TERIYAKI NOODLES WITH KIMCHI DUMPLINGS

by Calista Goh September 21, 2016

TERIYAKI NOODLES WITH KIMCHI DUMPLINGS

TERIYAKI NOODLES WITH KIMCHI DUMPLINGS
Serves 4.

Noodles

4                                 Zucchinis, spiralized

Sea salt

  • Put noodles in a colander, season with salt, toss & set aside to allow some liquid to drain.

Teriyaki Sauce

3 tbsp                      Sesame Oil

2 tbsp                      Nama Shoyu

3 tbsp                      Agave

1 tbsp                      Apple Cider Vinegar

1 tbsp                      Grated Ginger

1 tsp                         Grated Garlic

  • Whisk all ingredients together in a bowl. Set aside until ready for use.

Kimchi Dumplings

Cilantro Coconut Wrapper

1 ½ cups                 Young coconut meat

1/8 tsp                    Sea salt

3 tbsp                      Cilantro / Spinach juice

  • Blend coconut meat + salt in Vitamix until very smooth.
  • Once smooth, add vegetable juice to color the wrappers as desired. 
  • Spread mixture in a thin, even layer over a non-stick sheet and dehydrate for 8-10 hours. Should yield 1-1 ½ sheets.
  • Once dry, cut each sheet into even squares. If wrappers are over-dry, brush with a little water and let sit for 20 minutes before cutting. 
  • Wrap in plastic and store in refrigerator.
  • Remove wrappers from refrigerator and bring to room temperature prior to use.

Kimchi Filling

½ cup                       Cashews, soaked 1 – 2 hours

1 ½ tsp                    Tamari

1 ½ tsp                    Sesame Oil

1 ½ tsp                    Raw Tahini

½ tsp                        Agave

½ cup                       Pre-made Kimchi, drained

  • Process cashews + tamari + sesame oil + tahini + agave in food processor until chunky consistency is achieved.
  • Mix kimchi filling with cashew mixture in a large bowl and adjust seasoning to taste.

To assemble dumplings

  • Fill each coconut wrapper with kimchi filling.
  • Fold up edges to form a dumpling.

 

ASSEMBLY

  • Toss noodles with sauce.
  • Garnish with 3 dumplings each serving.

 

NOTE: Sauce will keep for 4 – 5 days in fridge. Noodles that have been tossed with sauce will keep for 1 – 2 days in fridge. Dumplings will keep for 1 – 2 days in fridge. Stored separately, dumpling wrappers & kimchi filling will keep for a few weeks in fridge.

 

BACK TO RECIPES





Calista Goh
Calista Goh

Author


Leave a comment

Comments will be approved before showing up.