I’m always finding ways to sneak in nori into my meals. Avocado toast? Sprinkle some nori. Dumpling soup? Stir in some nori. Summery noodles? Nori, of course.
- 4 packages dried ramen (about 12 ounces total)
- 4 Persian cucumbers
- 1/2 teaspoon salt
- 1 cup dried nori seaweed, torn into small 1-inch pieces
- 2 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sesame oil
- Zest of 1 Meyer lemon
- 1/2 cup tahini
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons sugar
- Slice cucumbers into thin rounds, then sprinkle with 1/2 teaspoon salt. Allow to sit for 10 minutes, then drain and gently squeeze out water.
- Soak nori in cold water until reconstituted, about 5 minutes, then drain. Gently combine the cucumber and nori in a medium bowl and set aside.
- Boil noodles according to package directions until al dente. In a colander, drain and rinse under cold water. Gently toss noodles with sesame oil to prevent them from sticking.
- In a small bowl, whisk together tahini, soy sauce, rice vinegar, and sugar to achieve the consistency of a creamy salad dressing. If it’s too thick, whisk in a few tablespoons of water.
- To serve, place the noodles in a large serving bowl and top with the cucumber nori mixture, green onions, roasted sesame seeds, lemon zest, and a drizzle of sesame oil. Gently mix and serve.