Szechuan Noodles Raw Vegan
Craving bold flavors in a wholesome, no-cook meal? These Szechuan Noodles Raw Vegan are a tantalizing fusion of fresh, crunchy veggie noodles and a creamy, spicy almond butter sauce that’s packed with umami. Zucchini and carrot are spiralized into vibrant "noodles," complemented by thinly sliced red bell pepper and optional cucumber for extra texture. The sauce combines tamari, rice vinegar, raw almond butter, and aromatic notes of garlic, ginger, and Szechuan peppercorns for an authentic kick. Garnished with sesame seeds and cilantro, this gluten-free, soy-free (optional), and completely raw dish is ready in just 20 minutes, making it perfect for a quick, healthy lunch or dinner. It's a delightful explosion of flavor for anyone craving plant-based, nutrient-dense meals!
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Recipe Information
Ingredients
- 2 pieces Zucchini (medium-sized, for noodles)
- 2 pieces Carrot (medium-sized, for noodles)
- 1 piece Red bell pepper (thinly sliced)
- 1 piece Cucumber (optional, for additional crunch)
- 0.25 cup Raw almond butter
- 2 tablespoons Tamari (or raw coconut aminos for soy-free option)
- 1.5 tablespoons Rice vinegar (or raw apple cider vinegar)
- 1 teaspoon Sesame oil (optional for raw diets)
- 1 clove Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Szechuan peppercorns (ground, optional for authentic flavor)
- 0.25 teaspoon Red pepper flakes or raw chili paste
- 1 tablespoon Lime juice
- 1 tablespoon Raw sesame seeds (for garnish)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Using a spiralizer or julienne peeler, create 'noodles' from the zucchini and carrots. Set them aside in a large bowl.
Thinly slice the red bell pepper and cucumber (if using) and add them to the bowl with the zucchini and carrot noodles.
In a small mixing bowl, combine the raw almond butter, tamari, rice vinegar, sesame oil (if using), minced garlic, grated ginger, ground Szechuan peppercorns, red pepper flakes or chili paste, and lime juice. Whisk together until smooth and creamy. Adjust seasoning to taste if necessary.
Pour the sauce over the prepared vegetable noodles. Toss gently until all the noodles are coated evenly.
Divide the Szechuan noodles between two serving bowls.
Garnish with raw sesame seeds and freshly chopped cilantro.
Serve immediately and enjoy the fresh, spicy, and tangy flavors of this raw vegan dish!
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 31.3 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
