[2]
3 cup coconut noodles, Cut coconut meat from 3-4 young coconuts into strips.
¼ cup Chinkiang Vinegar (black rice vinegar)*
¼ cup Raw agave nectar or honey
3 tablespoon Nama
Shoyu
2 teaspoon crushed red pepper, if you want it hotter add more red pepper
1 tablespoon Sea salt
1 sweet red/orange pepper, sliced
1 sweet yellow pepper,
sliced
1 sweet yellow pepper, sliced
1 cup mushrooms, sliced
1 cup broccoli, cut into small bite-size pieces
1 tablespoon olive
oil
1 tablespoon sesame oil*
sea salt, to taste
1 carrot, shredded
Marinade the vegetables (except carrot) in the vinegar, agave nectar, 1 T sea salt, Nama Shoyu and crushed red pepper overnight.
Toss noodles, vegetables and 1 T olive oil, 1 T sesame oil and salt together until well coated. Top with carrot.
Please note: Not a raw ingredient.
