Another lovely dish with an Asian twist. The orange zest and mint gives it a surprising and fresh flavor. “Brilliant” according to a Chef friend of mine.
Pasta
- 3 zucchinis, peeled and spiralized with the largest (fettuccine) setting
- 1/2 tablespoon salt
Toss zucchinis in salt and let sit in a colander for a few minutes to allow the excess liquid to drain.
Veggies
- 1 cup snowpeas, finely julienned
- 1 cup carrots, sliced diagonally
- 1 cup red pepper, julienned
- 1 cup nappa cabbage, sliced finely
- 1 cup small broccoli florets
- 1/4 cup green onion, sliced
Ginger Orange Sauce
- 2 tablespoons Nama Shoyu or tamari
- 2 tablespoons water
- 1 1/2 tablespoons raw sesame oil
- 1 tablespoon cold pressed olive oil
- 1 tablespoon honey
- 2 teaspoons fresh ginger root, grated
- 2 teaspoons orange zest
- 3/4 teaspoon hot red pepper flakes
- 2 tablespoons fresh cilantro, minced
- 2 tablespoons fresh mint (optional)
Blend all but cilantro in a high-power blender such as the Omni V 3HP blender until smooth.
Assembly
In a large bowl, toss veggies in sauce. Cover with a plate and ‘stir-dry’ in the dehydrator for a couple of hours.
Just before serving, add pasta and mix well.
Variation: For a different texture, you can also toss the pasta along with the veggies and sauce prior to putting in the D. It will give the noodles a slightly cooked look, as shown above.
