The Impasta Bowl

In this hilarious, informative and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to bust out one of the most amazing raw noodle dishes you’ll find anywhere.

This Impasta Bowl comes at you as the brainchild of J-Wricky-Wricky-Wro and Anthony Padilla of Smosh. You won’t be surprised to learn that the two “cooked” this recipe up between laughs while out to dinner one evening, but this pasta ain’t no joke. It means business.

The Impasta Bowl

Dressing:

• 1 tablespoon sesame oil
• 1 teaspoon coconut aminos
• 1 inch piece ginger, peeled and minced
• 1 large clove garlic, crushed
• Pinch red pepper flakes, crushed (to preference)
• Juice of one large orange
• Generous splash Immune Shield

Impasta Bowl:

• 1 large daikon, spiralized
• 2 medium carrots, spiralized
• 1 and ½ tablespoon scallions, minced
• Heaping 1/3 cup cilantro, minced (to preference)
• 1 and 1/3 cups snap peas, halved
• Sprinkle black sesame seeds

Marinated Mushrooms:

• 1 and 1/3 cups King oyster mushrooms, sliced thin
• 1/3 cup coconut aminos
• Splash apple cider vinegar

Directions:

Let’s begin with the dressing/sauce that’s going to make those raw noodles really shine, and not just from the moisture.

Your base begins with sesame oil and coconut aminos. Then comes your minced ginger, crushed garlic, red pepper (adjust this one to your own heat tolerances), the juice of a sweet Valencia orange, and a dash of Sunwarrior’s Immune Shield for extra minerals and immune boosting goodness.

You now have a lot of different liquids with their own viscosities, flavors, and individual traits floating together, but remaining separate. We don’t want that. Segregation is bad. We want those flavors to meld together, influence one another, and become something more than it could ever be separate and lonely. You must whisk it, whisk it good!

Now you will pour this over your impossibly awesome imposterish noodles that let you avoid all those processed carbs and gluten easily. But wait, we haven’t talked about those noodles yet. How do you make such a thing?

J-Wro spiralized a daikon radish and a couple carrots for a beautiful, nutritious, angel hair pasta (you can make yours a little thicker if you like). Go ahead and drizzle your Asian inspired sauce over those sexy noodles. They can take it.

Now for some veggies. King oyster mushrooms that have been sliced thin and marinated in coconut aminos and apple cider vinegar, minced scallions, cilantro, and halved snap peas go into the mix. You will want to get your hands in there and make sure all those juices get flowing over every bite (yum). Garnish it with black sesame seeds and enjoy this savory, tangy, spicy dish. It’s a good one and the perfect light lunch or dinner!

See more from Jason Wrobel!