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.
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
- 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
- Okay – get all of your ingredients prepped as this is going to be quick
- 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.
- Chuck the onion, soy sauce, fish sauce, ginger & garlic in a pan and cook for 1 minute
- Throw in the hydrated noodles and a little splash of the liquid from them (about 2 table spoons of the liquid)
- Cook for a further minute until heated through.
- Turn off the heat and toss through the carrot ribbons, spring onion, half the sea arrowgrass and the sesame oil
- 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)