Recipe: Teriyaki Noodles

Super simple raw vegan recipe I found in “Ani’s Raw Food Essentials” by Ani Phyo. Not too many ingredients, most (if not all) you can find at your supermarket. The agave syrup you can sometimes find in the health foods section of Coles or Woolworths, otherwise try a healthfood shop. The original recipe calls for the use of either tamari (which I used, otherwise known as Nama Shoyu), which you should also be able to find in supermarkets. You can use Bragg Liquid Aminos, instead, but you will need to visit a healthfood shop for that.

This recipe makes enough for about 3 people. To make the noodles, you will need a spiralizer. I use the Chef Avenue 3-in-1 turning slicer. I have seen it sold in PAWS, and various organics stores, and it usually sells for under $40.

What you will need:

4 cups spiralized zucchini noodles (4 to 5 zucchini) 

For the sauce:

3 tbsp olive oil

2 tbsp tamari

3 tbsp agave syrup

1 tbsp apple cider vinegar

1 tbsp grated fresh ginger

1 tsp minced garlic (optional)

Method:

Whisk together all the sauce ingredients and toss with the noodles in a large bowl. Serve.

Leftovers will keep in the fridge for up to 2 days.