1 medium sweet potato
1 small broccoli floret
1 broccoli stalk
2 spring onions
Handful of cherry tomatoes
2 Savoy cabbage leaves (or any other leafy green you would like)
Small handful of mung beans (sprouted)
3 tablespoons cold pressed olive oil (or any other cold pressed oil)
2 teaspoons soya sauce (not a raw ingredient)
Salt and pepper (if desired)
1/4 teaspoon garlic powder or 1/2 garlic clove
Pinch of Chinese 5 spice
1. To make the noodles, I used my zester to noodle up a sweet potato. A spiraliser would also work. A grater on a food processor would work but would not give as thin noodles. Put to one side when done.
2. Chop up the vegetables small. I cut the broccoli stalk into discs to resemble water chestnuts. I’ve been looking for a use for broccoli stalks for a long time.
3. Add salt and pepper if desired.
4. Mix olive oil thoroughly with the soya sauce, garlic (mince the garlic if using a garlic clove) and Chinese 5 spice. I put mine in a tub with a lid and shook them together.
5. Pour the sauce over the vegetables and stir with a fork to get all the ingredients mixed together.
Delicious vegetable chow mein, which is super easy to make.
This has a lovely combination of the soft noodles and the crunchy vegetables.
The soya sauce is not raw. This dish requires a very small amount of it.
Use any vegetables you want to, add nuts, seeds or anything else you want to. I added a sprinkle of hemp seeds.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!