Jap chae: Korean no-cook kelp noodles with vegetables
- ½ cup thinly sliced onion
- 1 cup sliced shitake mushrooms
- ½ cup julienned carrot
- 2 tablespoons sesame oil
- 1 (12-ounce) package kelp noodles
- Salt (or soy sauce if that doesn't count!)
- Place the onion and mushrooms in a large mixing bowl and toss with salt until mixed well.
- Set aside for at least 15-20 minutes to marinade and soften.
- Add the carrot and sesame oil. Mix well.
- Add the noodles and toss to mix well.
Mom helped me figure out how to season my noodles with pretty much the same ingredients as the cooked version.
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- 2 cups nuts
- 1 teaspoon salt
- 2 cups pitted dates
- 1 cup cashews
- 1 tablespoon vanilla extract
- 1/2 cup water
- Whole fresh berries
- To make crust, add nuts and salt into your food processor and process into small pieces. Add dates to bind together your batter.
- Line tartlet pan with plastic wrap. Press 2 tablespoons of the batter into pan. Remove tartlet crust, and place on plate.
- Make kream by blending cashews with vanilla and water until smooth.
Scoop into tartlet crust. Top with fresh berry, and serve.
About Ani Phyo:
Brief Bio: Ani Phyo, one of the nation's premier raw food chefs, has been featured in numerous magazines and TV shows.
The author of Ani's Raw Food Kitchen and Ani's Raw Food Desserts, and the host of "Ani's Raw Food Kitchen Show," she lives in Los Angeles.
For more information, visit www.aniphyo.com.
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