Serves 4 to 6
When rehydrated, hijiki is as appealing to the eye as it is to the appetite. The charcoal-gray dried noodles roughly quadruple in size and cook up to a shimmering black. You might want to rehydrate the entire package so you can keep leftover noodles on hand in the refrigerator for use during the week.\
- 1 ounce hijiki
- 2 teaspoons sesame oil
- ¼ cup stock
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- 1 onion, thinly sliced
- 1 garlic clove, minced
- 3 teaspoons minced fresh gingerroot
- 3 carrots, cut into matchsticks (about 3 cups)
- 1 small broccoli, cut into bite-sized florets (about 1 cup)
- 2 zucchini, cut into matchsticks (about 3 cups)
- 1 stalk celery, sliced
- 8 ounces linguine noodles, cooked according to package instructions
- ¼ cup chopped fresh basil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1½ tablespoons peanut sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- Soak hijiki in warm water for 15 minutes; drain and rinse. Slice or cut the soaked noodles in half or thirds. In a medium skillet, sauté hijiki in sesame oil for 5 minutes. Add stock and soy sauce. Cover and simmer 15 minutes, until hijiki is tender and has soaked up the liquid. Set aside.
- Mix sauce ingredients and set aside. In a wok or skillet, heat peanut oil over high heat. When hot, add onion and stir-fry 3 to 5 minutes. Add garlic, gingerroot, carrots and broccoli. Stir-fry for 2 minutes. Add the zucchini and celery.
- Stir-fry for 2 more minutes, then add hijiki, linguine, basil and sauce. Reduce heat and toss everything together until thoroughly mixed. Simmer, covered, for 1 to 2 minutes or until noodles are heated through. Transfer to a large platter and serve.
Kris Wetherbee is a freelance writer and frequent contributor to The Herb Companion, Herbs for Health’s sister publication. She lives in the hills of western Oregon with her photographer husband, Rick Wetherbee.
Click here for the original article, An Ocean of Health .