Shredded Japanese Leaves
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
- Ingredients
- 2 cups fine Rice noodles
- ¼ cup sesame oil
- ⅓ cup Rice wine vinegar
- 2 Tbsps low-sodium soy sauce
- 3 cups Wakame seaweed (shredded)
- 2 sheets dried Seaweed (chopped)
- 2 Tbsps Sesame seeds
- crispy, fried Rice noodles (to garnish)
Preparation steps
1.
Place the fine rice noodles and a tablespoon of sesame oil in a heatproof bowl and cover with boiling water. Leave to soak for 10 minutes until soft.
2.
Whisk together the remaining oil with the rice wine vinegar and soy sauce in a mixing bowl. Add the shredded and dried seaweed, tossing well to coat.
3.
Once the noodles are soft, drain and add them to the seaweed, tossing well.
4.
Lift the salad into bowls and top with a garnish of sesame seeds and crispy rice noodles.
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