Seaweed spaghetti and sesame salad with tahini dressing from Ottolenghi Simple (page 183) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute black sesame seeds for sesame seeds, and nanami togarashi for chilli flakes.

  • Ganga108 on January 01, 2022

    When I say noodles I suspect you don’t immediately think of sea spaghetti. Yet this member of the seaweed group of ingredients is noodle-like in shape and texture. I have them in the pantry to soak and drape over salads or mix with rice and (real) noodle dishes to add a deep umami flavour. It spreads a deep, saline, addictive flavour throughout a dish. I played with this recipe a little, adding edamame, Japanese noodles, a little Korean salted seaweed stem (not worth it) and spring onions. Delicious! A dark and intriguing dish.

  • anya_sf on August 25, 2019

    My rating may not be completely fair since I basically only made the dressing, but it was good. I used soba noodles instead of seaweed spaghetti, tossed with shredded romaine lettuce, avocado cubes, and grilled zucchini slices instead of cucumber, and served with grilled mahimahi. For toppings, I used cilantro, black sesame seeds, furikake, and urfa chili flakes. I tasted the dressed noodles before and after adding the toppings, and the toppings really do make a difference in the flavor, which I found to be somewhat muddy initially. A squirt of lime juice also helped. Very tasty.

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