For ➏1 kg boneless, skinless chicken thighs or breast, cut into 3 cm strips
marinade:
2 tbs tamari (Japanese soy sauce)
2 tbs freshly squeezed lime juice
3 cloves garlic, minced
1½ tbs peeled, coarsely chopped fresh ginger
2 ts ground coriander
1 ts sugar
¼ ts crushed red pepper flakes, more or less to taste
wok:
2 x 50 g packages transparent noodles (mung bean noodles, Saifun, or Harasame)
5 tbs dried arame seaweed (or other sea vegetable, fresh or dried)*
2 tbs canola oil
1 medium yellow onion, finely sliced
400 g broccoli crowns, separated
250 g fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 red bell pepper, seeded and thinly sliced
1 bunch green onions, both white and green parts, coarsely chopped
50 g sunflower sprouts or bean sprouts
Whisk together tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl.
Place chicken in marinade, coating it completely. Cover and marinate in the refrigerator for 1 h or overnight.
Soak noodles in a bowl with enough cold water to cover them for about 15 m.
In a separate bowl, soak arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside.
Meanwhile, soak noodles in a bowl with enough hot water to cover them for about 5 m. Test noodles. They should be al-dente. If more soaking time is needed, continue to retest every few minutes to desired tenderness. Drain noodles and set aside.
Heat oil in a large skillet or wok over high heat, add onion and sauté for about 2 m.
Lift chicken out of marinade, reserve marinade for later use. Add chicken to the skillet and sear until just browned, about 4 m. Add broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 25 cl of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 m.
Drain arame, discarding liquid. Add arame and sprouts to the skillet. Toss to incorporate.
Serve immediately with noodles.
Arame ( is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes.
