1/3 cup Asian rice vinegar
1/3 cup soy sauce
2 tablespoons sesame oil
2 tablespoons Mirin (optional)
2 tablespoons brown sugar
1 teaspoon grated fresh ginger
½ teaspoon minced garlic
100g (3½ oz) thin rice noodles
40 g (1½ oz) dried wakame
3 small cucumbers (Israeli) peeled and very thinly sliced
2 small red peppers very thinly sliced
A large handful of bean sprouts
(Optional) About 100g (4 oz) firm tofu (add the amount according to your taste)
How to do it
1. Add the noodles to a saucepan of boiling water and stir. Bring the water to the boil and let the noodles cook for 1-2 minutes. Taste them and just as they have softened, remove from the heat, drain and rinse with cold water. Set aside. Tip: I break the noodles into shorter strands so they’re easier to eat.
2. Place the dried wakame in a medium-sized bowl, fill with cold water. Allow to stand for 5 minutes, then drain well, squeezing out any excess water. The wakame will more or less quadruple in size.
3. If you are using tofu, cut into into small cubes and marinade it in the dressing for at least an hour before you assemble the salad.
4. Mix the wakame, noodles and all the vegetables (and tofu) in a salad bowl, and add the dressing, mixing it all through well. Allow the salad to sit for at least 2 hours before serving – the longer it sits, the better the flavors will be. This salad keeps well in the fridge for up to 4 days.
Serves about 8.