10 ounces soba noodles (make sure you buy ones that are 100% buckwheat noodles)
1/4 cup dried hiziki seaweed (can be substituted with arame)
3 tablespoons Tamari soy sauce (gluten free and low sodium is best)
1/4 cup water
2 tablespoons unrefined sesame oil
1/2 medium onion, thinly sliced
1 large garlic clove, minced
1 tablespoon freshly grated ginger
3/4 pound carrots, cut into matchsticks
1/4 teaspoon sea salt
2 tablespoons sesame seeds, lightly toasted
2 teaspoons toasted sesame oil 3 tablespoons chopped fresh cilantro
Bring a large stockpot of lightly salted water to a boil and cook noodles until tender, about 10 minutes.
Drain, rinse briefly with cool water and set aside.
While the pasta cooks, place the hiziki in a medium bowl and cover with warm water. Let sit until tender, about 15 minutes.
Drain the hiziki in a mesh strainer and rinse until water runs clear, about 3 minutes.
Transfer the hiziki to a small skillet.
Add the soy sauce and 1/4 cup water and gently saute over a medium-low flame, about 4 or 5 minutes. Set aside.
Heat the sesame oil in a wok or large, heavy skillet over a medium-high flame.
Add the onion. Stir and cook until the onion softens and colors slightly, about 3 minutes.
Add the garlic and ginger and cook 30 seconds, stirring constantly.
Add the carrots and cook for 1 minute. Add the salt and hiziki, along with any remaining cooking liquid.
Cover the skillet and cook 2 minutes, until the carrots and turnips are crisp-tender.
Stir in the soba noodles and 1 tablespoon of sesame seeds and cook until heated through, about 1 minute.
Add the sesame oil, stir to combine, then remove the pan from the heat.
Sprinkle with the remaining sesame seeds and cilantro.
You can easily let go of the noodles and enjoy this dish on its own.