If you have a Japanese flair and are in the mood for something light crisp and sweet, this salad will touch the palate just right…
I always find it rewarding to use seaweed in my cooking, as the seaweed leaves a wonderfully fresh taste on the food. Especially for this recipe, I found that all the ingredients came together quite nicely. In hindsight the salad could have used something else, maybe chunks of tofu, or even diced sweet potato, but besides that this was an enjoyable meal.
Organic brown rice udon
Dried Wakame Seaweed
One small white or green onion
Date or bee honey
Fresh lemon juice
The first step is to the soak the seaweed in water, as most types come pre-dried. While the seaweed is soaking, heat a pot of water and when the water begins to boil turn down the heat all the way and add the udon. Udon usually takes around 5 minutes to cook, but I would advice you to check the package instructions. While the Udon is cooking, mix together the date honey, lemon juice, soy sauce, rice vinegar, sesame oil, and thinly chopped onion. When the noodles are done, shut off the water and ad a bowl of roughly chopped spinach to the pot. After one minute drain the udon and the spinach together. Rinse the udon with cold water until the noodles are cool. Drain the Seaweed and mix it in a large bowl with the udon and the sauce. Sprinkle with some sesame seeds or flavored sea salt and enjoy with a light white or rose wine.
Organic Brown Rice Udon, and Sweet Seaweed Salad.
Total price for two servings: $5-6
Recommended Wine: Barkan Emerald Riesling