Petitchef

Recipe of the week: vegetable satay on zucchini and kelp noodles

Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

4

Sauce:

Preparation

  • Toss veggies in a marinade made of equal part cold pressed olive oil and tamari or Nama Shoyu, and half of that amount of roasted sesame oil (not raw but gives the dish a delightful authentic Asian flavor).
  • For example, used 2 tablespoons oil, 2 tablespoons tamari and 1 1/2 teaspoon roasted sesame oil.
  • Let sit for at least one hour to allow the flavors to blend and for the veggies to get a 'cooked' texture.
  • Drain excess liquid before serving.
  • Sauce:
    To make coconut milk, blend 1/2 cup young coconut meat with 3/4 cup water until smooth and creamy. Blend all ingredients until smooth in high power blender. Toss kelp noodles in a little Satay Sauce and let sit for 30 minutes to soften them up. Just before serving, mix zucchini noodles with kelp noodles.

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Photos

Recipe of the Week: Vegetable Satay on Zucchini and Kelp Noodles, photo 1
Recipe of the Week: Vegetable Satay on Zucchini and Kelp Noodles, photo 2

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