Community Recipe
from [MissLisaBG]

Seaweed, Shitake & Glass Noodle Salad

This Asian inspired salad has some powerful Superfoods to give you a boost. Between the immune powers of the fresh ginger and shitake mushrooms to the detoxing and mineral rich seaweed, this meal sure packs a nutritional punch! You can enjoy it with a grilled piece of salmon or some simply sauteed tofu or tempeh steaks.

  • Yield: 4 servings
  • Prep time: 30 Minutes
  • Cook time: 20 Minutes


  • 250mg bag(s) glass Noodles uncooked
  • 2 carrots sliced thinly (1" pcs)
  • 2 cup(s) baby Bokchoy thinly chopped
  • 1 cup(s) shitake Mushrooms, fresh thinly chopped
  • 1/2 cup(s) dehydrated seaweed small pieces
  • 4 green onions sliced
  • 4 cloves garlic minced
  • 2 tablespoon(s) fresh ginger minced
  • 1/4 cup(s) tamari (wheat free soy sauce)
  • 1/4 cup cup(s) sesame oil
  • 2 tablespoon(s) mirin (or brown rice vinegar)
  • 2 tablespoon(s) grapeseed oil
  • 3 tablespoon(s) sesame seeds (white or black)
  • 1 tablespoon(s) coconut sugar


Heat a pot of water. Once boiling, add noodles and cook for 5 minutes, or until translucent. Then strain, rinse under water to eliminate added starch and let cool.

In a mason jar shake sesame oil, tamari, mirin (or vinegar), coconut sugar and sesame seeds. In a bowl, place dehydrated seaweed, add 1 cup water and let sit for 5 minutes until re-hydrated.

In a saucepan add grapeseed oil, garlic and ginger, sautéing for 3-4 minutes. Add carrots, shitake and sautee for 5 minutes, until tender. Add bokchoy for 2 minutes, and then pour dressing and glass noodles on top and sautee for 3-5 more minutes. Add green onions as garnish.

Serve hot by itself, or with a piece of fish or tofu steaks.

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Seaweed, Shitake & Glass Noodle Salad Recipe