Recipe Box: Sea Noodle Salad for STUDY Journal Vol. 2 | The Sea

Vidya-Sea Noodle6 I grew up by the ocean on a little island in Southeast Alaska.  Fishing was a big part of the local culture, and seaweed a delicacy that came with it. The local tribes of the area – Haida, Tlingit & Tsimshian – had their own special ways of preparing seaweed into useful tools and edible delicacies.  Think pickled bull kelp and beach asparagus, dried bladderwrack , sea lettuce salads, herring roe on kelp, and countless other ways to prepare the innumerable sea edibles of the local area (there’s actually quite an in-depth book with recipes and seaweed guide published by a women from the island, check it out if you’re into learning more about beach foraging).

SeaNoodles_Lunch-1 When I moved to Oklahoma, being landlocked was a big change for me.  I missed sea life…evening walks by the beach, the smell of the crisp salt air, fresh-caught salmon from our friends.  In the midwest now, I only get my sea fix when I travel or escape to the kitchen. In lieu of Alaskan seaweeds, kelp noodles have become a staple around my house now.  Sea Tangle is the brand I find here in OKC, and can usually be found at most Asian markets and Whole Foods.  The noodles are quite crispy right out of the package, so a little trick I learned is to soak the noodles in hot water with a teaspoon of baking soda to soften them.  After 10-15 minutes you have a soft, spaghetti-like noodle that’s low-calorie, gluten-free, high in nutrients and neutral in flavor.  You can read more about the health benefits of including sea vegetables into your diet here.

SeaNoodles_Lunch-5 This month I’m sharing my favorite creamy sea noodle salad recipe in Vol. 2 of STUDY Journal | The Sea Issue.  The talented ladies of Hart & Honey launched this gorgeously written, styled, and designed journal in June, which focuses on a single topic in nature that is told through the lens of environmental awareness, artisans tales, informational charts pretty enough to be wall art, and experimental recipes you’ll flock to your kitchen to try. The inaugural issue of STUDY focuses on the honey bees. Lovely imagery, delicious recipes and educational interviews provide practical and enjoyable ways to better appreciate and support the honey bee in this issue.  You’ll also find my honey turmeric elixir recipe inside! You can still order your copy of Vol. 1 and subscribe for the fall release of Vol. 2. I promise you’ll want this one on your coffee table for keeps.

Claire_SeaNoodles-001 The photos by the sea pictured here were taken by Lily & Ashley (Hart & Honey) and will be featured in the Sea issue when it goes to print. I couldn’t be more pleased to share their gorgeous take on this beach day lunch affair.  I’ll be headed back to Alaska next month to reconvene with mother ocean and say goodbye to the town I grew up in as I help my mom pack up and move down to California. I’ll be sharing my sea tales as we take the ferry to Canada and drive down the coast to San Francisco.  Claire_SeaNoodles-002 SeaNoodles_Lunch-10 Claire_SeaNoodles
Vidya-Sea Noodle3

SEA NOODLE SALAD WITH CREAMY SESAME CITRUS SAUCE

Salad
1 package kelp noodles, soaked
1 zucchini, spiralized or julienned
¼ cup cilantro, chopped
1 cup spinach leaves
1 red radish, sliced thinly
½ avocado, cubed
1 tbsp gomashio
1 tbsp dulse flakes

In a large bowl, add 1 teaspoon of baking soda and pour hot water over top, mix until well combined. Place the kelp noodles and allow to soak for 15-20 minutes, or until the noodles have softened slightly.  Drain and rinse the noodles.  Add the zucchini noodles and cilantro to the bowl. Toss well with the dressing.  Add the avocado, sliced radish and spinach, toss again lightly. Sprinkle with gomashio and dulse flakes, then garnish with a spring of cilantro to serve.

Sesame Citrus Sauce
½ cup tahini
4 tbsp lemon juice
¼ cup orange juice
1 tbsp white miso
1 tbsp sesame oil
1 tbsp ume plum vinegar
1 ½ inch ginger
1 tsp dulse flakes
½ tsp sea salt
½ tsp cracked pepper
1 cup water

Combine all ingredients in a high-speed blender, blend until creamy. Transfer to an airtight container and store in your fridge until ready to use. Note: You’ll have leftover sauce after you dress the salad, store in an airtight container and use again for another round of noodles or as a dressing for your favorite salad or steam veggies/brown rice combo. 

Serves 2-4