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GreenChef Sarma Melngailis | Spicy Peanut Coconut Noodles

Posted By Sarma Melngailis On December 6, 2008 @ 12:00 am In Full Recipe List,Recipes / Main Courses,Recipes / Raw | 2 Comments

Spicy Peanut Coconut Noodles
with ginger and lime (raw)

Peanuts are technically a legume, although you wouldn’t necessarily think so considering someone misleadingly named them “peanuts.” Make sure you get really fresh, organically grown peanuts. Some debate persists about peanuts having toxicity, but it seems this may be from peanuts that are too old; at any rate, most toxins and other undesirables are washed away in the soaking process. However, if you don’t feel comfortable eating peanuts, try this with cashews.

"One of our chefs, Amanda, helped us turn this idea into a really great, flavorful dish. The flesh of young Thai coconuts makes perfect noodles — although they are soft, they do not stick together and are as easy or easier to eat then regular starchy noodles."

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 4

For the spiced peanuts:

1 1/2 cups raw peanuts, coarsely chopped and soaked 4 hours or more

1/4 cup raw honey

2 teaspoons ground chili pepper

1/2 teaspoon sea salt

Drain and dry the peanuts and toss them in a medium bowl with the honey, chili pepper, and salt until well coated. Spread them in one layer on a Teflex-lined dehydrator tray and dehydrate at 115F for 1 to 2 days, until crunchy.

For the peanut sauce:

1/2 cup coconut meat

1 cup coconut water

2 cups peanuts, soaked 4 hours or more

1/4 cup nama shoyu

1 cup chopped ginger

1/2 cup galangal

3/4 cup raw almond butter

2 small red chili peppers, seeds optional

1/2 to 1 cup filtered water

3 tablespoons maple syrup

1/2 cup lime juice

In a high-speed blender, blend all the sauce ingredients except the lime juice until smooth. If using right away, add the lime juice and blend further to combine. If not, store the sauce in a covered container in the refrigerator for up to 2 days. Before serving, bring to room temperature and thoroughly stir or blend in the lime juice to thin it out again.

For serving:

2 cups coconut noodles, from about 4 coconuts

1 cup julienned jicama

1 cup julienned green papaya (or green mango)

1 cup julienned bok choy

1 cup julienned French radishes

2 green onions, white and 1 inch green, thinly sliced on a bias

1 large handful cilantro

1 small handful Thai basil

1 tablespoon finely minced red chili pepper

Coarse sea salt

2 tablespoons sesame oil

2 tablespoons nama shoyu

2 limes, cut in half

In a large bowl, add the coconut noodles, jicama, green papaya, and the peanut sauce and toss to coat well. Add the bok choy, radishes, green onions, cilantro, half of the basil, half of the red chile, a sprinkle of salt, and gently toss. Divide among 3 serving plates and sprinkle with the spiced peanuts and the remaining basil and chili. Drizzle the sesame oil and nama shoyu on the plate around the noodles and garnish with the lime halves (which should be squeezed over the noodles just before eating).

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