July 30, 2011

Raw Teriyaki Noodles

I have posted these before, but it's been awhile.  Made this with the first zucchini of the year.  I'm always amazed at the taste and texture of the fresh picked vegetables each year.  The zucchini is juicy and buttery. We came in from the garden late and we were hungry.  This dish took me all of fifteen minutes to prepare.

Raw Teriyaki Noodles

3 TB Cold pressed vegetable oil, (pumpkin seed, avocado, hemp, extra virgin olive oil)
2 TB White wine
2 tsp Tamari
2 TB Miso
2 TB Raw agave
1 TB Fresh ginger, grated
1/4 cup Sesame seeds
3 - 5  Medium zucchini (about 5 - 6 cups zucchini) Depends on what you call a "medium" zucchini
2 Red Bell Peppers seeded and small diced

In a small bowl whisk together, the oil, wine, tamari, miso, agave, and ginger until well-blended.  Stir in 2 tablespoons of Sesame seeds.

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

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