Seaweed is a natural accompaniment to Asian dishes, so we were delighred when Lucie Adams, writer of The Glow Within blog, shared this recipe with us. It's as bright as it is good for you, and as delicious as it is simple.
"It's hard to find people as passionate as those behind Mara Seaweed. Where my food comes from is incredibly important to me, so naturally I chose to use the seaweeds from Mara Seaweed when I learned how they hand harvest nutrient dense, fresh seaweed from pure, wild waters around Scotland's coastline, drying and blending it to retain the rich and nature flavours - that's real food!
Topping this salad with Shony added a beautiful depth of flavour and the additional boost of vitamins and minerals to help health keep your thyroid, hormones and immune system in tip top condition is always an added bonus."
Lucie's Thai-Style Glass Noodle Salad
Time: 20 mins
Handful fine green beans
60g glass noodles
2tbsp sesame oil
1/2 tin chickpeas (drained and rinsed)
Small handful finely chopped coriander
1 tbsp cashew nuts
1 red chilli
1 yellow chilli
3 tbsp soy sauce
1 tsp Shony seaweed
1. Cut the beans in half, trimming off the ends.
2. Put the glass noodles into a bowl, place the beans on top and cover them both in boiling water. Gently separate the glass noodles with a fork.
3. After 3 minutes, remove the beans and put them on a plate. Drain the glass noodles in a sieve and blanch them in cold water.
4. Remove the stalk and seeds from the chillis and slice into fine rings.
5. Heat the sesame oil in a pan and cook the chickpeas in the oil for a few minutes until slightly brown.
6. Add the beans and chilli to the pan and fry them lightly with the chickpeas, before stirring in the glass noodles, coriander and the cashews.
7. Season with salt, pepper, a sprinkling of Shony seaweed and a dash of soy sauce to taste.