I saw these noodles while shopping at The Peoples’ Supermarket on Cowley Road, and thought they looked really appealing. They were very quick to cook (just a few minutes in boiling water), and held their shape nicely when cooked. They can stick together if you don’t add enough sauce, which I’ll remember for next time. But I loved them, and will definitely make them again! They make a nice change from egg noodles or even soba noodles. And they don’t taste seaweedy at all, fyi.
2 packages The Saucy Fish Co. Salmon Fillets With Chilli Lime & Ginger Dressing
500g Vel Vegetarian (Vegan) Seaweed Noodles
200g Tenderstem Broccoli
Soy Sauce (Kikkoman)
Place the salmon fillets on tin foil, skin side down, and drizzle with a little of the chilli sauce. Bake in a hot oven for 20 minutes, until cooked through. Don’t overcook.
Boil water in a kettle and then add to a large pot. Cook the noodles according to directions. Drain, reserving a little of the cooking water, and return to the pot. Add some soy sauce (to taste, and also to keep from sticking together) and stir through. If the noodles seem a little sticky, add a little of the cooking water, a tablespoon at a time and stir. You don’t want the watery.
In a large fry pan, heat a little bit of oil. Add a teaspoon of minced garlic and minced ginger. Fry for 30 seconds or so. Add the kale and broccoli and stir fry for about 6 minutes, until cooked through and bright green. Drizzle with soy sauce and agave syrup – about a tablespoon of each. Taste, and adjust sweet/salty to your preferences.
To serve, place noodles in a bowl, top with the greens, and add a filet of salmon. Optional: sprinkle with pumpkin or sunflower seeds and chopped green onion tops. Serve the remaining chilli sauce on the side.Pin It