Published on 25 March 2020 at 12:32

A colourful and nourishing bowl inspired by Cho Chang

This recipe is:

  • vegan
  • healthy
  • easy to make
  • healing for the gut

Yield: 2 hungry witches


Pickled radish:

2 cups of sliced radish
1/2 cup rice wine vinegar
zest + juice of 1 lime
1/4 cup coconut sugar
1/4 cup of water
1/2 tsp salt


1/2 cup smooth peanut butter
1 tsp Korean fermented chili paste
1/2 tbsp thick Ketjap Manis
2 x 1/4 cup hot water
1/2 tsp 13 spices
1 tsp grated fresh ginger
1/2 tsp sambal (Indonesian chili paste)

2 cloves of garlic

zest and juice of 1 lime

Noodles & Veggies

100 grams bimi (mini-broccoli)
1 cup of shii-take mushrooms
1/2 cup kimchi
2 tbsp canned corn
3 tbsp crispy edamame beans
6 pieces of fried tofu
1/2 cup sliced cucumber
1/2 cup raw carrots or fermented 
1/2 cup bell peppers
1/2 cup bean sprouts

2 nests of Taiwanese noodles

2 spring onions

1 tsp of shredded coconut

1/2 cup sugar snaps

magical method

  1. Start with the pickled veggies. Heat up the pickling liquid into a small saucepan. Slice up your radishes and add to a sterilized jar. Let that sit overnight.
  2. Cook the noodles for three minutes in boiling hot water. Drain and pour over cold water under the tap. Add a little sesame oil so the noodles do not stick together and set aside.
  3. Then make the dressing.
  4. Add all the ingredients to a large mixing bowl and mix with a fork, whisk or spoon. Taste and adjust it to your flavours.
  5. Then steam your bimi, sugar snaps and bean sprouts for 6 minutes or until cooked. Keep them nice and crispy. Do not overcook them.
  6. Fry off the mushrooms in a frying pan with a shot of oil, season with a pinch of curry powder, cumin seeds, salt and pepper.
  7. Slice the other raw veggies and set aside
  8. Fry off your tofu (I bought deep fried ones from the Asian Supermarket. They are extra fluffy and amazing)
  9. Garnish, enjoy and assemble your own bowl and enjoy all the goodness!

enjoy the magic

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