05.11.15 Eat, Learn Blog SumoSalad

Living in Australia we are incredibly fortunate to have access to most of the world’s finest produce and be exposed to culinary delights from all cultures. Experimenting with texture, flavour and smell is a great way to practice eating mindfully. The more present we are when we prepare and consume our food the more likely we are to make choices that best serve us.

I choose to substitute processed and refined foods such as rice and flour or rice noodles with cauliflower, bean noodles or enoki. Enoki is a delicious long thin mushroom that has the texture and appearance of a noodle. It is low-calorie source of protein and complex carbohydrates.

The following is one of my favourite recipes that is light and nutritious; I have substituted noodles with enoki. It’s my version of Pad Thai – Japanese style. I hope you enjoy it as much as I do.



  • 1 leek
  • 5 Brussels sprouts
  • 1 bunch of broccolini
  • 1 2cm cube of Fresh Turmeric grated (if not ¼ tsp of powder is fine)
  • 2 cloves of garlic crushed
  • 1 small- medium Lebanese zucchini (these little guys are pretty, they have a mottled green and white skin. If you cannot find the Lebanese variety, conventional is fine
  • 200 grams of Enoki a long thin Japanese mushroom, chop the roots off
  • Handful of green beans, trimmed and cut into 2
  • ¼ of a small cauliflower
  • Dulse flakes
  • 1 tablespoon of Mirin
  • 3 tablespoons of Shoyu (a light soya sauce)
  • 1 tablespoon of coconut oil
  • Cutting board
  • Sharp Knife
  • Grater
  • Wok or frying pan
  • Garlic crush
  • Processor

* I am a huge fan of turmeric, it is one of the best natural anti-inflammatories, is a fabulous colour and tastes great. Turmeric with lemon, water and cinnamon makes for a delicious tea, digestive and anti-inflammatory.


  1. Process the cauliflower to be a fine consistency and set aside
  2. Peel the top layer leaves off the brussels sprouts, trim the base then cut into quarters following the length of the brussels sprout, set aside
  3. Rinse the broccoli and trim the ends, then cut the stems into lengths of 3, set aside
  4. Slice the leek thinly, add to the wok with the turmeric, garlic and coconut oil, sauté on a medium heat until the leek is softened
  5. Add the brussels sprouts, sauté for one minute before adding the cauliflower, beans, brocollini, zucchini, shoyu and mirin, stir fry for a further 5 minutes then add the enoki keep on a medium heat stirring regularly
  6. Add the enoki toss through on a medium heat until it has softened
  7. Serve and garnish with Dulse (A sea vegetable / seaweed) and crushed peanuts

*Option to add a firm tofu or chicken. If you choose to do this, cut and pre pan or wok fry the tofu or chicken till cooked and set aside. Add in when the enoki goes in.


My children love spaghetti bolognese, I have recently substituted the spaghetti with enoki sautéed in 1 teaspoon of water and a dash of coconut oil, serve the bolognese sauce on top, delicious!

Takes 15- 20minutes to prepare and cook, add extra shoyu or mirin to taste

Serves 4




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