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Japanese Style Steamed Veg & Carrot Noodles

The is a detox recipe but don't let that fool you, although it is free from- salt, fat, oils, gluten, grains and animal product, it has tones of flavour and is deliciously satisfying!

Serves 2


Carrots x 2 large, cut into thick noodles slices with a speed peeler. You will need to reserve a small piece of carrot to make the dressing.

Snow peas, 2 handfuls trimmed.

Mushrooms, 2 handfuls of choice, sliced into thick slices if using large mushrooms.

Broccoli, 2 handfuls cut into small florets.

Purple sweet potato, dry roasted. This is optional but makes the whole dish rock. (See note below)

Wakame seaweed, soaked.

Dulse flakes x 1 tsp to sprinkle on top for a little saltiness.


Steam vegetables except carrot until tender. Also add the sweet potato if it isn’t coming straight from the oven so that it re heats or see note below if baking sweet potato now.

Steam all veg until just tender.

Add the carrot strips last.

Make carrot dressing by using Microplane (very fine grater) to mince a fresh uncooked carrot, fresh ginger and fresh garlic together adding garlic and ginger to taste while carrot steams gently.

Take care to not overcook the carrot as you want the noodles to be al dente firmness when you bite it.

Carrot Noodles for Japanese inspired plant based  detox meal.

Toss noodles with the carrot dressing and place the noodles and veg in a serving bowl.

Drain the wakame and tare strips of it over the noodle bowl together with the dulse flakes.

Try not to eat more than one bowl!

Note: to dry roast the sweet potato I cut them into thumb with thick slices and bake in a moderate oven in alfoil for around 20 minutes. If you are detoxing you might want to wrap it in baking paper first to ensure no metal leaches into the food.)

If you put the sweet potato on first before you prep anything else it should be done around the same time as the remainder of the dish.

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