Japanese Buckwheat Noodles
|Buckwheat noodles||9 Ounce (250 Gram)|
|Kombu seaweed||2 8⁄9 Inch (7.5 Centimeter Piece)|
|Cabbage/Watercress||7 Ounce, shredded (200 Gram)|
|Peas/Sweet corn||4 Ounce (100 Gram)|
|Carrot||1 , chopped|
|Water||1 3⁄4 Pint (1 Liter)|
Cook the noodles in a large pan of boiling water.
Drain, rinse and set aside.
Wipe the kombu with a damp cloth to remove the excess salt, then place it in a pan with the vegetables and water and bring to the boil.
Reduce the heat, cover and simmer for 5 minutes.
Discard the kombu and add the cooked noodles and tamari to the vegetables.
Heat gently for about 2 minutes to warm the cooked noodles through again.
Serve at once, garnished with a little toasted nori, if desired.