23 Sep Buckwheat Noodle Cakes with Sea Vegetable Salad and Ginger Sesame Dressing
Buckwheat Noodle Cakes with Sea Vegetable Salad and Ginger Sesame Dressing
The following is a recipe and excerpt from my recent article in Spirituality and Health Magazine, Everything You Need to Know About Seaweed" When most of us hear the word "seaweed," we think of nori, the pressed dried sheets of kelp used to wrap around sushi. But those papery sheets are just a small sampling of the abundance of sea vegetable varieties, the term I prefer to use in place of the invasive word “weed” for these aquatic vegetables. Ranging in color, texture, and flavor, the myriad types of marine species all pack a mighty nutritional punch. One of the most mineral-rich natural foods around, our bodies receive intense benefits from the balanced levels of sodium, potassium, calcium, phosphorus, magnesium, iron, and iodine the vegetables derive from the ocean water in which they live. The health benefits are many, but the most highly touted are the regulation of thyroid function, detoxification of heavy metals in the blood, prevention of radiation absorption, sleep and weight issues, and even the reduction of gastrointestinal stress (add Kombu to beans when cooking to reduce gassiness!). Even though sea vegetables are only recently gaining mainstream popularity, they have a rich cross-cultural history in both culinary and homeopathic uses. According to The National Ocean Service, “many seaweeds contain anti-inflammatory and anti-microbial agents. Their known medicinal effects have been legion for thousands of years; the ancient Romans used them to treat wounds, burns, and rashes. Anecdotal evidence also suggests that the ancient Egyptians may have used them as a treatment for breast cancer. Certain seaweeds do, in fact, possess powerful cancer-fighting agents that researchers hope will eventually prove effective in the treatment of malignant tumors and leukemia in people. While dietary soy was long credited for the low rate of cancer in Japan, this indicator of robust health is now attributed to dietary seaweed.” You will primarily find sea vegetables in dried form, and most (besides dulse and nori) will need to be re-hydrated in warm water for about 10-15 minutes before using. And if the thought of eating “fishy” seaweed plagues you (my issue for many years!), try arame and wakame—the mildest and sweetest of the varieties. Need more? Check out my guide to the most common varieties.
1 hr 10 min
1 hr 10 min
- Noodle Cakes
- 1 Package of Dry Buckwheat Noodles, or 3 packages of pre-cooked packaged Buckwheat noodles (Annie Chun’s Organic Buckwheat Soba Noodles work well)
- 1 Package of Mixed Sea Vegetables (I use Ohsawa Sea Vegetable Salad, a medley of Wakame, Green Nori, Kombu, Agar Agar, and Akamodoki, but you can mix and match your favorite dried Sea Vegetables)
- ½ Cup Julienned Cucumbers
- ½ Cup Julienned Carrots
- ½ Cup Julienned Daikon Radish
- ¼ Cup of Finely Sliced Scallions
- ¼ Cup Light Sesame Oil or Canola Oil
- 1 Tablespoon Toasted Sesame Oil
- 2 Tablespoon Soy Sauce
- 1 Clove Minced Garlic
- 1 Tablespoon of Minced Fresh Ginger Root
- 2 Tablespoon Rice Wine Vinegar
- 1 Teaspoon Lime Juice
- 1 Tablespoon Honey or Agave
- Sesame Seeds
- Cook Soba noodles in rapidly boiling water for 5 minutes (1 minute longer than package instructions). Drain (do not rinse, we need the starch to hold the noodles together) and toss with 1 teaspoon of kosher salt. Grease a 9×9 square baking dish with sesame oil, and pour drained noodles in (should be about 1.5 inches high). Refrigerate for at least one hour, until noodles are cool and set into a mold.
- If using pre-cooked noodles, skip this step
Make your Dressing
- Combine all ingredients in a mason jar, cover and shake vigorously to combine. (I like to grate my ginger and garlic on a microplane to get the mince incredibly fine. If you don’t have one, do a rough chop and use a blender instead of a jar to mix your dressing)
Make your Salad
- Place your sea vegetables in a bowl of cool water to hydrate for 10 minutes, remove from water and drain well
- Toss the sea vegetables with the fresh vegetables
Make your Noodle Cakes
- Cut your noodles with a large ring mold or cookie cutter (a glass will even work in a pinch).
- Remove the remaining noodles from your baking dish (save for snacking) and pour ½ of the dressing into the pan. Carefully place the noodle cakes in the pan, and let soak for 5 minutes on each side.
- Heat a nonstick frying pan on high heat, place the noodle cakes in the pan and sear each side for about 1 minute, until golden and crispy
- Plate your noodle cakes, top with a generous helping of the salad, drizzle with more dressing, and sprinkle with sesame seeds. Serve at room temperature or warm.
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