Organic Chef Tom shares his delicious Arame Ume Udon Noodle Salad. Of course, he made this tasty recipe with our delicious Emerald Cove Pacific Arame. A mild tasting member of the kelp sea vegetable family, arame makes a quick and delicious side dish. In addition, arame is a flavorful topping for noodles, grains, and seasonal salads. And because of its delicate flavor, arame absorbs seasonings beautifully. Above all, arame is a must have staple in your healthy food pantry.
Arame Ume Udon Noodle Salad
Arame is one of my favorite sea vegetable because it’s delicious and cooks up quick and easy. Arame is versatile when it comes to seasoning. It’s delicious seasoned with a savory, sour, sweet and sour, spicy seasonings or your favorite mayo or salad dressing.
In this arame recipe, the sauteed onion, carrots and corn add a mellow sweetness and the Emperor’s Kitchen Traditional Umeboshi Vinegar adds a tasty, tangy finish.
Serve on a bed of fresh arugula or spring greens and top with sliced raw scallions for the classic Japanese touch.
- 1/2 package Emerald Cove Pacific Arame
- 2 Tbsp Emperor’s Kitchen Organic Toasted Sesame Oil
- 1 medium onion, sliced half-moons
- 1 large carrot, cut into matchsticks
- 1 cup corn kernels, fresh or frozen
- 2 Tbsp Emperor’s Kitchen Traditional Umeboshi Vinegar
- 1 package Organic Planet Organic Udon Noodles
- organic arugula or fresh spring greens
- 1 scallion, sliced thin (optional garnish)
- Cook udon noodles according to package. Drain, rinse and set aside.
- Rinse and soak arame covered with water for 5 minutes.
- Heat sesame oil in large fry pan, saute onions 2-3 minutes, saute carrots 2-3 minutes and saute corn 2-3 minutes.
- Drain arame and scoop out with hand into frying pan (leaving any particles on bottom of soaking bowl.)
- Turn heat to high and add 1/2 cup of water. Pat arame down, once water is boiling, reduce heat to medium and cover. Keep water boiling in the pan so it will evaporate.
- Cook 10 minutes or so until water is almost gone.
- Add 2 tablespoons Emperor’s Kitchen Traditional Umeboshi Vinegar and mix.
- Remove from heat, serve over udon noodles (warm or chilled) on a bed of arugula or fresh spring greens and garnish with sliced scallions.
This arame recipe actually tastes even better the next day! I prefer to make an entire package of Arame and use it as a condiment through the week as it stores well for up to 5 days in the fridge.
- Serving Size: 4
Keywords: arame recipe, udon noodle dish, sea vegetable recipe, umeboshi vinegar,