my lo mane
Submitted by ayisha333 on August 6, 2008 - 10:03am
Servings:
2-4I have been transitioning to raw for the last 4-5 weeks, mainly for health/weight reasons but since I have found this website – now for wonderful taste reasons – thank you all so much for the inspiration and variety, I feel truly blessed. I made this last night and can I say kelp noodles are truly a Godly gift. I almost could not tell the difference between them (after soaking) and ramen noodles. (Must soak otherwise hard and crunchy.) I found them at my local Asian supermarket in the cold section; made by Sea Tangle – you can also find them on line. Translucent=raw – green=cooked.
Ingredients:
1 tablespoon white miso
1 clove garlic, chopped
1 inch piece ginger, diced
small
1 lime, juiced
1 tablespoon raw honey
3 tablespoon Nama shoyu
1½ tablespoon seasame
oil
1½ tablespoon olive oil
2 roma tomatoes, diced small
1 tablespoon dulce flakes
¼ head red or white cabbage, shredded
thinly
4 ounce bean sprouts
½ cucumber, juliened
½ carrot, shredded thinly
5 leaves of bok choy, shredded
thinly
1 bag kelp noodles (translucent), rinsed and drained
Preparation:
Marinade: taken and twisted from the Asian dressing by Natalia Rose
Mix well the first 10 ingredients in small bowl (from the Miso to the dulse flakes)
In large ziplock add all other ingredients (from cabbage to kelp noodles)
Pour marinade over veges/noodles – massage to coat evenly
Allow to soak at least 4 hours until noodles soft – I marinated in fridge overnight, because I like them really soft.
Serve on colorful platter drained or (because I love big,bold flavors) in all of it’s juices. Wonderful cold, room temp or warmed in dehydrator 30-60 min. I warmed in dehydrator a little too long – 2 hours what can i say i fell asleep. But by that time i had a wonderful sticky/glossy more intensly flavorful and authentic lo mane.
No responses to "my lo mane"
1.
mmm yum sounds so good. would you be able to add a picture of this. id love to see the end result
2.
I love the sea tangle noodles.
ps to those who are wondering & can't get them--you can buy them directly from sea tangle's site.
also: I love the variety--you can leave 'em crunchy or you can soak them. you can also soften them with something containing lemon or other citrus juice.
3.
yaay
4.
This is SO delicious! I made it several days ago and couldnt get enough of it so I made it again today- especially good the second or third day after soaking up all the dressing in the refrig- thanks! This was my first experience with the kelp noodles and now I too am a huge fan
5.
This is SO delicious! I made it several days ago and couldnt get enough of it so I made it again today- especially good the second or third day after soaking up all the dressing in the refrig- thanks! This was my first experience with the kelp noodles and now I too am a huge fan
6.
:). You're more than welcome. Just noticed my error, nama shoyu, not manaa haha
7.
Cool! thanks for the tip
8.
Sounds great! I just wanted to add that if you pour a little bit of tamari (or manaa shoyu) on the noodles they become soft in a few minutes flat :)
9.
I love these noodles, just wish they sold them where I live. And I've been longing for Lo Mein!
10.
I didn't have any tomatoes in the house so I just made the sauce without them and reduced the oils a bit. The sauce still turned out AWESOME! I will make this one again and again. Thanks!!
11.
I know right?!; i think i'll try a spaghetti and meetball next - using uncle steve's famous sauce, and the pepperoni recipe with the kelp noodles - they truly have really no flavor of their own - and take on the flavor of the dish.
12.
Ooooh! This sounds YUMMY! I am really interested in these kelp noodle things... hmmmm... off to my asian market!