For ➍200 g sea lettuce (or wakame or seaweed)
2 tbs sesame oil
2 tbs sushi vinegar
2 tbs mirin
1 chopped red chili pepper
4 tbs roasted white sesame seeds
100 g Japanese thin glass noodles
black pepper
Rinse the salt from the sea vegetable and drain well. Mix sesame oil, sushi vinegar, mirin, chili and half of the fried sesame seeds.
Cook the noodles al dente, drain and cool in ice water. Drain well.
Mix the sea vegetables, the dressing and the noodles.
Sprinkle with freshly milled pepper and the remaining sesame seeds. Serve cooled.
Ulva ('sea lettuce') is a very thin seaweed variety, coming as large green leaves, resembling lettuce. It can be eaten raw in salads, or cooked in soups and other dishes.
