Are you saying – “What?”
Do not knock this until you try it!
I buy the yam noodles dry. You can buy them pre-cooked and in a bag with some liquid but I have read the ingredients and those noodles (pre-cooked in bags) do contain preservatives. That is why I always buy the dried noodles.
When cooked they turn “glassy” – clear. They take longer than rice noodles do to cook and they expand a lot more.
I like trying different kinds of foods and I love the clear, glassy look of them. They can be used hot or cold.
YAM NOODLE SEAWEED SALAD
- Dried yam noodles (the pre-cooked packaged ones contain preservatives)
- Dried Wakame (picture below of kind I use – small dry flakes) Or use some Dulse instead
- 2 C mixed salad greens
- 1/4 C Green peas (I use frozen and thaw in hot water)
- 1/4 C Grape tomatoes
- 1/4 C Purple Cabbage
- 1/4 C Mushrooms (whatever kind you want to use, I used brown)
- 2 Green onions
- 1/4 C Cucumber
- 2-3 Tbsp Sesame Seeds
The amount of each ingredient you use is up to you.
Cook yam noodles (these are too hard to measure when dry but note that they swell like spaghetti. But if you make too much, just put extra in fridge and you can use in salads or for stir fry).
After cooking, pour the cooked noodles into a strainer and rinse with cold water – put off to side.
While noodles are cooking soak Wakame for about 7 minutes, pour into strainer, rinse with water and squeeze excess moisture out of them (using your hand)
Add greens and chopped veggies to a bowl.
Add some cooked, cooled yam noodles and some Wakame (start with just a little if you are not used to it)
Add some of the dressing (recipe below) and sprinkle with sesame seeds
Tamari Ginger Dressing
- 3 Tbsp extra virgin olive oil
- 2 Apple cider vinegar (or lemon juice)
- 1 Tbsp Tamari (or Braggs soy or Coconut Aminos)
- 1 tsp sesame oil
- 1 tsp grated ginger (optional)
- 1/2 tsp sweetener (optional)
The picture above is of Wakame seaweed and Dulse. The white bowl contains soaked wakame.
There are different varieties of Wakame. You may see some long, thick strips that are very hard. I have not tried that.
The Wakame I use is in the picture – they are small, dry cut pieces but once soaked they swell and expand. Wakame does not have a really salty taste unlike some other seaweed. It is milder.
Dulse (as pictured in the bag), is softer and can be cut with scissors. It does not have to be soaked first. It does have a salty taste.
Wakame is loaded with calcium, magnesium, chlorophyll, iodine, protein. High in minerals and trace minerals. Different seaweeds contain various nutrients.
HEALTH, HAPPINESS, PASSION AND PURPOSE!
With Love, Diana