Today I didn’t think I would having anything interesting for lunch. I’ve been busy procrastinating for my Italian exam for next week, which I’m really not looking forward to. I want to try out these Seaweed Jelly Noodles I bought the other day, since I knew my boyfriend might be a bit freaked out if I told him that was for dinner. They are from Korea, gluten free and can be found in the fridge section at Asian supermarket. I bought mine from Hanaro Mart, in Sunnybank. This supermarket also has legumes of Australian origin for really cheap.
I was planing on using the noodles in a stir fry, but then I read the back of the packet and it said to use it for salad. So I attempted my first Asian salad. I looked for inspiration online, but I didn’t have any of the ingredients to make a typical Asian salad dressing. So I tried to combine a few things and it tasted quite good. The rest of the dressing can be kept to marinate tofu or added to stirfry. These seaweed noodles are actually quite crunchy. I thought they would be more like bean noodles. I ended up adding some roasted seaweed, that I also discovered the from Hanaro. I’ve been putting it on everything. It’s so addicted.
Asian Salad with Seaweed Noodles (vegan, gluten free, nut free)
1/2 small red capsicum
small segment of cabbage
100 grams seaweed noodles
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon mushroom soy sauce
1 tablespoon lemon juice
1 tablespoon sweet chilli sauce
1. Thinly slice all the vegetables into matchsticks.
3. Take a small bowl to make the dressing. Combine sesame oil, mushroom soy, lemon juice and sweet chili sauce. (Makes 1/4 cup of dressing)
4. Dry toast sesame seeds in a pan.
5. Combine noodles and vegetables in a large bowl and 2 tbsp of the dressing.
6. Serve two dishes with toasted sesame seeds on top.