Satay-Style Butternut Noodles
This is the first dish I ever made with my spiralizer (if you are new to spiralizing check out my explanation here). I had high hopes for the experiment and boy, it delivered!
This dish is a real winner on so many levels. I looks great – the colours are so vibrant. It tastes fabulous – the tahini giving it a satay-style tang which works so well. The texture and experience of having a ‘noodle’ meal is incredibly satisfying; it really does feel like the closest I have come to the motions of a cooked meal since I have been eating raw. It’s such a fun dish to share too! If you decide to include some nuts, like my suggested cashews, it can easily be a filling, satisfying and incredibly healthy main meal.
I’d certainly recommend it if you want to create a special raw celebration dish, fancy treating yourself to something a bit more special one evening, or if you want to impress non-raw friends.
Ingredients for the noodles:
1 butternut squash
1 large courgette
1 large carrot
1 red pepper
10 baby sweetcorn
4 spring onions
generous handful of fresh coriander
2 generous handfuls of raisins
optional: 2/3 handfuls of cashew nuts
Ingredients for the dressing:
3 tsp tahini
juice of 1 lime
generous handful of coriander
freshly ground black pepper
½ tsp ground coriander } or {½ inch piece
½ tsp ground cumin } {of fresh ginger, peeled and diced
water
Serves:
Four as a main course, or two for a big lunch!
Equipment:
Spirliser (can be made without this by grating the vegetables)
Mini blender
Difficulty:
Not so easy – requires quite a bit of patience!
Method:
- Chop the butternut squash into quarters and then chop each quarter into two pieces. Put each piece through the spiralizer in turn (or grate it). If you are spiralizing, you will find the quarters from the bulbous end can be quite fiddly, and you will be left with a variety of remnants in odd shapes and sizes. No waste here – save them for your next juicing session! Put the spiralized squash into a large bowl.
- Chop the carrot and courgette into manageable chunks (about 3 inches or so long) and put these pieces through the spiralizer. Add the spiralized carrot and courgette to the squash.
- Chop the red pepper into long thin slices and add to the vegetable mixture.
- Chop the baby corn and spring onions into small pieces and add to the bowl (along with the cashew nuts, if you decide to use them).
- Use both the leaves and the stalks of the coriander – chop it into medium sized pieces (it’s nice to still see some semblance of the leaves in the dish) and add this and the raisins to the vegetables.
- To make the dressing, chop the coriander, peel and dice the ginger (if using) and put them, along with all of the remaining dressing ingredients into a mini blender. Blend, adding small amounts of water gradually, until you have a smooth consistency. If you don’t have a blender, use a jam jar – put all of the ingredients in it, add a little water, close the lid tight, and with your hand over the lid, shake really well to combine to a dressing consistency – adding more water gradually if needed.
- Pour the dressing over the vegetable mixture and mix well, distributing the different vegetables as well as coating everything in the dressing.
This looks really delicious Alison. I wonder if we can have something like this in August when we meet.
Stella
Glad you like the look of it, thanks. I was hoping to recreate for your celebration, so I’ll get your opinion of the taste then too!
I’ve been doing the 80 10 10 diet.. how does this recipe digest for you? I have such trouble digesting so many things….
Looks delicious though…
This does digest well for me. The tahini is minimal (3 tsp between 2) on purpose as I wanted to keep the fat content light. Sometimes I have problems with spring onions, but I notice with this dish it is never an issue…perhaps it is because the dish satisfies me in so many other ways and I usually eat it with friends, very calmly!
You could start more minimally and try just butternut squash/carrot/baby corn with a basic tahini dressing perhaps with some orange in it. Orange and tahini work really well together.
hi, I’d find it helpful if you put how many people the quantity is for at the top of the recipie. I made this and then realised I’d be eating two people’s worth if I chomped through all of it- I though it looked like quite a lot. oops.
Really useful feedback – thanks Mary. On my recipes home page: http://www.pathlesstrodden.com/recipes/ I explain that all recipes are for 2 people, but I can see that you wouldn’t necessarily see that, so I’ll put the details on each one from now on. I hope you enjoyed it. Expect you’ve got another yummy portion waiting for in you in the fridge as I type!
[...] of my weight issues and because of Chloes herniated disk) so Chloe cooked prepared a recipe from a friend of ours who only eats raw food! [...]
(excerpt from a blog post referencing this recipe: http://www.tomfotherby.com/blog/index.php/2011/09/raw-food-supper/)