Szechuan Noodles Raw Vegan Recipes

SZECHUAN NOODLES

Szechuan Noodles image

Make and share this Szechuan Noodles recipe from Food.com.

Provided by Sharon123

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
5 scallions, sliced diagonally (white and green parts)

Steps:

Place the garlic and ginger in a food processor fitted with a steel blade.
Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
Add the red and yellow bell peppers and scallions; toss well.
Serve warm or at room temperature.
The remaining sauce may be added, as needed, to moisten the pasta.
Enjoy!

SZECHUAN NOODLES (RAW VEGAN)

Szechuan Noodles (Raw Vegan) image

This incredible recipe was nabbed from the Barefoot Contessa and modified by myself to make it truly raw vegan. There are a lot of ingredients, but the outcome is spectacular!

Provided by Sweet Tortellini

Categories Vegan

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce or 1/2 cup Braggs liquid aminos
1/4 cup dry sherry
1/4 cup sherry wine vinegar or 1/4 cup rice vinegar
1/4 cup honey or 1/4 cup agave nectar
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb kelp noodles
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Steps:

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth.
Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).

Nutrition Facts : Calories 663.8, Fat 28.6, SaturatedFat 5.2, Cholesterol 63.8, Sodium 1475.2, Carbohydrate 82.6, Fiber 7, Sugar 16.7, Protein 23.3

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