Creamy Sesame Arame with Skinny Soba Somen Noodles

Sea vegetables have phytonutrients found nowhere else: special types of fibre, and unique carotenoids and polysaccharides, and various polyphenol defense compounds, each of which may have anti-cancer properties.

I encourage everyone to try experimenting until you find the sea vegetables that you love and incorporate them into your diet. This dish is my favourite – nutrient dense and so tasty. Serve with a bowl of miso soup and some grated daikon.

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

½ pack skinny soba somen noodles
½ cup arame seaweed rinsed
Filtered water
¼ cup sauerkraut
2 tsp sesame tahini
½ cup fresh or frozen corn
1 thinly sliced spring onion
Zest from one lemon

Method

Bring a large pot of water to a boil and cook the soba noodles for 3 minutes.
Drain and rinse in cold water, set aside.
Place the rinsed arame in a small pan and add enough filtered water to cover, bring to a boil and simmer on low heat for 15 minutes.
Gently stir in the sauerkraut, tahini and corn and simmer for 5 minutes.
Arrange the soba noodles in a bowl and top with the creamy arame.
Garnish with the spring onions and lemon zest.

Delicious!