ASIA NOODLES (vegan, glutenfree & taste explosion)

Umami means that all flavors are united: sweet, sour, salty, bitter, spicy & greasy

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FOR 2 LARGE PORTIONS

  • 250g noodles (uncooked) of your choice
    (rice noodles, glass noodles, lenses-rice or spelt spaghetti)
  • 1 tsp native coconut oil
  • 1/2-1 organic broccoli
  • 1-2 organic carrot
  • 1-2 onion
  • Spices: Curry, Cumin, Cayenne, …

WHO LIKES

  • about 100g coconut milk for a sauce
  • fresh coriander, otherwise chervil or parsley
  • 2 bananas in slices
  • soaked cranberries, goji berries, or similar
  • 1 small chili pepper
  • 1-2 cloves of fresh garlic

FOR TOPPING / FINISHING

  • 5 cm ginger (raw, finely diced)
  • organic soy sauce
  • roasted sesame

IF YOU LIKE

  • peanut puree (organic)
  • date syrup (organic)
  • roasted sesame oil
  • Spicy peanuts / cashews (homemade)
  • fresh sprouted bamboo / soy / fenugreek sprouts

INSTRUCTION

  1. Bring water to boil, add pasta and cook
    (I don’t use salt water, the soy sauce is salty enough)
  2. meanwhile chop the vegetables
  3. saute the biggest stuff first (in the coconut oil): broccoli, carrot strips, onion,..
    (I always leave the ginger raw, because of the enzymes and healing power)
  4. Put the noodles in the pan and deglaze everything with soy sauce
  5. add some water or alternatively (for the creamy taste) a little coconut milk
  6. as desired: add spices like curry, cinnamon & co as well as banana slices
  7. stir once and garnish with fresh sprouts, sesame seeds, date syrup & peanut paste (creme) if you like 🙂

~ PREPARE WITH LOVE & EAT WITH GRATITUDE ❤ ~

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