An easy to eat plant based noddle dish, for a lunch in *hell*. Oh, besides the humid heat, the weather is superb. So let’s invite Indian spices to the table.
These are the beasts, zucchini. I grated them into noodles.
That’s the yield for one zucchini. I didn’t use the second.
I don’t like them raw, so I steamed them a little. I ate them half-raw. Sprinkled turmeric, added a few peanuts.
The sauce is made of kintoki red beans, their broth, ground sesame, tomato paste, fish sauce and lots of garam masala Indian spice mix.
The side is tofu, kimchi, aonori seaweeds.
So not much sweat require to prepare this. It was served at room temperature. Mmmm… I feel courage to face the heat now. Let’s do a siesta.