Raw vegan sesame-soy noodles that are oil-free AND delicious? Made of plants? Yes, it isn't too good to be true! I absolutely LOVE a steaming hot plate of chewy, starchy noodles and tender cooked veggies -- but sometimes, you just want to bite into something raw and fresh -- especially now that summer is upon us! Or, perhaps you already need a little detox... It's okay, no one's judging!
I have been carrot-crazy lately, and also especially drawn to raw food (mainly fruit + greens), so I came up with this raw alternative for Singapore-style noodles!
This is not a traditional recipe by any means, but rather a unique way to revoke the familiar flavors (sesame, sweet soy) and aromas of a beloved dish in a raw, satisfying, light -- and DELICIOUS -- alternative. What are the benefits of live food? Unprocessed, raw food contains live enzymes, which aid digestion. They are also high in water and fiber, as well as a range of essential vitamins and nutrients. You want focus on eating a colorful, energizing diet comprised of whole, unprocessed plant foods. Feel free to sub in different veggies, or to add in steamed veggies (capsicum, broccoli and baby corn work well).
- 350 grams spiralized carrots (I use the Trader Joes brand - just $2.99 for the whole pack. You can also add in some spiralized zucchini or sweet potato noodles)
- Pickled red pepper/capsicum - chopped into pieces
- 1/2 red onion, SLICED
- 1 cup mushrooms, quartered
- 1/4 cabbage, thinly sliced
- 1 handful coriander/cilantro
- 2 cloves garlic
- 1/3 cup tahini (the Arab kind, not the unhulled raw variety)
- 1 heaped tsp chilli sambal/harissa/shatta
- 1/2 tsp general seasoning mix
- 1/4 cup soy sauce
- 3 T date or maple syrup
- 2 T water
- Salt & peppers
Mix all noodle ingredients in a bowl. To prepare the sauce:
Process all ingredients in a magic bullet or blender. Pour dressing over and mix until evenly coated. Voila! Try it and leave your thoughts in the comments below :)
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