} } Alchemy Academy Bali Raw Vegan Chef Training
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1/2 cup sun-dried tomatoes

1 cup almond butter

1/4 cup rice vinegar
1/4 cup tamari

1/4 cup ginger, chopped coarsely

4 cloves garlic

1 red chili pepper, chopped coarsely (deseeded if you prefer less spice)

4 kaffir lime leaves, sliced coarsely


2 zucchinis
2 carrots
1 daikon
1 yellow bell pepper, julienned
2 cups (200g) mung bean sprouts
2 cups (140g) snow peas, julienne

3 spring onions, sliced thinly

1 red chili pepper, sliced diagonally (deseeded if you prefer less spice)

1 kaffir lime leaf, sliced very thinly

handful fresh cilantro leaves, chopped coarsely

1/2 cup almonds + extra for sprinkling, chopped coarsely

serves: 6

Put all of the ingredients for the sauce in a blender and blend until smooth.

Use a vegetable peeler to shave long ribbons of the zucchini, carrot and daikon. Or, use a vegetable spiralizer if you have one. Combine with the remaining ingredients in

a large mixing bowl.

Toss the noodle mixture with the sauce. Serve sprinkled with the extra chopped almonds.



Use gluten free rice noodles instead of veggie noodles if you prefer. 


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