Lavender J, recipe please!

[razzleberry]

Your asian noodles look delicious! Would you mind sharing the recipe with us all?!

razzle x

[lavendarJ]

Sorry it took so long to respond.. checkin' in kind of late tonight.

I don't usually prepare big batches of anything since I'm usually just fixing things for myself. This is what I do:

1 med or large zuchinni (can also use the yellow squash)
about 1/2 of a small bunch of green onions, chopped
some shredded carrots
cayenne pepper
braggs liquid amino acids

I used the salad gadget to turn the zuchinni squash into "noodles" and then add the chopped green onions and carrots. Then I add a few (2 or 3) shakes of braggs amino (braggs amino acids is powerful, use sparingly and you can always add another shake later), a heavy sprinkling of crushed red pepper, and a shake or two of olive oil. I just gently stir everything together. If the veggies are already room temperature then you can just let the flavors sit for a while (1/2 hour or even less), but if they are cold from the fridge, I would put them in the dehydrator for about 15 to 30 minutes. They warm up in the dehydrator and really taste like noodles. This helps me when I crave chinese stirfiry dishes.

[Crisyn]

This is a nice simple recipe, thanks for posting it!

[spicyfull]

Thanks for Sharing Lavendar............And thanks for asking Razzleberry......

[lavendarJ]

No problem! I forgot that braggs is technically not raw - someone just reminded me. I guess technically you could use the namu shoyu (not sure if I spelled it right). I can live with a few shakes of braggs though and then after the bottle is finished I will switch over. I just figured it was okay because Alissa has it listed in several of her recipees.

[carolg]

Thanks too for recipe. I use salt in place of Braggs or can use raw miso if you can find it. Usually it's salt here. I'm a big fan of simple recipes and this is surely one of those.
carolg

[Mishka]

Sounds great!
I love asian food! I saw a similar recipe that had the above, but added sliced young coconut meat, and cabbage too.
So many textures to play with...here I go again playing with my food! hee hee