noodles

I'm not sure what she means by "ground chili pepper". In my cooking vocabulary, there are chile peppers, which come in a variety of levels of spiciness and are available both fresh and dried, and there's chili powder, which is a blend of ground chiles and spices. My best guess for "ground chili pepper" is cayenne. (Here endeth the detail-freak digression for the evening. *grin*)

On a more serious note, you may wish to avoid papaya if you're concerned about GMOs and contamination.

From a post on Raw Freedom Community.

Spicy Peanut Coconut Noodle By Sarma Melngailis Posted on GreenChefs here [RRN note: link seems to be broken/domain has been nabbed by a squatter] Peanuts are technically a legume, although you wouldn't necessarily think so considering someone misleadingly named them "peanuts." Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don't feel comfortable eating peanuts, try this with cashews. "One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles -- although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles." Serves 4 For the spiced peanuts: 1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more 1/4 cup raw honey 2 teaspoons ground chili pepper 1/2 teaspoon sea salt Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy. For the peanut sauce: 1/2 cup coconut meat 1 cup coconut water 2 cups peanuts, soaked 4 hours or more 1/4 cup nama shoyu 1 cup chopped ginger 1/2 cup galangal 3/4 cup raw almond butter 2 small red chili peppers, seeds optional 1/2 to 1 cup filtered water 3 tablespoons maple syrup 1/2 cup lime juice In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again. For serving: 2 cups coconut noodles, from about 4 coconuts 1 cup julienned jicama 1 cup julienned green papaya (or green mango) 1 cup julienned bok choy 1 cup julienned French radishes 2 green onions, white and 1 inch green, thinly sliced on a bias 1 large handful cilantro 1 small handful Thai basil 1 tablespoon finely minced red chili pepper Coarse sea salt 2 tablespoons sesame oil 2 tablespoons nama shoyu 2 limes, cut in half In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating).

[rawrightnow-blog]

Zucchini Noodles with Avocado Dressing

From Healthy Green Kitchen.

But back to this dressing, this raw vegan dressing made with avocado, the first recipe I made from the book. It’s very summery and is meant to be made with garlic scapes, but garlic can easily be substituted. Leslie recommends it over salads, grains and pasta, but here I’ve used it over zucchini noodles.

It’s kind of amazing, but when you use a vegetable spiralizer tool, you can turn one large zucchini into a whole plate of strands that bear a striking resemblance to pasta! When topped with some of the avocado dressing, this makes an incredibly healthy and flavorful appetizer, snack or light meal.

If you don’t have a spiralizer, you can prepare the zucchini using the julienne blade of a mandoline (be careful!) or you can use a vegetable peeler to make thin strips (a spiralizer really makes it very easy, though…it’s an inexpensive tool I use all the time so I highly recommend you purchase one).

Avocado Dressing with Garlic Scapes (or Garlic)

Excerpted with permission by New Harbinger Publications from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier Makes about 1 1/3 cups; more than enough to use over zucchini pasta for 2 people

Ingredients:

*2/3 cup water *1/4 cup freshly squeezed lemon juice *1/4 cup extra virgin olive oil *1/2 cup mashed avocado (I used 1 whole avocado) *3/4 cup fresh basil leaves (I used a mixture of basil and cilantro) *4 garlic scapes (or garlic cloves; if using regular garlic, I recommend starting with 2 cloves and adding more to taste) *3/4 teaspoon sea salt

Directions:

1. Put all of the ingredients in a blender (or food processor) and process until smooth and creamy. Taste and adjust the seasonings, if desired.

2. To serve over zucchini pasta, spoon a few tablespoons over spiralized zucchini and mix well. Add more dressing and fresh ground pepper to taste.

[rawrightnow-blog]

Raw Sesame Noodles

From Gone Raw.

This recipe is adapted from a cooked version of Sesame Noodles that I used to enjoy frequently. I used to serve as a chilled dish in the summer but this version can be dehydrated to warm it up for the wintertime too. Its pretty quick to whip together for a quick dinner, just my style :-)

Ingredients: 

½ cup tahini/sesame paste .125 cup shoyu/tamari .33 cup water 2 tablespoon fresh ginger or 3/4 TBSP powered, pressed or minced 1 clove garlic 2 tablespoon ume vinegar or apple cider vinegar 1 tablespoon olive oil 2 teaspoon agave nectar or honey ½ teaspoon red pepper flakes or pinch of cayenne powder, (optional) 4 scallions, sliced thin 1 teaspoon sesame seeds 1 winter squash or zucchini (for noodles)

Preparation: 

Make noodles with the winter squash, zucchini or other hard vegetable using a saladacco or spirooli. Mix the rest of the ingredients in a bowl except the sesame seeds and a few of the scallion slices. Mix noodles with the sauce. Place on a serving plate and garnish with sesame seeds and the scallion slices that you set aside. Eat right away or dehydrate 30-60 minutes (enough to warm it up).

[rawrightnow-blog]

Spinach-Basil Pesto

Continuing with the noodles from Sweetly Raw.

Spinach Basil Pesto

Packed with spinach and much lower in fat than most pestos, this is great over zucchini/kelp noodles, salad, crackers, or veggie sticks.

2 1/2 cups packed spinach 3/4 cup fresh basil leaves 1/3 cup sun dried tomatoes, chopped 3 Tablespoons hemp seeds 3 Tablespoons lemon juice 2-3 Tablespoons water 3 Tablespoons olive oil 1 Tablespoon nutritional yeast 1 large clove garlic 1/2 teaspoon Himalayan salt

In a food processor, blend all ingredients into a paste. Taste, adjust salt.