Raw Spicy Almond Noodles

Happy Friday Friends! I hope your day is going well. Have you had a chance to check out last night’s post on fear and success? If not go read “What Are You Afraid Of” and tell me your 4 minute mile.


Today I have a “recipe revamp” for you. I took one of the blog’s most popular recipes – the Spicy Peanut Tempeh Noodles – and recreated it raw. This dish always gets tons of likes and comments when I post it online, mainly because it’s so beautiful. With a dish this colorful not only do you know you’re flooding your body with a variety of nutrients, but it doubles as a crowd pleaser as well!

I have a loose guide of a recipe below as well as a little vlog showing you how to make zucchini noodles without fancy equipment. I know what I’m having for diner tonight…


Raw Spicy Almond Noodles

Veggies I used (made enough veggies for 3-4 servings)

  • 1 red bell pepper, thinly sliced
  • Snow Peas (1/2 a package)
  • Handful of cilantro
  • 1 large crown of broccoli, finely chopped
  • 2 large carrots, grated
  • ¼ red cabbage, grated

Sauce (I make 1 serving at a time)

  • Spoonful of Almond Butter (1.5 tbsp)
  • Tamari or Nama Shoyu (1-2 tbsp)
  • Splash of ACV
  • Shake of garlic powder and ginger
  • Shake of red pepper flakes for spice, optional


  • 1 zucchini, made into noodles (as seen in vlog)


  1. It’s as easy as prep veggies, top with sauce, and enjoy! (I also added green onion and sesame seeds for garnish)
  2. If you want these noodles warmed you can always heat them up in a dehydrator for 15 or so minutes. Alternately you can slowly heat them a bit on the stove (though they would no longer be completely raw, but still it would be a nutrient rich and wonderful meal to eat)

Noodle ingredient collage




How-to Vlog:





4 thoughts on “Raw Spicy Almond Noodles

  1. Pingback: Easy ways to eat more veggies « Mile High Healthy

  2. Pingback: Two years of blogging: my favorites so far | Mile High Healthy

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