Szechuan Noodles Raw Vegan Recipes
SZECHUAN NOODLES (RAW VEGAN)
This incredible recipe was nabbed from the Barefoot Contessa and modified by myself to make it truly raw vegan. There are a lot of ingredients, but the outcome is spectacular!
Provided by Sweet Tortellini
Categories Vegan
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth.
- Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
- If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).
Nutrition Facts : Calories 663.8, Fat 28.6, SaturatedFat 5.2, Cholesterol 63.8, Sodium 1475.2, Carbohydrate 82.6, Fiber 7, Sugar 16.7, Protein 23.3
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