6 oz PIENO Rotini
1 piece of dried kombu seaweed (4 inches by 4 inches)
17 oz water
1.5 oz julienne cut carrots
2 oz julienne cut zucchinis
2 oz julienne cut cucumbers
2 oz thinly sliced chives
1 tbsp freshly cut coriander
1 small handful baby arugula
2 ½ tbsp toasted sesame seeds
1 tbsp daikon
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp chili paste (spicy)
2 tbsp rice vinegar
2 tbsp lemon juice
1 teaspoon sugar
1 teaspoon salt
1 tbsp sesame oil
1 tbsp vegetable oil
Prepare sauce. Mix soy sauce, fish sauce, chili paste, rice vinegar, lemon juice, sugar, salt, sesame oil and vegetable oil in a bowl. Set aside.
In a pot, heat water and add seaweed. Remove pot from heat and let hydrate for 10 minutes.
Remove seaweed from water, drain and dry with paper towel. Cut julienne style.
Mix seaweed with other vegetables in a bowl.
Add cooked but chilled PIENO* Rotini to soy sauce, sesame seeds and vegetables. Mix gently.
* immerse pasta in ice after draining, move pasta around with hands to help cool down. Drain again.
Serve in individual plates and place daikon on top. Enjoy.
Have fun cooking. Invite family & friends. Experiment with different
sauces and flavors using local vegetables and/or meats.