Wild Seaweed and Miso Noodles
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Course:
Lunch
Cuisine:
Asian
Keyword:
seaweed noodles
Servings: 2
Calories: 121 kcal
Ingredients
- 450 ml water - plus extra for soaking the noodles
- 2 nests rice vermicelli noodles
- 2 cloves garlic - minced
- ½ tsp fresh ginger - minced
- 5 tbsp fresh seaweed - chopped. Use half this amount of using dried seaweeds, and soak before cooking to rehydrate.
- 2 tbsp white miso - feel free to add more or less to suit your taste
to serve
- 2 spring onions - chopped
- 2 tsp white sesame seeds
- 2 tsp black sesame seeds
- 2 tsp toasted sesame oil
- ½ lime - juiced
- ¼ tsp chilli flakes - more or less to suit your taste. you may prefer to use Sriracha instead for a more blended flavour of chilli.
- 1 tbsp soy sauce - optional
Instructions
To make the noodle broth
-
Place the dried noodles into a bowl and cover with freshly boiled water. Leave to ‘cook’ for the required time as stated on the packet.
If you are using another type of noodle that requires cooking, add into the broth water at the beginning and cook for the required amount of time before adding the other ingredients.
-
Pour the water into a saucepan and bring to the boil.
-
Add the garlic, ginger and chopped seaweeds. Stir and leave to simmer for 30-60 seconds.
to serve
-
Divide the noodles between 2 bowls. Pour the broth over, and spoon over any pieces of seaweed remaining in the pan.
-
Top each bowl with the remaining ingredients, being sure to taste the broth before adding the soy sauce, just in case it’s salty enough.
Nutrition Facts
Wild Seaweed and Miso Noodles
Amount Per Serving
Calories 121
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 1186mg52%
Potassium 154mg4%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 2g2%
Protein 5g10%
Vitamin A 232IU5%
Vitamin C 8mg10%
Calcium 99mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.