Asian inspired dishes like noodle bowls and stri-fries are without a doubt, some of my favourite meals to make for myself at home and order at a restaurant. Growing up, my mum cooked us a lot of these kinds of foods, but with noodles instead of seaweed; I’m not sure how my brother and I would have reacted to a serving of seaweed on my dinner plate!
However, now seaweed is something that I love and is often served in lots of dishes when I eat at Asian restaurants. There’s also so many different variations and ways of preparing seaweed and recently I’ve been experimenting with this seaweed pasta from a brand called Seamore. This is by no means a traditional asian dish.. I’ve kinda’ just thrown together a selection of veggies that I had in my fridge and freezer, along with the pasta and some king prawns, to create a fresh and tasty noodle bowl salad. This would be an ideal thing to whip up for a summer lunch dish and could easily be transferred into a Tupperware container to take with you on the go.
As well as sharing this recipe with you guys, I also wanted to tell you a little bit about the Seamore pasta and what I like about it, along with a few quotes from Seamore, to give you a little insight into what they’re product is all about. First up, this is what Seamore have said about their pasta and how it started:
“Seamore’s founder mistook seaweed for pasta, loved the experience and decided to fool the rest of the world. I sea pasta looks like tagliatelle but is 100% wild, handpicked seaweed from Connemara, Ireland. Our crowd-harvested I sea pasta is the equivalent of 500 grams fresh sea vegetables ready to be used as pasta, veggies or anything in between. It is not only great for your taste buds and health but also for the planet.”
Not only does this look like pasta, but you can pretty much cook and serve it in a similar way too. There are full instructions on how to cook your seaweed pasta on their website and the packaging, but I typically soak it for a little while, then boil until soft. I then love pairing it with a selection of fresh, colourful veggies and some protein like prawns or salmon; either in a huge tamari stirfry or salad bowl like this. It does taste completely different from regular pasta, but I actually really like it. There’s a pretty salty undertone to the flavour and it has a slightly chewy texture; which I like, as it means that the pasta remains al dente once cooked.
It also makes for a great lower carb alternative if you’re looking to bulk up a meal; so you could use it instead or as well as your regular pasta or noodles. Not only do I think that seaweed can be incredibly tasty, but it’s also a good way to get in an extra portion of veggies and has a few special health benefits too! Seaweed is a good source of iodine – “Iodine is a very important mineral for our body, because it stimulates hormones that are needed for normal growth, our nerve system and normal metabolism”.
The pasta also contains good Omega 3 fats, which are something that I try to make sure that I’m including regularly into my diet. I always try and consume healthy fats from a variety of different sources such as: salmon, nuts and avocados.. but it had never occurred to me that these could also come from seaweed pasta, who knew?!
If you do decide to give the seaweed pasta a try and need a little recipe inspiration, then this simple veggie packed noodle bowl might be a good place to start! I’ve basically combined a whole load of veggies, prawns and added in a really delicious, home made ginger and lime dressing! I love making my own dressing and the really fresh, citrus flavours instantly brighten up the dish and add an amazing depth of flavour! You could always switch up the vegetables or protein, depending on what you have in the kitchen.
If you want to find out more about the Seamore pasta or their other products, then you can visit their website here.
- 1 serving of Seamore Seaweed pasta (25g)
- 2 tbsp brown rice syrup
- 2 tbsp fresh lime juice
- Pinch of grated ginger
- 1 tbsp soy sauce
- Pinch of crushed chilli flakes
- 100g King prawns
- 1 clove garlic- crushed
- 1 large handful edamame beans- I cook them from frozen
- 1 large handful cooked sweetcorn
- Spring onions, pomegranate seeds and coriander to garnish
- Soak the seaweed pasta for 20 minutes, rinse and then cook for an additional 20 minutes. See the cooking tutorial video linked bellow.
- To make the dressing, combine the soy sauce, rice syrup, lime juice, chilli flakes and grated ginger and mix until well combined.
- Cook the prawns in a frying pan along with some coconut oil and crushed garlic. Once they're completely cooked through, add these into your bowl, along with the edamame and sweetcorn.
- Once the pasta has finished cooking, drain any excess water and rinse under cold water. Add this into the bowl and drizzle with a generous helping of the dressing.
- Garnish with some pom seeds, chopped spring onions and coriander.