Szechuan Vegetables with Noodles

This was the recipe I had for June 1st Raw Test Kitchen. I made it for the Raw Utopia potluck and it was well received. Based on my husband's taste buds, I made a few modifications.

Szechuan Vegetables with Noodles

NOODLES

3-4 c. Coconut noodles

Cut coconut meat from 3-4 young coconuts into strips.

NOTE: The coconut meat should be firm meat not the gel consistency.

MARINADE

1/4 c. Chinkiang Vinegar (black rice vinegar)*

1/4 c. Raw agave nectar or honey

3 T Nama Shoyu

2 tsp. crushed red pepper, if you want it hotter add more red pepper

1 T Sea salt

VEGETABLES

1 sweet red/orange pepper, sliced

1 sweet yellow pepper, sliced

1 c. mushroom, sliced

1 c. broccoli, cut into bite-size pieces

Put vegetables in marinade overnight.

SAUCE

1 T. olive oil

1 T sesame oil

sea salt to taste

GARNISH

1 carrot, shredded

Toss noodles, vegetables and sauce together until well coated. Top with carrot.

*Please note: Not all the ingredients I use will be raw. If you are 100%, no holds barred raw, then some of the recipes I feature may not be for you. And of course if you have modifications please share.

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WEDNESDAY'S WISDOM

"Beauty. The power by which a woman charms a lover and terrifies a husband."

- Ambrose Bierce