Spicy Sesame Noodles…
Decadent. Rich. Creamy.
Tantalizing yumminess that delivers freshness, zip and zing in each and every bite.
Spicy Sesame Noodles… Indulging never tasted & felt this good!
Something this fabulous couldn't possibly be fabulous for you… yet it is! Indulge your tastebuds and your eyes with a gorgeous symphony of color and flavor.
Living Foods make us feel Alive!
I love to make Spicy Sesame Noodles for friends who always want the recipe 🙂 Serve it on white plates in pretty little stacks using a ring mold.
Packed with Antioxidants, Phytonutrients & Enzymes.
Make all your raw pasta dishes taste a whole lot better with perfect texture, by using my favorite tools: a spiralizer (best for squash), a coconut noodler (great for squash, cucumber & coconut) and a julienne peeler (for carrots).
Spicy Sesame Noodles are packed with Iron, Calcium and Protein
Enjoy this Living Foods rainbow of deliciousness & health!
The vegetables we use are limited only by our imaginations!
Carrots julienned using the julienne peeler.
Recipe for Spicy Sesame Noodles (2 large or 4 medium servings)
Ingredients:
Noodles
- 2 large yellow zucchini (peel for more of a pasta feel- or leave peel on for added nutrition & color) or 2 large baby thai coconuts, or mixture of both
- 1 small cucumber, peeled
- 1 carrot
- 1 red bell pepper
- 2 scallions or a handful chives
- small handful cilantro, coarsley chopped
Sauce
(This is a double recipe of sauce. Feel free to cut in in half. Not having enough sauce for your noodles if your veg are larger than norm would be very sad. Simply store leftover in the fridge for soba noodles 2 days later.
- 2/3 cup raw sesame butter (or cashew or almond butter)**
- 4 Tbs low sodium tamari
- 3 Tbs ume plum vinegar or rice wine vinegar
- 2 -4 tsp garlic chile paste or my fav chili paste + 1 finely minced clove garlic
- 1 tsp (or to taste) liquid stevia (or honey)
- lime wedges
- 1 -2 tsp sesame seeds for garnish (optional)
Method:
- Spiralize the yellow squash. A coconut noodler is easiest for the cucumber- do not use the skin or seeds. A julienne peeler is best for the carrot. Very thinly julienne cut the red bell pepper by hand.
- Add all the noodle ingredients (yellow squash thru cilantro) to a large mixing bowl. Gently combine with clean hands to incorporate.
- Combine the sauce ingredients together in a small bowl, whisking with the tines of a fork til smoothly integrated.
- Drizzle half (you can always add more later) the sauce over the noodles and toss gently to distribute. Add more to reach desired consistency if needed. Store extra in fridge for up to 2 days for use on more veggie noodles, soba noodles etc.
- Serve on white plates, to show off the colors, using a ring mold to make neat stacks.
- Spritz each stack with a lime wedge. If desired drizzle extra sauce over stacks & plate. Garnish with sesame seeds or chopped cashews or almonds depending on the butter you used (optional). Serve with chopsticks.
**This recipe does not use peanut butter or peanuts because even raw, organic peanuts are highly allergenic, susceptible to molds, salmonella and toxins such as aflatoxin, which creates congestion in the liver, is associated with liver cancer and shown to stunt growth in children. As if this were not enough reason to avoid them, peanuts are also pro-inflammatory, pesticide laden and contain anti-nutrients known as lectins. I know, it's a food we associated with fond childhood memories, however I encourage you to do your own research on peanuts.
Have you ever eaten at a Raw Vegan restaurant? Where did you go?
Do you have a Raw Vegan restaurant in your area? Which one?
Wishing you a fantastic weekend!
All Love,
Juliane
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