Shredded Japanese Leaves
Summary Not available
- 2 cups Rice noodles
- 0.25 cup sesame oil
- 0.333 cup wine vinegar
- 2 soy sauce
- 3 cups seaweed
- 2 Seaweed
- 2 Sesame seeds
- crispy (fried Rice noodles (to garnish))
Place the fine rice noodles and a tablespoon of sesame oil in a heatproof bowl and cover with boiling water
Leave to soak for 10 minutes until soft
Whisk together the remaining oil with the rice wine vinegar and soy sauce in a mixing bowl
Add the shredded and dried seaweed, tossing well to coat
Once the noodles are soft, drain and add them to the seaweed, tossing well
Lift the salad into bowls and top with a garnish of sesame seeds and crispy rice noodles
No extra notes