This dish tastes like a takeaway but has all the goodness of a salad. The seaweed pasta is amazing together with the asian dressing. 🌱
For the pasta
Prepare the pasta by soaking it in hot water for 20-25 minutes and rinse with cold water afterwards. Pour over 2 tablespoons of sesame oil.
For the salad
In the meantime while your pasta is soaking, peel the cucumber into ribbons using a vegetable peeler, discarding the watery middle. Trim and peel the carrots, then peel them into ribbons. Cut the peppers in half, cut out the stem and seeds and slice into long, thin strips. Cut out the thick stem off the pak choi and shred the leaves thinly. Pick the coriander leaves and discard the stems.
Add the vegetables and herbs you’ve just prepared to the bowl with the pasta. Toss everything together to combine. Divide between bowls and set to one side.
For the dressing
Peel the ginger by scraping off the skin with a spoon and roughly chop. Zest one of the limes. Cut the limes in half and squeeze the juice into the food processor. Add the lime zest, peeled ginger, 3 tablespoons of sesame oil, the chili flakes, peanut butter, soy sauce, maple syrup and water. Blitz to make a sauce.
For the mushrooms
Put the wok over a high heat and add the vegetable oil and remaining sesame oil. When the pan is hot, add the mushrooms and fry for 5-6 minutes, until they shrink in size and darken in colour.
Optional: while you are preparing the mushrooms, fry the vegan chicken pieces in a pan until they are crispy.
Divide the cooked mushrooms (and vegan chicken) among the bowls and drizzle over the spicy peanut dressing. Enjoy! 💚
You need the following product to prepare this dish:
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