Hijiki and soba noodle salad

This recipe is from macrobiotic cook and counsellor Celia Duplock. Celia also offers macrobiotic counselling, food coaching, menu planning and cooking lessons for individuals in their own homes, or for small groups by appointment. Contact 07831 342214 for more.

Yields4 Servings
 25 g dried hijiki 1 tbsp mirin (Japanese rice wine) 1 tbsp brown rice vinegar 1 tbsp ginger juice 225 g soba noodles 100 g carrot (cut into matchsticks) 150 g courgettes (cut into matchsticks) 150 g tiny broccoli florets 1 tsp sesame oil ¼ tsp lemon juice 2 spring onion (finely sliced) 1 tbsp toasted sesame seeds
1

Soak the hijiki in a coating of water for 15-20 minutes, until soft.

2

Drain the hijiki and place in a saucepan with 150ml of fresh water.

3

Simmer for 15-20 minutes until tender, and most of the liquid is absorbed.

4

Add the mirin, soy sauce, rice vinegar and ginger juice and allow to cool.

5

Cook the noodles al dente in plenty of water for 5 minutes, then drain and rinse thoroughly in cold water.

6

Blanch the carrot, courgette and broccoli in boiling water for 1 minute, then drain and rinse immediately in cold water.

7

Place the cold noodles in a large salad bowl and lightly rub in the sesame oil by hand.

8

Add the hijiki and cooled vegetables and mix well by hand. If there is too much liquid from the hijiki, drain and set aside as an additional dressing.

9

Add the lemon juice and garnish with spring onions and sesame seeds.


CategoryCuisine

Ingredients

 25 g dried hijiki 1 tbsp mirin (Japanese rice wine) 1 tbsp brown rice vinegar 1 tbsp ginger juice 225 g soba noodles 100 g carrot (cut into matchsticks) 150 g courgettes (cut into matchsticks) 150 g tiny broccoli florets 1 tsp sesame oil ¼ tsp lemon juice 2 spring onion (finely sliced) 1 tbsp toasted sesame seeds

Directions

1

Soak the hijiki in a coating of water for 15-20 minutes, until soft.

2

Drain the hijiki and place in a saucepan with 150ml of fresh water.

3

Simmer for 15-20 minutes until tender, and most of the liquid is absorbed.

4

Add the mirin, soy sauce, rice vinegar and ginger juice and allow to cool.

5

Cook the noodles al dente in plenty of water for 5 minutes, then drain and rinse thoroughly in cold water.

6

Blanch the carrot, courgette and broccoli in boiling water for 1 minute, then drain and rinse immediately in cold water.

7

Place the cold noodles in a large salad bowl and lightly rub in the sesame oil by hand.

8

Add the hijiki and cooled vegetables and mix well by hand. If there is too much liquid from the hijiki, drain and set aside as an additional dressing.

9

Add the lemon juice and garnish with spring onions and sesame seeds.

Hijiki and soba noodle salad