Thai Gingery Noodles

I've been chasing satisfaction with a raw vegan pasta/noodles dish. They just never turned out decent: either the noodles themselves were too thick, or the sauce too watery or tangy or intense or blah.

But I think I'm slowly getting there. For one thing, I realised I had a thinner setting on my spiraliser which has enabled me to make perfect noodles (step one). And now I think I've found a tasty and creamy sauce - whilst being low fat and raw vegan.

Often to make a nice creamy or alfredo sauce for raw pasta, you have to use soaked nuts (not always raw), avocado or tahini - as was the case with the recipe by which I was inspired. However, I prefer not to have these overt fats at lunchtime (which is when I was making this dish). I somehow managed to find a perfect compromise, though.

This recipe makes use of corn to give creaminess - an ingredient which is just so useful for so many things. I've only discovered it recently, but it now features in all my salad dressings and salad cups.

As with all raw vegan recipes, the quantities of ingredients can be played around with and adjusted without any disastrous consequences. Just one of the amazing things about eating this way. 

I made quite a small portion, so if it were to be a main meal for supper, or to serve multiple people, simply ramp up the amount of ingredients. And enjoy.

Recipe

1 courgette

1 large carrot

1 cup of organic corn*

1 inch chunk of ginger, peeled

1 largish spring onion

Sesame seeds

*Organic corn can be hard to find, especially here in England. So now that it's Winter, out of season, I buy frozen organic corn and let it thaw before using.

Spiralise the courgette and carrot, then set aside. (I like to use a thin setting to make nice thin noodles.)

Put the corn, chopped ginger and chopped spring onion into a high-speed blender (Vitamix loving) and blend until nice n smooth.

Then simply pour the sauce over the noodles and massage in. To serve, sprinkle with sesame seeds and maybe some chopped coriander and tomatoes? I don't know, you could add pretty much anything you want. Admittedly I stopped at the sesame seeds, though only because we don't really have any food in the house at the mo...

Also you could eat these noodles in lettuce cups. That would be epic. I love lettuce cups.