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Three Colour Noodle Seaweed salad

Seaweed is cooling in nature and is one of the most nutrient rich foods containing iodine, vitamin K, magnesium, iron, calcium and the B-vitamins folate, riboflavin and panthothenix acid.


  • 1 cup dried seaweed, such as wakame
  • 2 bundles mung bean or rice noodles
  • 4 cloves garlic, minced
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce or tamari (GF) sauce
  • 3 tbs dark sesame oil
  • 2 tbs sesame seeds
  • 1 medium carrot, cut into matchistick sized pieces (or grate it with a cheese grater)
  • 2 medium green onions, cut into 1/2 inch lengths, roots and tips discarded


Cover the seaweed and mung bean noodles with cold water (5-7 cups) for 15 minutes, drain, and press the remaining water out.  While these are soaking, bring 5 cups of water to boil.  Once the seaweed and noodles are drained, cover them again with the boiling water and let sit 10 minutes.

In a separate bowl, combine the garlic, rice vinegar, soy or tamarind sauce, and sesame oil.

Drain the hot water from the seaweed an noodles.  Combine the liquid ingredients and the seaweed, noodles, carrots, and green onions.  Toss well, and sprinkle with sesame seeds to garnish.

This recipe is excellent for skin rashes and helping the body to keep cool.  To improve its cooling properties, add thin slices of cucumber to the salad.

Recipe from: Ancient Wisdom, Modern Kitchen by Yuan Wan, Mika Ono, Warren Sheir