- 1 bundle organic brown rice and wakame seaweed noodles
- 2 teaspoons wakame seaweed expanded
- 1/4 cup carrot ribbons
- 1/4 red bell pepper
- 1/4 cucumber
- 2 green onions
- 1 teaspoon sesame seeds
- 2 tablespoons sesame oil
- 3 dashes shoyu or tamari
- 2 tablespoons mirin
- 1 small squirt sriracha
- 1/2 of a lime juiced
- 1/2 inch piece of fresh grated ginger
Place warm water on top of wakame seaweed, and let it expand.
Bring water to a boil and then place noodles in to boil for 3-4 minutes. Strain water, and rinse noodles in cold water to stop the cooking process immediately.
Combine noodles and seaweed in a bowl, and using a peeler make carrot ribbons (long strands). Chop bell pepper and cucumber into cubes, and chop green onions. Add to bowl and sprinkle sesame seeds on top.
Whisk dressing ingredients together and taste, Adjust accordingly with sriracha for spice preference. Pour on top of noodle salad, mix well, and serve.
**Wakame seaweed is high in enzymes and is a great source of magnesium.
**Shoyu is a fermented soy product that is high in antioxidants. It helps aid digestion and promotes healthy gut flora.