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Asian Style Marinated Vegetables with Kelp Noodles (raw, vegan, gluten-free, nut-free)

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  • 1 1/2 cup button mushrooms, sliced thin
  • 1 portabella mushrooms, sliced thin
  • 1 1/2 cup carrots, thin julienne cut
  • 1 1/2 cup zucchini, thin julienne cut
  • 2 medium red peppers – julienned, skinned
  • 1 1/2 cups green beans – sliced (see below)
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tamari
  • 3 Tbsp toasted sesame oil, cold pressed
  • 1 tsp raw agave
  • 1 tsp chili oil sauce (not raw)
  • Salt to taste
  • Kelp noodles (see below)

Noodle Preparation:

  1. Remove the kelp noodles from the bag.  Rinse in a colander several times, breaking the noodles loose.
  2. Soak noodles in water with a little salt and lemon juice.  This will help to soften them.
  3. Set aside while you prepare the veggies.
  4. When you are ready to use the noodles test for softness, if they are still crisp then they haven’t soaked long enough.  Sometimes, I will even soak them overnight.  Once ready, drain water using a colander.

Vegetable Preparation:

  1. Toss all veggies in a large bowl.
  2. In a small bowl combine all of the wet ingredients to make a sauce.
  3. Coat the veggies with the sauce and let stand for 30 minutes up to overnight.  The longer the better as it continues to break down the veggies making them nice and soft.


  1. Cover plate with mixed greens.
  2. Place a nice layer of noodles on the mixed greens.
  3. Now place your marinated veggies on top.


You can place the veggies in the dehydrator for 1 hour at 105 degrees to warm the dish a bit.
Garnish with dried red peppers and sesame seeds.

Tonight’s dinner was delivered to mom and dad’s house.  Meals on wheels! :)  I received good feedback from them and they really seemed to enjoy it.  Dad’s plate was licked clean, so that alone speaks volumes!

Grocery Helper

Kelp Noodles

  1. These can be a challenge to find in your local grocery store.  I have found mine either on-line, WholeFoods Market or in health food stores.
  2. Here is a link to just one of the many places that you can buy them on-line.
  3. If you can’t find kelp noodles, you can easily substitute then with zucchini noodles.  I make zucchini noodles with a spiralizer but if you don’t have access to that, you can use many different kitchen utensils where you can make thin cut noodles: mandolin, cheese grater, potato peeler, knife and food processor.

8 thoughts on “Asian Style Marinated Vegetables with Kelp Noodles (raw, vegan, gluten-free, nut-free)

  1. sally says:

    Made this today Amie Sue,

    totally scrumcious !

    Thanks for another easy tasty recipe ;-)


    • amie-sue says:

      Your welcome. Thank you for commenting. I always like to hear how the recipes work for others. Many blessings Sally, amie sue

  2. Megan L says:

    Hi Amie,

    Thank you for sharing your raw vegan culinary delights :)
    I am book marking your page. One thing I missed was noodles when I became raw vegan, and kelp noodles just didn’t do it for me until I came across a little secret on making them soft, and I mean really soft.
    It’s baking soda! All you do is add about 1-2 table spoons of baking soda to the noodles and soak it in hot water…you can add more baking soda to make it softer, but be sure to rinse them very well afterwards. It’s amazing how the texture can be just like cooked Italian pasta. Just thought I’d share this with you :)

    • amie-sue says:

      Hello Megan,

      Thank you for sharing. I really appreciate that you took the time to do so. :)

      I haven’t ever heard of using baking soda. Thanks for the tip. I use salt which does the trick for me but other readers might want to try the baking soda. I love that there are so many different ways to use fresh foods in our diet. Zucchini noodles are a god-send. :) Many blessings! amie sue

  3. Ayo says:

    Thank you for an easy raw recipe that looks delicious. I love Asian food and knew I was going to miss dishes like this one, once I go raw tomorrow.

    • amie-sue says:

      There is a huge world of flavors open to you with raw foods Ayo. Be kind to your body through this process, learn to listen to it so you thrive on the best foods for you. Have a blessed weekend. amie sue

  4. Daryl says:

    Hi Amie-Sue
    How many people would this serve? I am thinking about making it foe a shared meal. We always have way too much food but I want to make sure there is still plenty.

    • amie-sue says:

      Hello Daryl,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      Gosh, I don’t fully recall… but I would say 2-4 servings, depending on how large you want the portions. I hope you enjoy this recipe. Blessings, amie sue

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