This is another one of those recipes that I’ve been planning in my head for ages, without ever getting round to trying it. Well, last Friday night I made this for dinner, and kicked myself for having waiting so long to try it out – it’s gorgeous!
This was my first time trying kelp noodles, so I wasn’t sure what to expect. Turns out they have a lovely crunchy texture and no flavour of their own, so they soak up the flavours of the foods you serve them with. And with such an intense sauce as this one is, that worked out pretty well, I thought.
If you’re in a rush or don’t have a dehydrator, you don’t need to dehydrate the ‘stir fry’ part of this recipe; just marinade the veg and use it uncooked. But I think the flavours really do benefit from the dehydration part, so it’s worth spending a little extra time on.
And if you can’t get hold of kelp noodles, or you find them too pricey, or don’t like them, you could instead spiralise some courgette, or carrot, or a bit of both.
Anyhoo, on with the recipe.
Serves 2 (generous portions)
For the stir-fry:
- A small handful of mange tout
- A small red onion, halved then sliced
- 2 medium-sized mushrooms, quartered
- 4 baby corn cobs, sliced into discs
- 1/2 a red pepper, sliced
- 1/2 a green pepper, sliced
- Generous handful of sliced/shredded kale (or pak choi or cabbage/greens, if you prefer)
- 1 clove garlic, crushed
- 1/4 tsp pink Himalayan crystal salt
- 2 tbsp peas (frozen will do)
- 2 tbsp cashews (not the roasted type though!)
- 3 tbsp olive oil or hemp oil
- 1 tsp sesame seeds
Place all the ingredients together into a large mixing bowl. Massage the oil, garlic and salt into the vegetables, gently, paying particular attention to the mushroom pieces (you want these to be nicely coated in oil). Leave to marinade for an hour, then spread everything over a non-stick sheet on a dehydrator tray, and pop this into the dehydrator at 110°F for 1-2 hours until the vegetables have softened. While you’re waiting for them to dehydrate, make the sauce…
For the sauce:
- 2 tsp baobab
- Grated rind and juice of 1 lime
- 1 tsp shredded kaffir lime leaves
- 1 tbsp raw honey or maple syrup or agave (whichever you prefer)
- 1 tsp apple cider vinegar
- 1 lemongrass stem, tough outer layers removed and inside tender layers chopped
- 1tbsp water
- 1/2 a red chilli, deseeded and chopped
- 1 tsp grated fresh root ginger
- 1 tsp tamari
- 2 tbsp chopped fresh coriander leaves (cilantro)
Place everything except the fresh coriander leaves into your blender. Blend until the herbs and spices are finely chopped, and everything’s well mixed together. Add the fresh coriander leaves, blend again for a couple of seconds, then set aside.
For the noodles:
- A 340g pack of kelp noodles, or spiralised courgette/carrot
- Two large handfuls of fresh beansprouts
Rinse the noodles in cold water and drain well. Divide them between two plates (or bowls if you prefer), then arrange a handful of fresh beansprouts over each plate.
Divide the dehydrated vegetables between the two plates of noodles and beansprouts. Drizzle the sauce generously over the veg and noodles. Garnish with a sprig of fresh coriander and you’re ready to eat.
This is such a simple dish to make, and the ingredients are pretty much staple for any raw foodist so you shouldn’t find yourself having to buy lots of stuff you wouldn’t normally keep in your kitchen (except the baobab, perhaps). The marinading and dehydrating do make this a slightly time consuming dish to make, but I promise you it’s worth the wait for these amazing flavours. It’s also a very versatile recipe; the sauce can be made on its own for use as a salad dressing, and the stir-fry part can be made on its own and served with raw falafel or onion bhajis or parsnip rice (or anything you like!)
Hope you all enjoy making and eating this as much as I did – I love it!