For over a decade, Harvest Community Foods has been serving up stellar bowls of noodles. One of their top-selling bowls is the #31, and Harvest chef Gabriella Meyer was kind enough to share the recipe with us. This vegan saucy Hazelnut Almond Noodles dish is packed with flavour, plus it’s a great way to eat some greens. The recipe calls for kale, which, if you’re lucky, is also included in Harvest’s weekly CSA bag, but you can use any leafy green you have handy.
Hazelnut-Almond Noodles
Serves 2
Ingredients:
- 1 cup hazelnuts
- 1 cup almonds
- 3 Tbsp soy sauce
- 3 Tbsp black vinegar
- 3 Tbsp sesame oil
- 1/4 cup neutral oil (avocado, grapeseed, or canola)
- 2 to 4 tsp cold water
- 1 handful chopped kale
- 200 g dry rice noodles
- Watercress, to garnish
- Chili flakes or your favourite chili oil, to garnish
Directions:
- Preheat oven to 350°F (175°C). Toast nuts whole in the oven for 15 minutes or until golden. Set aside some extra for garnishing.
- In a food processor, grind the nuts into an even, fine crumble and soak in just enough water to moisten, at least an hour up to overnight.
- Add the ground nuts, soy sauce, and vinegar to a food processor and slowly drizzle in the oils. Thin the mixture with a touch of cold water to taste.
- Cook rice noodles.
- Heat sauce mixture over low to medium heat, add kale to soften.
- Pour sauce over the cooked noodles.
- Garnish with watercress and extra toasted nuts and chilis.
