VEGAN STIR-FRY RICE NOODLES WITH WAKAME SEAWEED AND VEGETABLES

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Tasty dinner, quick and easy to prepare, full of colorful vegetables, warming chili, ginger and nourishing wakame seaweed.
Wakame, also known as “sea mustard” are used commonly in Japan as regular vegetables. They are very convenient to prepare, you can buy them in the form of dried strips, which greatly increase after soaking. Once bought, they will last you for a long time, and they are a great and valuable addition to variety of dishes and not only the ones inspired by the asian cuisine. They have a mild flavor and remind me more of spinach with a delicate “sea” aroma.

 

Vegan stir-fry with wakame seaweed, vegetables and rice noodles
Vegan stir-fry with wakame seaweed, vegetables and rice noodles
Vegan stir-fry with wakame seaweed, vegetables and rice noodles
Vegan stir-fry with wakame seaweed, vegetables and rice noodles
Vegan stir-fry with wakame seaweed, vegetables and rice noodles
It’s worth to eat them, they are a rich source of calcium, magnesium, iodine, iron and vitamins: A, B2, C, D, E and K. And you only need a small amount to enrich the dish, which is especially helpful in winter, when the number of vegetables and fresh greens is limited.
The preparation of this seaweed is easy, you just need to put them in a bowl or a jar, add some water, wait 10-15 minutes for them to expand and then drain them off. After that, just add them into a variety of dishes, soups (for example miso soup), or a quick stir-fry.
Personally, I love dishes like this and prepare them often, no matter what time of the year it is. In winter, they are a great way to have a colorful meal, full of mixed vegetables, warming chili and ginger, and in other months it’s a great option when you don’t want to spend too much time over the stove, and fancy a delicious, colored dish.

This kind of meal is very convenient to prepare too, when you use rice noodles, which only need few minutes of soaking, in the same time you can soak the wakame and chop some vegetables. Sometimes you can even omit chopping the vegetables, when you want a “super-fast” option and use frozen “chinese style” mixed vegetables or any other kind really.

This dish is sweet&salty and it has a nice spiciness. It tastes good when eaten cold too, you can easily pack it into your lunchbox. You can also transform it into a “ramen style” dish, just add some dashi stock or a regular stock and few other, optional ingredients, like tofu, tempeh, miso paste, more vegetables etc.

The recipe was published on a polish website “Hello Zdrowie” and you can fin it here.
Enjoy ☺
Vegan stir-fry with wakame seaweed, vegetables and rice noodles