How to Make raw Cantonese style chow mein
Jess Knox from "In the Raw" makes Raw Cantonese-Style Chow Mein. Start by spiralizing (or julienning) butternut squash and making a marinade of 2 tsp tamari (or soy sauce), 1 tbs almond butter, 1/3c water, and 1/2 clove garlic. Combine and put onto dehydrator tray in nest-shaped bunches at 110-125 degrees for 3 hours or until a little crispy.
For the Chow Mein, slice 2 small carrots w/ mandolin. Cut 2 heads of broccoli into florets and finely chop stems as well. Also add a small bunch of kale that you bruise before adding to bowl (can use spinach or red lettuce instead). Optional add-ins include sprouts or cabbage.
Next up is the sauce made from 1/2 clove garlic, 2tsp tamari, 1tbs almond butter, 1/2 avocado, and 1/2 cup water. Can also include asian-style seasonings of your choice. Pour over veggies and combine well.
While "noodles" are dehydrating, put Chow Mein mix on another dehydrator tray and warm for 30 minutes.