A colourful and nourishing bowl inspired by Cho Chang
This recipe is:
- vegan
- healthy
- easy to make
- healing for the gut
Yield: 2 hungry witches
ingredients
Pickled radish:
2 cups of sliced radish
1/2 cup rice wine vinegar
zest + juice of 1 lime
1/4 cup coconut sugar
1/4 cup of water
1/2 tsp salt
Dressing:
1/2 cup smooth peanut butter
1 tsp Korean fermented chili paste
1/2 tbsp thick Ketjap Manis
2 x 1/4 cup hot water
1/2 tsp 13 spices
1 tsp grated fresh ginger
1/2 tsp sambal (Indonesian chili paste)
2 cloves of garlic
zest and juice of 1 lime
Noodles & Veggies
100 grams bimi (mini-broccoli)
1 cup of shii-take mushrooms
1/2 cup kimchi
2 tbsp canned corn
3 tbsp crispy edamame beans
6 pieces of fried tofu
1/2 cup sliced cucumber
1/2 cup raw carrots or fermented
1/2 cup bell peppers
1/2 cup bean sprouts
2 nests of Taiwanese noodles
2 spring onions
1 tsp of shredded coconut
1/2 cup sugar snaps
magical method
- Start with the pickled veggies. Heat up the pickling liquid into a small saucepan. Slice up your radishes and add to a sterilized jar. Let that sit overnight.
- Cook the noodles for three minutes in boiling hot water. Drain and pour over cold water under the tap. Add a little sesame oil so the noodles do not stick together and set aside.
- Then make the dressing.
- Add all the ingredients to a large mixing bowl and mix with a fork, whisk or spoon. Taste and adjust it to your flavours.
- Then steam your bimi, sugar snaps and bean sprouts for 6 minutes or until cooked. Keep them nice and crispy. Do not overcook them.
- Fry off the mushrooms in a frying pan with a shot of oil, season with a pinch of curry powder, cumin seeds, salt and pepper.
- Slice the other raw veggies and set aside
- Fry off your tofu (I bought deep fried ones from the Asian Supermarket. They are extra fluffy and amazing)
- Garnish, enjoy and assemble your own bowl and enjoy all the goodness!
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