Chilled kombu dashi noodles with sea spaghetti seaweed

Chilled kombu dashi noodles with sea spaghetti seaweed

15 mins Prep · 30 mins Cook

Kombu dashi’s briny, mushroom-like umami flavour creates the perfect savoury base to your noodles. While it's excellent when chilled, this dish is also delicious served warm

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Cuisine Japanese
Diet Vegetarian
Preparation Moderate
Nutrition (per serving)
Calories 220
Fat 5.6g
Saturates 0.9g
Protein 5.3g
Carbs 36.2g
Sugars 12.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Make a few cuts in the kombu – this helps to release flavour. Combine the kombu and water in a saucepan placed over a medium heat. Simmer for 15 minutes. Then set aside and chill.


Heat the oil in a wok until it just starts to smoke.


Transfer the oil to a medium bowl and allow it to cool.


Cook the noodles and spaghetti according to the package directions. Drain and toss with the oil in the medium bowl or on a small, rimmed baking sheet. Cover and refrigerate until cold.


In a small bowl, whisk together the soya sauce, sugar, vinegar, crushed Sichuan peppercorns and salt.


Divide the noodles and spaghetti between 4 bowls. Pour 250ml of the chilled dashi over each and garnish with the spring chopped spring onions, chilli, sesame seeds and a drizzle of the soya sauce mixture.