First of all, I want to say that this recipe is very flexible, so you don’t need all of these ingredients if it feels a bit overwhelming. The main components are the carrot noodles and a delicious peanut butter sauce. Be creative with the roasted veggies and the toppings, check your fridge and what’s in season and start from there.
RECIPE & INGREDIENTS (2 portions)
- 4 Carrots
- 1/3 cucumber
- 4 pieces of broccoli
- 6 Brussels sprouts, cut in half
- 2 slices of red cabbage
- Balsamic vinegar
- 2 handfuls of shitake mushroom
- 2-3 handfuls of shrimps
- 10 large kale leaves
- A handful of sprouts
- Fresh coriander
- Fresh mint
- 50 mL of peanut butter
- Juice from 1-2 limes
- Half a tablespoon of either coconut sugar or honey
- One teaspoon of miso
- Half a tablespoon of sesame oil (for the sauce, more for seasoning)
- Half to one tablespoon of tamari (for the sauce, more for seasoning)
- One tablespoon of rice vinegar (for the sauce, more for seasoning)
- A pinch of chili flakes
- A pinky sized piece of ginger, grated
- A small clove of garlic, grated
- Simply slice the carrots and cucumber thinly with a cheese slicer and your noodles are ready.
- Preheat the oven to 220°C, conventional heating.
- Prepare a baking sheet by covering it with a baking paper, the cabbage, brussels sprouts and broccoli. Splash over some sesame oil, tamari and balsamic vinegar and then put the sheet into the oven for 20-25 minutes. You want the veggies to be golden.
- While the veggies are roasting you can start to prepare the kale chips by tearing the kale from its stems into chips sized pieces. Put the kale into a bowl and massage it in half a tablespoon of each sesame oil, tamari and rice vinegar.
- When the veggies are done, set the oven to 165°C with the hot air fan setting instead. Then dry the kale chips for 20-25 minutes. If you have time, lower the heat and increase the drying time to keep the kale as nutrient-dense as possible.
- While your chips are drying you can start to prepare the shitake by frying them in a pan on medium heat. Fry them for about 5 minutes in sesame oil and then add a splash of tamari and let them fry for another minute or two.
- Put the peanut butter, lime juice, coconut sugar/honey, miso, sesame oil, tamari, rice vinegar, chili flakes, ginger and garlic into a bowl and combine by stirring with a spoon.
- Adjust the taste and texture with the ingredients above.
- Massage the noodles with the sauce.
- Put a cabbage slice on each plate and top with the noodles, the rest of the veggies, the kale chips, shrimps, fresh herbs, sprouts and maybe some furikake or roasted nuts and seeds. I also added some slices of the photogenic polka beet and radiant.
This recipe is made by food enthusiast Anna Gardell/EatingNaked.