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

      The Recipe

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.



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