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.
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
© 2009-2022 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!