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Creamy Sesame Arame with Skinny Soba Somen Noodles

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.

  1. ½ pack skinny soba somen noodles
  2. ½ cup arame seaweed rinsed
  3. Filtered water
  4. ¼ cup sauerkraut
  5. 2 tsp sesame tahini
  6. ½ cup fresh or frozen corn
  7. 1 thinly sliced spring onion
  8. Zest from one lemon

  • 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!

 

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