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))
  1. Place the fine rice noodles and a tablespoon of sesame oil in a heatproof bowl and cover with boiling water

  2. Leave to soak for 10 minutes until soft

  3. Whisk together the remaining oil with the rice wine vinegar and soy sauce in a mixing bowl

  4. Add the shredded and dried seaweed, tossing well to coat

  5. Once the noodles are soft, drain and add them to the seaweed, tossing well

  6. Lift the salad into bowls and top with a garnish of sesame seeds and crispy rice noodles

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *