1 bunch parsley, just cut away the bulk of bare stalk but you can leave some stalk
1 bunch cilantro, ditto, just remove the bulk of the bare stalk
5-6 large basil leaves
big handful of pea shoots
good handful of chives
generous pinch of oregano
generous pinch of thyme
1 tsp curry powder (or more to your taste)
3 tbsp nutritional yeast
1/4 cup of tahini
4 tbsp white balsamic vinegar
2 tbsp miso, preferably Shiro
1 block of silken tofu
water as required to thin
1 large zucchini
1For the sauce put everything except the water into a blender and whizz up. Add water at the end until you get the desired sauce consistency.
2For the zoodles use a spiraliser or a vegetable peeler to make zucchini zoodles. If you use a spiraliser cut into the noodles with scissors or you will have extremely long, and very mischievous noodles a la Lady and the Tramp.
3Place zoodles in serving dish, drizzle on sauce and garnish with alfalfa sprouts, pumpkins seeds and Italian parsley .... or any other garnishes you fancy. Some red chili flakes would be nice.