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!
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INGREDIENTS
Nutrition- 6
- 1⁄4
- 1⁄2
- 1⁄2cup smooth peanut butter
- 1⁄2
- 1⁄4cup dry sherry
- 1⁄4
- 1⁄4
- 1⁄2teaspoon hot chili oil
- 2tablespoons dark sesame oil
- 1⁄2teaspoon fresh ground black pepper
- 1⁄8teaspoon ground cayenne pepper
- 1lb kelp noodles
- 1
- 1
- 4
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DIRECTIONS
- 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! =).
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