Yummy yummy in my tummy! I have been making versions of this yummy scrummy recipe for eons. Eras in fact. Ok about 5 years! A version of it features in my FREE ebook Raw24 (which you get as a freebie when you sign up to my newsletter! go go go!) And I have pimped it up and chilled it down with a number of variations for various different events, retreats and for just random Wednesday afternoons on the sofa. It also features in my book Spiralize! (which you can now buy as a signed gift from me here). This is hands down a winner of a recipe that I love, love, love! And you tell me that you love it too so here it is again with a slightly pimped up recipe for those loving some winter warmth and spice!
Never does it taste, or look, so good as when I add some spiralized noodles (using my ProSpiralizer! Natch!) which I love and adore! By the way at the time of writing this recipe up you can also buy my ProSpiralizer as a limited edition bundle at a special offer price! Just click here!)
Spiralize is also available from all good book stores. Pic credit to the awesome Tony Briscoe.
Take this tip to stop watery noodles making your dish too wet
The recipe is best with parsnip noodles (trust me) but you can use any noodles (and a trilogy of carrot, parsnip and courgette looks amazing!) or you can simply use courgette/zucchini instead of the parsnips. If you are going for a softer noodle like the courgette – Spiralize your courgetti using your finest spiralizer blade and lay the noodles on a clean tea towel. Throw on the tiniest pinch of salt and roll the towel up so it absorbs the moisture while you crack on with making your stir fry. This will help soak up the moisture, the towel will be wet and your noodles a little dry. This will help reduce the release of water into your chinese stir fry – and won’t leave you with a watery bowl at the bottom of your meal. If you like the sauce watery then just use the noodles as they are but I do like them a bit more dry and sticky and my sauce just as it is…
This dish really benefits from a long marinade in the sticky sauce too. Over time, the crunchy vegetables will start to soften and really take on those classic stir-fry flavours. Because this dish is completely raw, none of the health-giving nutrients from the vegetables are lost during its preparation. I would say that you could make it in the evening and leave it overnight – all the best Chinese noodle dishes that I know are most tasty the next day…
Serves one large portion
For the marinade:
- 125ml/4 oz/1⁄2 cup sesame oil
- 2 tbsp tamari soy sauce
- 1 tbsp maple syrup
- 2 cloves garlic, finely chopped
- 1 red chilli, finely chopped
- 1 green chilli, finely chopped
- juice of 2 lemons
- 2cm/3⁄4in fresh ginger, finely sliced
- 1/2 tsp hot pepper sauce or paste (optional)
- 1/2 tsp black pepper, milled
- 1⁄2 spring onion (scallion), finely sliced at an angle
For the stir fry:
- 1⁄2 large parsnip, peeled (or courgette/carrot this is for the noodles)
- 100g/31⁄2oz/1 cup mushrooms, finely sliced
- 3 sugar snap peas, finely sliced
- 2 baby sweetcorn, sliced lengthways
- 1⁄4 green (bell) pepper, sliced
- 1⁄4 small savoy cabbage, finely shredded
- 1 head broccoli, finely chopped
- 1 spring onion (scallion), finely sliced
- 1 tbsp sesame seeds
- 1 tsp dried chilli flakes
- 1 tbsp chopped walnuts, to garnish
- sprinkle of cinnamon to garnish
To make the marinade, combine all the ingredients in a lidded jar or beaker and shake vigorously to combine. Set aside until needed. You can also blend the sauce in a personal blender which is yummy.
For the stir-fry, spiralize the parsnip using your ProSpiralizer, then transfer to a large bowl. Add the rest of the stir-fry ingredients to the bowl and pour over the marinade. Using your hands, massage all the ingredients together to coat in the sauce.
Cover the bowl and set aside to marinate for at least 30 minutes, but, for best results, up to 4 hours or even overnight. Return to the bowl every 30 minutes and give it a shake and a shove to ensure that the ingredients get a fresh coating of sauce.
When you are happy with the flavours, lift the stir-fry out of the marinade into a serving dish. Serve, garnished with chopped walnuts. Use the excess marinade as a dipping sauce or keep in the fridge for later use.
Enjoy! And let me know if you make this!
Keeping it juicy & raw