Serves 4

-1 bag ‘Sea Tangle’ Kelp Noodles (available at or your local health food store)
-1 tbsp Nama Shoyu (raw, GF soy sauce)
-2 tsp sesame oil
-1 large red onion, sliced
-1 tsp grated ginger
-1 tsp grated turmeric
-30ml hot water
-2 tsp curry madras powder
-2 cups cauliflower florets
-1 cup julienned carrot
-2 cups shredded purple cabbage
-1 cup chiffonnaded coriander
-2 tsp sesame seeds

-Rinse the kelp noodles in cold running water for 30 seconds and drain
-Drizzle the nama shoyu over the top, stir well and leave to absorb for at least 2 hours (even better if you can leave it overnight in the fridge)
-In a large wok or fry pan, heat the sesame oil and sauté the onions for 2 minutes
-Add the grated ginger and turmeric, then the hot water and curry powder; stir to combine
-Turn the heat right up and, working quickly, toss through the cauliflower and carrots
-Add the kelp noodles and a touch more water to stop them from sticking
-Combine the noodles and vegetables well (I use a pasta strainer and tongs to do this), then turn off the heat and add the cabbage
-Sprinkle with the coriander and sesame seeds
-Serve hot or cold- the noodles have an amazing texture and taste great both ways

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