Green papaya & courgette fettuccine with thread noodles & cashews

Green papaya & courgette fettuccine with thread noodles & cashews

By
From
V is for Vegan
Serves
4

We can learn from everyone’s diet, even if it is not one we would want to follow on a permanent basis. Using raw vegetables to make ‘fettuccine’ is a trick from the raw food/paleo songbook, a carb-free diet.

For this you will need either a julienne peeler or a machine called a ‘spiraliser’. Raw-food-arians love their spiraliser machines! With these, all kinds of vegetables can be turned into noodle-thin strands that you can eat instead of pasta. Like the Chinese, I like to incorporate different textures into my food.

Ingredients

Quantity Ingredient
120g thread noodles
2 courgettes, julienned
1 green papaya, peeled, deseeded and julienned
handful cashew nuts, lightly toasted
1 red chilli, very finely chopped
1 garlic clove, very finely chopped
4 cm piece ginger, peeled and very finely chopped
1 tablespoon palm sugar
1 tablespoon soy sauce
1 lime, juiced
3 tablespoons groundnut oil
mint and coriander leaves
sea salt

Method

  1. Soak the thread noodles in hot, salted water for 15 minutes, then drain well.
  2. Mix the courgette, papaya, noodles and cashews together. Make the dressing by pounding together, with a pestle and mortar or in a blender, the chilli, garlic, ginger, sugar and soy sauce. Add the lime juice and oil and stir into the courgette, papaya and noodles. Garnish with mint and coriander leaves and serve.
Tags:
Vegan
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