INGREDIENTS
3
Carrots (250 g), medium
4
Celery stalks (120 g)
1
Chilli, red
1
Chinese cabbage (approx. 500 g / 1 lb), small
1
bunch Coriander, fresh
1
Coriander, fresh
200 g
Flat green beans
1
Fuji apple
5
cm Ginger
1
Mint, fresh
1
Onion, cut into quarters, large
1
Shiitake mushroom, large dried
1
Spring onion
200 g
Tofu, firm or extra firm
1
Chilli condiment like sambal oelek
1 tbsp
Lime juice
3 tbsp
Tamari / soy sauce or vegan fish sauce
3 cloves
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2 tsp
Coriander seeds
4 tbsp
Nutritional yeast
2 1/2 tsp
Sea salt
1
Star anise
1
Peanut oil
200 g
flat rice noodles or zoodles
2
X 2.5 cm / 1″ pieces of ceylon cinnamon