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.
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An Ocean of Health