Recipe Directions

1- Mix the miso, coconut noodles, and ume plum vinegar so the noodles are just slightly coated and set in the refrigerator. 2-Mix all the veggies and nuts with the marinade which you can prepare in the bottom of a bowl. 3-Dehydrate veggies at 110 degrees in marinade for 3 hours or so, until lettuce wilts and shitakes obtain a cooked texture. 4-Mix it up and enjoy!

Elizabethh's Thoughts

By elizabethh

I was watching an episode of Seinfeld called “The Chinese Restaurant”, and experienced a big craving for some kind of greasy Chinese food, like my favorite udon noodles. With this in mind, I went into my kitchen to open up a young coconut to drink, and found the meat, which I had planned to blend with the water, to be very firm. That’s when the gears started turning and I came up with this, which turned out delightfully similar to the oily Chinese variety, for those moments when you’re all, “I’VE GOTTA HAVE ME SOME LO MEIN!!!” Now to the recipe.

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This was SOOO good- felt like I was eating chinese food leftovers!

I left out the tomatoes and lettuce and added thinly sliced celery & green onions to my veggies and then added a little bit of fresh ginger and garlic to the marinade. I didn't stick my in the dehydrator and it was was refreshing on this hot summer day. Fall or winter, I'd probably warm it up.

Thanks for a great recipe!

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Coconut noodles? How cool is that!?!

This site is amazing.

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That dish looks incredibly beautiful!

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you can always edit your recipe...

sounds inviting

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correction: that is THREE QUARTERS of a teaspoon of mellow miso

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