Oodles of Spicy Noodles

I made this easy, yummy raw ‘pasta’ dish the other night and wanted to share it with you.

When I prepared this, I was using my imagination and listening to what my body wanted to eat.  I encourage you to do the same.  Go with the flow.  Let your body guide you on this one.

The amounts listed here are approximately what I used.  I did not manage to eat it all as it was very filling.  I had enough leftover for lunch the next day.  I would consider making more than you can eat for this reason.  It is very portable for your lunch.

Oodles of Noodles

Oodles of Noodles

Ingredients:
pea tenders
2 or 3 carrots
1/2 cauliflower
3 celery
handful of arame, soaked
1 package wakame noodles or kelp noodles (I used a brand called Oodles)
2 Tablespoons tahini
1/4 teaspoon cayenne,  or more to taste (you may want to start with 1/8 teaspoon, taste it and add more if you wish)
1/2 lemon, freshly squeezed
pinch of sea salt
water, as needed
minced celery leaves or parsley

Procedure:

  • On a dinner plate, place the pea tenders as a base.
  • Using your ‘potato’ peeler, make thin strips of carrots, enough to make another layer.
  • Using a sharp knife, cut the celery thinly on the diagonal and make yet another layer.
  • Cut the cauliflower in bite size pieces and place around the edge of the plate.
  • Mix tahini, cayenne, lemon juice, sea salt and enough water to make a paste that is not too thick and not too runny.  If you make it too runny, add a little tahini at a time, until you get the right consistency.  Taste and adjust the salt or cayenne…that really means that you can only add more, not take away!  If it is too salty or too spicy, add more tahini, lemon and water.  You will have too much sauce but that’s ok because you can use it the next day for a different dish!
  • In a separate bowl, mix the sauce, the softened arame and the noodles together.  Place on the plate and garnish with minced celery leaves or parsley.
  • Devour!

Variations:
-Use vegetable noodles, such as zucchini, if you don’t have the wakame or kelp noodles.
-Use sunflower sprouts, cress or arugula instead of the pea tenders
-Try other combinations of vegetables…how about spinach, red cabbage, yellow pepper and cauliflower or red leaf lettuce, yams, daikon radish and parsley.  There are many more combinations of course.  Choose what you love!
-Instead of tahini, use almond butter and replace the cayenne with chinese 5-spice and finely grated ginger

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Oodles of Spicy Noodles
Author: 
Recipe type: Main Dish
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • pea tenders
  • 2 or 3 carrots
  • ½ cauliflower
  • 3 celery
  • handful of arame, soaked
  • 1 package wakame noodles or kelp noodles (I used a brand called Oodles)
  • 2 Tablespoons tahini
  • ¼ teaspoon cayenne,  or more to taste (you may want to start with ⅛ teaspoon, taste it and add more if you wish)
  • ½ lemon, freshly squeezed
  • pinch of sea salt
  • water, as needed
  • minced celery leaves or parsley
Instructions
  1. On a dinner plate, place the pea tenders as a base.
  2. Using your 'potato' peeler, make thin strips of carrots, enough to make another layer.
  3. Using a sharp knife, cut the celery thinly on the diagonal and make yet another layer.
  4. Cut the cauliflower in bite size pieces and place around the edge of the plate.
  5. Mix tahini, cayenne, lemon juice, sea salt and enough water to make a paste that is not too thick and not too runny.  If you make it too runny, add a little tahini at a time, until you get the right consistency.  Taste and adjust the salt or cayenne...that really means that you can only add more, not take away!  If it is too salty or too spicy, add more tahini, lemon and water.  You will have too much sauce but that's ok because you can use it the next day for a different dish!
  6. In a separate bowl, mix the sauce, the softened arame and the noodles together.  Place on the plate and garnish with minced celery leaves or parsley.
  7. Devour!

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