Friday, October 7, 2011

Raw Mixed Noodle Teriyaki

This simple light sauce, which also makes a great dressing or dip for veggies, was inspired by Ani Phyo. 

I like playing around with traditional Asian recipes - and this is the result!

My way is to combine noodles of different colours and textures with a sweet Teriyaki sauce and serve alongside Garlicky Green Beans (see post April 24, 2011) and diced juicy canteloupe for a complete meal! 

Raw Mixed Noodle Teriyaki  Serves 4
2 Tbsp extra-virgin olive oil
1 Tbsp raw Tahini (or 1 Tbsp Almond butter)
2 Tbsp gluten-free Tamari
3 Tbsp agave
1 Tbsp apple cider vinegar
1 Tbsp grated fresh ginger
1 tsp minced garlic

1 cup finely shredded Red Cabbage
3 cups of noodles (use any combination of root veggies like zucchini, carrots, daikon, etc)
  • Whisk together the sauce ingredients in a bowl (or mix the sauce in a blender)
  • If you want a thicker sauce, simply increase the tahini (or Almond butter) 
  • Shred cabbage and put in the bowl containing the sauce
  • Make noodles with a Spirooli, Spiralizer, or veggie peeler
  • Add noodles to the bowl with the cabbage and sauce
  • Mix all together until thoroughly coated
  • For added nutrition, sprinkle some sesame seeds or sprouted lentils over top
  • Noodles and sauce mixture will keep 1-2 days in the fridge

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