Raw Teriyaki Noodles

This is a recipe I found in an issue of VegNews, Sept-Oct. 2008.  I do like this magazine.  I've made lots and lots of good recipes out of this magazine.  They are stored in the kitchen with the cookbooks.  This issue had some recipes I have made over and over again.  The pages are quite tattered.   This is my version of the raw teriyaki noodles.

Raw Teriyaki Noodles

3 tablespoons pumpkin seed oil
     Sesame or hemp oil will work just as well.
2 tablespoons cold pressed pomegranate juice or red wine
2 teaspoons Shoyu
2 tablespoons miso
2 tablespoons raw agave nectar
1 tablespoon fresh ginger, grated
1/4 cup hemp seeds, divided
5 zucchinis
     I used a mixture of fresh zucchini, sunburst, and crookneck squash
2 red bell peppers, seeded and minced
     I used banana peppers.  They are in the mild pepper family, but long and slender and yellow in color.

In a small bowl, whisk together the oil, juice, shoyu, miso, agave, and ginger until well-blended.  Stir in 2 tablespoons of the hemp seed.

Using a Japanese spiralizer or vegetable peeler, make fettuccine-style noodles out of the squash.  In a large bowl, add noodles and red pepper, pour on dressing, and toss gently.  Sprinkle remaining 2 tablespoons hemp seeds and serve.