Seaweed and Noodle Salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

This is not an authentic dish, in so far as I didn’t get it from any Japanese source, just from the happy ransacking of my own larder. Don’t worry about which noodles you use. I like the starchy, fresh Japanese ones, but they’re not very easy to find: dried Chinese egg noodles will do fine. Neither of these two seaweeds are very hard to get hold of and because all you have to do is soak them briefly, they aren’t hard to use. This tastes good, too, just with the fleshy green wakame or withou