Rating5/5 (from 2 ratings)5
1 tablespoon white miso
1 clove garlic, chopped
1 inch piece ginger, diced small
1 lime, juiced
1 tablespoon raw honey
3 tablespoon Nama shoyu
1½ tablespoon seasame oil
1½ tablespoon olive oil
2 roma tomatoes, diced small
1 tablespoon dulce flakes
¼ head red or white cabbage, shredded thinly
4 ounce bean sprouts
½ cucumber, juliened
½ carrot, shredded thinly
5 leaves of bok choy, shredded thinly
1 bag kelp noodles (translucent), rinsed and drained
Marinade: taken and twisted from the Asian dressing by Natalia Rose
Mix well the first 10 ingredients in small bowl (from the Miso to the dulse flakes)
In large ziplock add all other ingredients (from cabbage to kelp noodles)
Pour marinade over veges/noodles – massage to coat evenly
Allow to soak at least 4 hours until noodles soft – I marinated in fridge overnight, because I like them really soft.
Serve on colorful platter drained or (because I love big,bold flavors) in all of it’s juices. Wonderful cold, room temp or warmed in dehydrator 30-60 min. I warmed in dehydrator a little too long – 2 hours what can i say i fell asleep. But by that time i had a wonderful sticky/glossy more intensly flavorful and authentic lo mane.
Ayisha333's ThoughtsBy ayisha333
I have been transitioning to raw for the last 4-5 weeks, mainly for health/weight reasons but since I have found this website – now for wonderful taste reasons – thank you all so much for the inspiration and variety, I feel truly blessed. I made this last night and can I say kelp noodles are truly a Godly gift. I almost could not tell the difference between them (after soaking) and ramen noodles. (Must soak otherwise hard and crunchy.) I found them at my local Asian supermarket in the cold section; made by Sea Tangle – you can also find them on line. Translucent=raw – green=cooked.
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