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  • Seasonal local food recipe No.323 – Frank’s Cornish seaweed noodles

    Posted on May 8th, 2016 Janet No comments

    My husband concocted this delicious meal last night from this week’s veg box contents when challenged with what to do with the sea spaghetti from The Cornish Seaweed Company.  He also used the bean sprouts in our boxes. Ingredients can be changed as you see fit!

    Serves 2

    mung-bean-sprouts-camelcsaPreparation time: 30 minutes
    Cooking time: 10 minutes

    Ingredients
    20g sea spaghetti
    1 onion, halved and thinly sliced
    thumb sized knob of ginger, peeled and matchsticked
    3 cloves garlic, finely chopped
    4 dried shitake mushrooms (or any fresh mushrooms as desired)
    bean sprouts
    150g buckwheat soba noodles (or any other noodles you fancy)
    1 heaped tsp chilli bean paste or sliced fresh chillies to taste
    1 Tbsp oil (sunflower or rapeseed)
    1 Tbsp soy sauce
    a dash of sesame oil
    juice of 1 lime

    Method
    Soak the sea spaghetti in cold water for 30 minutes, then drain.  If using dried mushrooms, soak in boiling water for 30 minutes, then drain and slice thinly.  Cook the noodles as instructed on the packet until al-dente and drain.

    Heat a wok or large frying pan, add the oil and stir-fry the onion for 2 minutes.  Add the ginger, garlic and beansprouts and stir-fry until the beansprouts start to soften.  Add the sea spaghetti, mushrooms, chilli paste, soy sauce and half the lime juice and stir-fry for 30 seconds or so. Add the noodles and stir-fry until everything is piping hot.

    Divide into two bowls.  Sprinkle some sesame oil and the remaining lime juice over each bowl and serve.

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