Do you ever eat seaweed? It’s a really good idea to eat it more often; and I don’t just mean the nori sheets of your sushi rolls. Seaweed is a great addition to your diet as it’s high in vitamins, minerals and fibre. It’s high in calcium, vitamin B12 and iron, which is great if you’re a vegetarian (like me) or a vegan.
But besides your own health, did you know it’s also good for the planet? Seaweed is very sustainable. It grows in water, which we have more of than land and it grows very fast, so you can produce a lot of seaweed to feed our growing population. Another benefit is that seaweed doesn’t need fertilizer and it reduces carbon emissions.
It’s still a bit difficult to buy seaweed in the supermarkets. Luckily you can order it online at Wereld van Zeewier if you live in the Netherlands. I got a bag of Mixed Sea Vegetables and made this vega(n) recipe for noodles with seaweed. The seaweed can be kept at room temperature. It’s packed with salt for conservation, all you have to do is rinse it and it’s ready for consumption. You can eat it both warm as cold. I made this seaweed recipe with sweet potato and buckwheat noodles from King Soba. With these noodles this dish isn’t only vegetarian and vegan, it’s also gluten free. Feel free to use whichever noodles you like!
Recipe (for 2 people)
250 grams buckwheat noodles (I used sweet potato and buckwheat noodles from King Soba)
1 bag mixed sea vegetables (170 grams/6oz. I used Sea Tangle Noodle company)
200 grams mixed mushrooms (I used chestnut mushrooms, beech mushrooms, mini shiitake)
2 tbs sesame oil
1 teaspoon chili flakes
2 teaspoons Sesame seeds
Add the mushrooms. Sprinkle with sesame seeds before serving.
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