Coconut and Kelp Noodle Ramen

I’ve had a yen to make something like a raw ramen for a while now but I really wasn’t in the mood for any more zucchini noodles. Recently, a guest who was staying here for awhile left behind a package of kelp noodles and that was all the encouragement I needed. While this doesn’t quite mimic regular ramen, we all have to admit that when we think of ramen, we’re thinking of that packaged brick of noodles with the spice packet included. The thing many of us survived on in college. So I’m glad to say that this meal could not even be placed in the same category.

But it was still funny when I showed it to Melissa and she kind of scratched her head and politely said, “It’s not what I expected”. Especially because the soup part of the ramen was green. That’s not something you find in those packages! But come on! Green is good! The kids were also a little surprised at the green soup but they stepped right up to the plate when tasting time came around and the verdict: “Pretty good!” That’s the part they didn’t expect: to actually like it!

I had somewhat of a head scratcher myself wondering how I was going to get the coconut meat out of the coconuts in big enough pieces to make noodles. I’d already opened them to get the water out (hydration for the job ahead) so their tops were off. Just not enough to make flesh removal simple. At first I went at the coconuts with an actual axe thinking I could slam the things in half and easily scoop out the flesh. But after more than a few swings I wasn’t connecting at all with my inner Paul Bunyon. Once I sent the coconut skidding across the courtyard and nearly hitting one of the kids, I gave up and resorted to just using a spoon. In the end I did pretty well.

I didn’t make enough for more than two though and I ended up eating both portions because opening the coconuts worked up my appetite. I kept meaning to stop eating it all but I just couldn’t. Melissa doesn’t like kelp noodles anyway. Maybe it was ‘all wrong’ looking but the taste was all right. I used zucchini, green onion and pine nuts in the sauce along with some spices to give it a savory flair and once I’d mixed the ‘soup’ up in the Vitamix, it was warm too. Wonderful food to combat the evil frozen outside world.

And – maybe it’s just me – but I think it’s damn pretty too!

RAW VEGAN RECIPE: Coconut and Kelp Noodle Ramen

Soup

2 cups warm water

1 medium zucchini

3/4 cups pine nuts

2 large cloves garlic

juice of 1/2 lemon

1 Tablespoon miso paste

1 green onion, chopped

Dash cayenne pepper

1 teaspoon curry powder

Pinch Himayan sea salt

Combine all ingredients in a high speed blender and process till smooth and creamy. Additional processing can warm up the soup or, alternately you may warm in the dehydrator.

Raw Ramen Noodles and Topping

2 tablespoons Kelp granules

1-2 cups kelp noodles

flesh of 2 young Thai coconuts, cut into thin noodles

1/2 orange or yellow bell pepper, diced small

1/4 cup green onions, slice thin

To Serve Ramen:

Divide Noodles between two bowls, making a nice pile in the center of each. Pour soup into bowl around ramen. Sprinkle with kelp granules, diced peppers and green onions. SERVES 2.