Sea Arrowgrass Stir Fry Recipe

This Sea Arrowgrass Stir Fry Recipe can be made with a plethora of wild ingredients from coastal goodies to inland vegetables & Seaweeds. However, the star flavour is the sea arrowgrass which has a beautiful coriander like flavour – and it can be found growing all around the UK coast – it completely blows my mind every time I think about it.

Click here to see our Sea Arrowgrass Foraging Guide

Ingredients for making our Sea Arrowgrass Stir Fry Recipe

  • 400g dried rice noodles (I like the ones that are 3mm thick)
  • 1 red onion – finely diced
  • 1tsp ginger paste
  • 1 garlic clove (mashed)
  • 2tbsp soy sauce
  • 1tbsp fish sauce
  • 1 carrot – use a peeler to peel it in to ribbons
  • 1 Spring onion
  • splash sesame oil


  1. Boil the kettle, pop the rice noodles in a suitably large jug or boil and cover with boiling water (I sometimes put a chicken stock cube in the water to add even more flavour) Let this sit for about 5 minutes
  2. Okay – get all of your ingredients prepped as this is going to be quick
  3. Heat up a large pan – ideally a wok – but lets just use what we’ve got – with a little rapeseed or sunflower oil in it.
  4. Chuck the onion, soy sauce, fish sauce, ginger & garlic in a pan and cook for 1 minute
  5. Throw in the hydrated noodles and a little splash of the liquid from them (about 2 table spoons of the liquid)
  6. Cook for a further minute until heated through.
  7. Turn off the heat and toss through the carrot ribbons, spring onion, half the sea arrowgrass and the sesame oil
  8. Plate up and garnish with the remaining sea arrowgrass

Season to your liking with the soy sauce and sprinkle a little alexander seed pepper over the top (it tastes a bit like szechuan pepper)

Alexander Seeds

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