Whole Wheat Udon Noodle Salad

Whole Wheat Udon Noodle Salad
1/2 cup dried arame seaweed
3/8 oz
2 ears sweet corn
or 1 can
18 oz whole wheat udon noodles
1 pack
2 Tbs sesame oil
unrefined, untoasted or EVOO
1 medium red bell pepper
seeded, thinly sliced
1 medium orange bell pepper
seeded, thinly sliced
1 medium yellow bell pepper
seeded, thinly sliced
1/2 tsp sea salt
plus to taste
1 tsp dried red chili flakes
1 clove garlic
2 Tbs tamari
plus to taste
1/4 cup brown rice vinegar
3 Tbs black sesame seeds
plus garnish, toasted
1/4 cup toasted sesame oil
plus 1 Tbs
1/2 cup scallions
finely diced
1 cup cilantro
Arame seaweed has a slightly sweet and delicate flavor that makes it an excellent introduction to the delights of sea vegetables. A balancing meal that is easy to make.
Cover arame seaweed with 2 cups filtered water, and soak for 15 minutes or until tender. Drain. Set aside.
Boil large pot of water. Add corn. Cook for 2 minutes. Remove from pot. Reserve strain water. Add udon noodles. Cook according to package instructions. (If using canned corn, just strain and disregard strain water. You can heat corn and season with salt, paprika and cayenne)
Warm oil on wide skillet (with lid) over medium heat. Add peppers. Saute for 10 minutes. Season with salt. Lower heat and cover for 5 minutes. Remove cover and turn up to medium heat and stir for 5 minutes until peppers are browned. Add chili flakes and set aside.
Add garlic, tamari, rice vinegar and sesame seeds to salad bowl. Whisk to combine.
Drizzle in toasted sesame oil and whisk again.
Add noodles, toss until evenly coated with marinade. Cut corn off cobs and add to noodles along with scallions, cilantro and arame seaweeds. Mix well to combine then gently stir in peppers. Season to taste with extra tamari or seasalt.
Sprinke black sesame seeds and serve at room temperature.