Rating5/5 (from 1 ratings)5
1 bag Kelp noodles, soak overnight
1 tablespoon olive oil
2 clove garlic, minced
1 tablespoon agave nectar
1 teaspoon Himalayan salt
2 tablespoon Nama Shoyu
1 teaspoon paprika
1 teaspoon white pepper
½ teaspoon chili flakes
1 teaspoon saffron
2 tablespoons mild curry
2 teaspoons carrot juice
10 snap peas, sliced diagonally into small pieces br>1 carrot, julienne
1 cup mung bean sprouts
2 tablespoon green onions
1 cup cilantro, chopped
5 Shitake mushrooms, sliced
1 tablespoon shallots, sliced thinly
½ cup pineapple, chopped
½ cup red bell pepper, julienne
Combined olive oil, garlic, agave, salt, Nama Shoyu, paprika, white pepper, chili flakes and saffron in a bowl. Mix well with a spoon. Add curry then mix well.
Mix all the rest of the ingredients in a bowl. Add the carrot juice. Mix in the marinade and massage the veggies. Place the veggies in a teflex sheet and dehydrate for 20 mins at 105 degrees just to soften the veggies a bit.
Place drained noodles in a bowl. Take the veggies out of the dehydrator and mix it in the noodles. Mix until well incorporated.
Garnish with chopped green onions and cilantro. Serve with a slice of lemon. Squeeze a little lemon on the noodles and enjoy!
Cheflandria's ThoughtsBy Cheflandria
This came out delicious. One of my favorite dishes…I know I have lots of them! My hunny loved it…:-)
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