Arame Soba Noodle Salad

Using kamut or buckwheat noodles is a nutritious way to get some extra fiber into this recipe. Also they are easier to digest and have a unique flavor. Be sure to use organic edamame when you can, as this gives it a protein boost with an extra rich and nutty texture!

Arame Soba Noodle Salad 15 minutes prep, 15 minutes cooking6 full servingsWill last 3 days in the fridge; can also be frozen for later.Ingredients:

• 1 teaspoon dried basil
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• 8 oz kamut or buckwheat soba noodles
• ½ cup arame
• 2 cloves garlic
• 1 teaspoon ginger root, grated
• ¼ cup rice vinegar
• ¼ cup sesame oil
• 3 tablespoons tamari
• 1 cup green onions, chopped
• 1 carrot, grated
• ¼ cup of toasted pine nuts or black sesame seeds
• 1 cup shelled and cooked edamame (optional)

How it’s made: Bring large pot of water to a boil, add rosemary, basil, and salt. Add noodles, cook until al dante, (about 8–10 minutes) drain, and set aside.Soak arame in 1 cup cold water for about 10 minutes, drain.In a large bowl, whisk together garlic, ginger, vinegar, sesame oil, and tamari. Add warm noodles to sauce, and toss to coat. Stir in carrots, onions, and arame. Sprinkle with edamame and toasted pine nuts or sesame seeds.

Delicious Knowledge:

Why Arame? And everything you need to know about veggies from the sea!

Did you know that sea vegetables are the most mineral dense foods on the planet? They are high in important trace elements that land vegetables are lacking due to soil demineralization. We require many trace minerals for survival, minerals such as calcium, magnesium, potassium, iodine, iron, and zinc, all of which can be adequately found in sea vegetables.

Arame:

Arame is a brown kelp with a mild and sweet taste. This veggie is typically sliced into long string-like strands, cooked for many hours, and dried in the sun before being packaged. Prior to cooking it should be soaked in water for 5–10 minutes to bring it back to life. Because arame is the mildest tasting seaweed, it is very versatile and can be used in many dishes, especially as a garnish.

Benefits: rich in calcium, iodine, potassium, vitamin A, and dietary fiber, full of immune boosting properties, and promotes glossy hair, a clear complexion, and strong nails. Arame is also associated with improved libido and seen as a good source of lignans which help fight against cancer.

Uses: quiches, pilafs, rice, stir-fries, soups, pasta salad, or added into a cold salad.

Nori: Nori, commonly referred to as dried seaweed, is a dark green, crispy, and paper-thin vegetable with a salty taste.Benefits: Medicinal for the kidney and strengthens the nervous system. Nori helps lower cholesterol levels. It is very rich in protein, and is high in iodine and vitamins A and C.Uses: Nori is most commonly used to make sushi rolls. It can also be used as a garnish for salads, soups, and noodle dishes, or just eaten roasted as a snack.

Dulse:

Dulse is a reddish-brown vegetable that can be eaten fresh right off the rocks or sundried into flakes or powder. This sea veggie is chewy with a salty, tangy flavor.

Benefits: Great source of iron, potassium, and iodine; strengthens the blood, adrenals, and kidneys; and helps to treat herpes. It can also be used to help treat gum inflammation or a toothache by covering the infected area with the vegetable.

Uses: Sun dried dulse can be fried into chip form or baked in the oven for a tasty snack. It tastes great in soups, sandwiches, or salads and can be easily added to bread or dough. It can also be diced and used as a flavor enhancer in dishes.

Kombu:

Kombu comes in a dark purple color, giving off an umami flavor. It is usually sold dried in the form of powder or strips, pickled in vinegar, or eaten fresh. This vegetable has the ability to enhance the flavor of savory dishes that are stewed, simmered, boiled, or baked.

Benefits: Kombu is very high in iodine, calcium, and vitamins A & C. Cooking with kombu will also help digestion, especially when added to beans.

Uses: Kombu is often used as the base for soup stock, mixed in with stews and rice, cooked with beans, or used to wrap food in. It’s also very good on its own and can be baked or boiled.

Wakame:

Wakame is a green colored, salty variety of kombu. This type of seaweed is the most tender, and will expand about seven times its size after being soaked for about ten minutes in water.

Benefits: Wakame is loaded with calcium, rich in iodine and vitamin A & C, and has a high protein content.

Uses: Serves as a great tenderizer, aiding in the digestion of beans and other high fiber foods. Can also be eaten as a snack, and added to soups, salads, or stir-fry as an easy way to add extra minerals into foods.