Danish-inspired Wakame Noodle Salad

Ingredients

In this Danish-inspired version of Wakame Soba, we incorporate elements of Danish cuisine by using locally available ingredients and adapting the flavors to suit the Danish palate. The traditional Japanese dish is transformed into a refreshing salad by adding crisp vegetables and a tangy vinaigrette, which is a common feature in Danish salads. This adaptation aims to create a fusion of flavors that combines the best of both Japanese and Danish cuisines. We alse have the original recipe for Wakame soba, so you can check it out.

• 200g (7 oz) soba noodles 200g (7 oz) soba noodles
• 20g (0.7 oz) dried wakame seaweed 20g (0.7 oz) dried wakame seaweed
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 2 spring onions, thinly sliced 2 spring onions, thinly sliced
• 2 tablespoons sesame seeds, toasted 2 tablespoons sesame seeds, toasted
• For the dressing: For the dressing:
• 3 tablespoons rice vinegar 3 tablespoons rice vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 9g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the soba noodles according to the package instructions. Drain and rinse under cold water to cool them down.
2. 2.
   In a bowl, soak the dried wakame seaweed in cold water for about 5 minutes or until it becomes tender. Drain and set aside.
3. 3.
   In a large mixing bowl, combine the cooked soba noodles, wakame seaweed, cucumber, carrot, red bell pepper, and spring onions.
4. 4.
   In a separate small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, minced garlic, and grated ginger to make the dressing.
5. 5.
   Pour the dressing over the noodle and vegetable mixture. Toss gently to coat everything evenly.
6. 6.
   Sprinkle toasted sesame seeds over the salad and toss again.
7. 7.
   Let the salad sit for about 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Danish-inspired Wakame Noodle Salad chilled or at room temperature.

Treat your ingredients with care...

• Wakame seaweed — Make sure to soak the dried wakame seaweed in cold water until it becomes tender. Drain well before adding it to the salad to remove excess water and prevent the salad from becoming too watery.

Tips & Tricks

• For added crunch, you can sprinkle some crushed roasted almonds or sunflower seeds over the salad.
• Customize the salad by adding other fresh vegetables such as radishes or cherry tomatoes.
• To make it a heartier meal, you can add grilled chicken or tofu to the salad.
• Adjust the sweetness and tanginess of the dressing according to your preference by adding more honey or rice vinegar.
• Make sure to rinse the cooked soba noodles under cold water to remove excess starch and prevent them from sticking together.

Serving advice

Serve the Danish-inspired Wakame Noodle Salad as a refreshing main course for lunch or as a side dish alongside grilled fish or chicken. It pairs well with a glass of crisp white wine or a light Danish lager.

Presentation advice

Present the salad in a large serving bowl or individual plates, garnished with a sprinkle of sesame seeds and some fresh herbs like cilantro or dill. The vibrant colors of the vegetables and the wakame seaweed will make the dish visually appealing.