Seaweed bowl


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 384 Kcal, 11g Protein, 67g Carbohydrates, 7g Fat


Ingredients

  • Rice noodles
  • 125 g wide rice noodles
  • Dressing
  • 1 tbsp black sesame seeds
  • 1 tbsp sesame seeds
  • 1 lime, rinsed with hot water; use grated zest and 2 tbsp of juice
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp hot chilli sauce (e.g. Sriracha)
  • 1 spring onions incl. green parts, cut into thin rings
  • Vegetables
  • 80 g seaweed (e.g. algues de Bretagne)
  • 0.5 cucumber, peeled, deseeded, cut into thin strips
  • 1 mango, cut into cubes
  • 150 g edamame, beans removed from the pods

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Instructions

  • Rice noodles

    Place the rice noodles in a bowl, pour over boiling water and leave to absorb for approx. 10 mins., drain.
  • Dressing

    Without adding any oil, toast the sesame seeds in a frying pan until golden brown. Mix the lime with all the other ingredients up to and including the hot chilli sauce, mix in the onion and half of the sesame seeds. Set aside 2 tbsp of the dressing.
  • Bowl

    Mix the rice noodles and dressing, serve in the bowls.
  • Vegetables

    Wash the seaweed for approx. 5 mins. under running water, drain. Top the noodles with the seaweed and the remaining ingredients, drizzle with the reserved dressing. Sprinkle with the rest of the sesame seeds.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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