Chinese Rice Noodles with Seaweed and Almonds
Seaweed is a superfood - loaded with vitamins and minerals. This noodle dish is packed with flavor and only takes a dozen minutes to make.
8 ounces dry rice noodles
3/4 cup sliced almonds
4 cloves garlic, chopped
1 1/2 cups chicken stock (or vegetable)
1/4 cup soy sauce
2 tablespoons grated fresh gingerroot
1 ounce (about 30 grams) dry roasted seaweed
1/2 teaspoon dark sesame oil
Soak noodles in a bowl of warm water for about 10 minutes.
Meanwhile, in a small skillet, saute almond slices in a little butter with a pinch of salt. In a large skillet, saute garlic in a little olive oil for a few seconds. Pour in chicken stock and soy sauce. Add grated gingerroot. Let simmer 5 minutes for flavors to marry. Add noodles and cook 3 - 4 minutes, or until tender. Crumble in seaweed and toss well. Top with toasted almonds and sprinkle on sesame oil. Serves 2 - 3. Note: It's also fabulous with some sauteed shrimp on top.