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    You are in: Home / Recipes / Szechuan Noodles (Raw Vegan) Recipe
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    Szechuan Noodles (Raw Vegan)

    Szechuan Noodles (Raw Vegan). Photo by Sweet Tortellini

    1/1 Photo of Szechuan Noodles (Raw Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Sweet Tortellini's Note:

    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!

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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!
    3. 3
      If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).

    Browse Our Top Vegan Recipes

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    Nutritional Facts for Szechuan Noodles (Raw Vegan)

    Serving Size: 1 (178 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 663.8
    Calories from Fat 257
    Total Fat 28.5 g
    Saturated Fat 5.1 g
    Cholesterol 63.8 mg
    Sodium 1475.2 mg
    Total Carbohydrate 82.5 g
    Dietary Fiber 7.0 g
    Sugars 16.6 g
    Protein 23.2 g

    The following items or measurements are not included:

    sherry wine vinegar

    hot chili oil

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