Ever been curious about seaweed salads but not sure where to start? This Arame and Bean Thread Noodle Salad is your perfect introduction! Arame has a wonderfully fine, noodle-like texture and a mild, slightly sweet flavor that isn’t overpowering. Paired with delicate bean thread noodles and a bright, citrusy Ponzu dipping sauce, this dish is incredibly refreshing and dead easy to make. It’s the perfect light meal or a stunning side dish that will have everyone asking for the recipe.
Ingredients
• 2 ounces / 57g bean thread noodles
• 1 ounce / 28g dried arame
• 3/4 cup / 180ml Ponzu Sauce
• 1/2 cup / 60g finely chopped toasted walnuts, optional
• 1/2 cup / 50g sliced scallions, for garnish
Instructions
1. Place the bean thread noodles in a large bowl and cover completely with boiling water. Let them soak for about 10 minutes, or until they are soft and translucent. Using kitchen scissors, cut the noodles into manageable 2- to 3-inch lengths.
2. Add the dried arame to the bowl with the noodles and stir to combine. Let the mixture soak for another 10-15 minutes. The noodles will absorb some of the dark color from the seaweed. Drain everything well in a colander for a few minutes.
3. Transfer the noodle and arame mixture to a bowl and toss with 1/4 cup of the Ponzu Sauce. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
4. To serve, divide the remaining Ponzu Sauce among 4 small individual dipping bowls. Toss the chilled salad with the toasted walnuts (if using), garnish with sliced scallions, and serve immediately.
Nutritional Information
• Nutritional Highlights
• This salad is a fantastic source of essential minerals, particularly iodine, from the arame seaweed. It’s a light, low-calorie dish that is naturally gluten-free and vegan, offering a refreshing way to enjoy nutrient-dense sea vegetables.
Pro Tips
• If you don’t have the for Ponzu Sauce, a simple Soy Vinaigrette makes an excellent substitute.
• This salad can be made up to two days in advance. Store it covered in the refrigerator and toss with walnuts and scallions just before serving to keep them fresh and crunchy.
• For a heartier meal, serve the salad over a bed of mixed greens or alongside grilled or broiled tofu.
• For a savory twist, substitute Soy Vinaigrette for the Ponzu sauce and toss in 1/4 cup of fermented black beans and a pinch of red pepper flakes.
FAQ
Q: How can I add more protein to this vegetarian salad
A: To make this a more protein-rich vegetarian meal, serve it alongside grilled or broiled tofu as suggested. You could also toss in a cup of shelled edamame or chickpeas for an easy, plant-based protein boost.
Q: What can I use instead of Ponzu sauce for a soy-free version
A: For a completely soy-free dressing, substitute the Ponzu sauce with a mix of coconut aminos, a splash of rice vinegar, and a squeeze of fresh lime or yuzu juice. This will mimic the savory and citrusy flavor profile.
Q: Is this arame noodle salad good for vegetarian meal prep
A: Yes, this salad is perfect for meal prep. You can prepare the noodle and arame mixture and store it in an airtight container in the refrigerator for up to two days. Keep the dipping sauce, walnuts, and scallions separate, and combine everything just before serving to ensure the best texture.
Q: Are bean thread noodles and arame seaweed gluten-free
A: Yes, both bean thread noodles (made from mung bean starch) and arame seaweed are naturally gluten-free, making this an excellent recipe for those with gluten sensitivities. Always check your Ponzu sauce label, as some brands may contain wheat.
