Sweet-and-Sour Kelp Noodle Bowl
Raw kelp noodles over parsnip and sweet potato "rice" with soaked shiitake, bok choy and enoki mushrooms, dotted with a chile, ginger and tahini sauce and topped with sprouted adzuki and mung beans.
Ingredients
Bowl
- ⅝ cup adzuki beans, suitable for sprouting
- ⅝ cup mung beans, suitable for sprouting
- 2½ parsnip, peeled and coarsely chopped
- 2½ sweet potato, small, peeled and coarsely chopped
- 3¾ tablespoon shiitake mushrooms, dried, soaked 15 minutes, drained, and rinsed
- 17½ ounce kelp noodles
- 1⅞ cup bok choy, sliced
- 4⅜ ounce enoki mushrooms
- 2½ red chile, mild, seeded and finely sliced
- ⅝ cup pine nuts
Chili Sauce
- 2½ red chile, small, medium-hot, seeded and chopped
- 2½ teaspoon fresh ginger, peeled and chopped
- 2½ tablespoon coconut aminos
- 5 teaspoon agave nectar
- 2½ tablespoon sesame oil, cold-pressed extra virgin
- 2½ teaspoon tahini
- 2½ tablespoon lime juice, from about 1 1/4 limes
- 5 teaspoon rice vinegar
Method
- Start sprouting the adzuki and mung beans three days before you want to make the dish. Put the beans into a wide-neck glass jar and soak them overnight in lukewarm water, covered with cheesecloth or a similar material. In the morning, drain and rinse the beans and fill the jar with fresh water. Drain and rinse them twice a day for three days, until they sprout. Rinse and drain to use.
- To make the sauce, process all the ingredients until you have a paste. Add a little water until you have a thick pouring consistency and stir well.
- Put the parsnip into a food processor and process until you have rice-size pieces. Transfer to a mixing bowl. Do the same with the sweet potato and then lightly mix the two vegetables.
- Chop the soaked shiitake mushrooms into small pieces and mix them into the vegetable rice.
- Rinse the kelp noodles and shake to dry in a strainer. Arrange most of them in five serving bowls and top with the vegetable rice mixture.
- Arrange the bok choy and enoki mushrooms on top of the rice, then dot spoonfuls of the sauce around the dish.
- Finish with the chile slices, pine nuts, and bean sprouts. Finally, arrange the few remaining kelp noodles on top and serve.
Notes
The beans need three days to sprout. Cauliflower works in place of the parsnip for the rice, and lentil or chickpea sprouts in place of the adzuki and mung. Sprouted beans are not recommended for young children, older adults, pregnant women, or anyone with a weakened immune system.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.