Ingredients
- Kombu 15g
- SpinneysFOOD Bottled Drinking Water 1ltr
- Sesame oil 1 tbsp
- Noodles (egg or rice) 300g
- Atlantic Kitchen Sea Spaghetti Seaweed 50g
- Light soya sauce 4 tbsp
- White granulated sugar 4 tbsp
- Rice vinegar 3 tbsp
- Sichuan peppercorns 1 tsp
- SpinneysFOOD Salt 1 tsp
- Spring onions 2
- Red chilli 1
- Sesame seeds, toasted For sprinkling
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."
Chilled kombu dashi noodles with sea spaghetti seaweed
Japanese 15 Mins Prep · 30 Mins Cook
- 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.