This recipe fixed my craving for an Asian noodle bowl! One of my favorite styles of food is Asian cuisine. Japanese, Chinese, Thai… the list goes on. So I was searching the web for some inspiration and found this great recipe on Pinterest called Spring Roll Bowl. It is cooked and not vegan (fish sauce) so I changed some things to make it more my style!
This raw vegan Asian Zucchini Pasta has a great kick to it as well! I currently have serrano peppers growing in my garden so I was happy to add these into the zucchini pasta. If you palette is sensitive to spicy flavors you can use jalapenos or milder yet, Anaheim peppers. What I like to do is have one slice of serrano pepper and a chunk of avocado in the same bite! Yes, I like to build the perfect bite. Everything you need is below as well as links to some of the products I used to make this raw vegan Asian zucchini pasta. Enjoy!
Raw vegan Asian zucchini pasta ingredients (Serves 2):
1/3 cup cold pressed olive oil- HERE
1/3 cup fresh lime juice
1/8 cup water
1/8 cup Nama Shoyu- HERE
1/4 cup raw agave or maple syrup if you prefer- HERE
2 tbsp apple cider vinegar- HERE
3 cloves garlic
Pasta bowl veggies:
2 large zucchinis
1-2 tbsp of each- Mint, Basil, Cilantro
2 serrano peppers sliced
1/2 of an avocado sliced
1 carrot julienned
1/2 of each- red and orange bell pepper thinly sliced
a few slices of cucumber
Add all pasta ingredients to a blender and blend. Then set aside.
Using a spiralizer, make your 2 zucchinis into noodles and add then to a large bowl.
To the bowl, add in the carrot, red and orange bell pepper, mint, basil, and cilantro. Toss to combine.
Pour the sauce over the veggie bowl. I like to use my hands to massage the sauce into the noodles and veggies. There will be a lot of sauce so don’t worry! I’ll tell you what to do with that in a minute.
Then portion the veggies into two bowls. Again, I like to use my hands so I don’t get too much sauce transferred.
Finally top with the cucumber, avocado, and serrano peppers. Enjoy!
Extra sauce idea:
I love to use this extra sauce as a salad dressing! Because we only used half of the veggies in this recipe, cut up the leftovers and pile on top of a bed of lettuce. Then pour on this yummy sauce. It’s great for lunch the next day and you use all the veggies you bought for the recipe!