Asian noodle bowl

Can't live without my julienne peeler.  In just a few strokes it made these long tube-shaped ribbons of carrots and zucchini which I tossed with spaghetti for a simple asian noodle bowl.  A well-designed julienne peeler is an essential tool in the SimplyCooking® kitchen.  The Kinpira  fits compactly in a drawer, rinses clean easily, has a sturdy handle and with years of daily use, the blade is sharp as new.   This is an easy way to make raw "spaghetti" out of zucchini or squash, a picnic carrot salad, slaws or a veggie noodle bowl, like this, where julienned vegetables create a tri-color spaghetti look - so pretty, equally good.

Kinpira Julienne Peeler ; $20 from Sur la table

This veggie laden "bowl" is based on a recipe from Ana Zaharia, a health coach with delicious but still approachable raw recipes on her website, anazarahia.com.  Even if you're not on the raw foods track, her site is inspiring and worth a visit.   I modified a few ingredients per the SimplyCooking® pantry; most people don't keep kelp noodles on hand but most everyone has some form of favorite noodle somewhere in the pantry.  I indicate spaghetti which is broadly kid friendly.   I replaced the cremini mushrooms with a can of water chestnuts.  Add what you like; add what you have for a super easy asian noodle bowl.







asian noodle bowl (adapted from "raw asian noodle bowl" , anazaharia.com)

Put water on to boil for the spaghetti.  As the spaghetti cooks prepare the sauce and vegetables.

sauce
2 Tbsp. cashew butter
3 Tbsp. soy sauce
1 tsp. sesame oil
1/3 cup water
1 tsp. cumin
1 clove garlic
1 tsp. minced ginger

Place sauce ingredients in a deep bowl and combine with an immersion blender.  (A regular blender can also be used.)

1 package spaghetti noodles
2 carrots, julienned
1 zucchini, julienned
2 stalks celery, finely sliced
1 can water chestnuts, drained and finely chopped

Cook the noodles, drain.  Place warm spaghetti in a serving bowl.  Add sliced vegetables and toss with sauce. Serve.