Friday forage #12 | Sea spaghetti with spiralized carrot and ginger noodle stir fry
Sea spaghetti was one of the seaweed stars from last weeks kayak foraging trip to the beautiful and bountiful Old Harry Rocks in Dorset and this week it made it onto the family table as one of Fores firm favourites…even the smalls dig (into) this!
The latin name of sea spaghetti is Himanthalia elongata and can also be known as thongweed or buttonweed, as a gluten free family it makes an absolutely delicious alternative to pasta mixed with spiralized carrots (or courgettes) and cuts down on the carbs or if gluten isn’t an issue for you have it as an accompaniment to pasta (our girls eat it mixed in with rice noodles, they’re not yet ready to go the whole hog but we’re slooooooowly reducing the noodles everytime and they haven’t cottoned on just yet!)
Join us and GO green you won’t be looking back!
Time: about 20 minutes
Makes: 2 servings (+3 small humans)
1 tbsp of coconut oil
2 tbsp of soy (we use tamari as it’s gluten free)
1 fat carrot
A couple of healthy handfuls of Sea spaghetti
1 large red onion
2 sweet peppers
1 Big Garlic clove
2 inch cube of fresh ginger (we like ginger so go steady with 1 inch if you prefer)
1 red chilli (or more if you want to really spice it up!)
6 baby corns
2 chicken breasts
2 cups of chicken stock
Roughly chop your onion, corn and sweet peppers. Then finely chop garlic, chilli and ginger.
Spiralize the carrot, if you don’t have a spiraliser you can just use a potato peeler to create long ribbons.
Heat the oil and gently fry the onion and ginger for a minute or two, then add the chicken. Heat for a few minutes until the chicken starts to cook.
Now add in the soy sauce, sweet pepper, carrots, sea spaghetti and garlic followed by the stock and cook for a further 5 minutes or until the chicken is cooked through.
If we’re talking super food it really doesn’t get much super than seaweed! Packed with all the green good stuff, sea spaghetti is heavy on the magic mineral iodine which is hard to find in other foods, this helps keep your thyroid functioning healthily. It’s also packed with magnesium which helps to make sure your heart is in tip top order, aswell as having high levels of calcium and iron, high in protein and full of anti inflammatory, anti viral and anti bacterial properties there’s not much to complain about is there?
So tasty, healthy and easy to cook. Must be why it’s fast becoming a firm favourite ingredient and making it’s way onto the supermarket shelves! You can buy dried seaweed but it can be harder to come by fresh, unless of course you are joining one of our fabulous foraging forays! We hit the high seas by kayak to forage for wild edibles, set pots to seek out seafood and try our luck to catch ourselves a fish supper. Or if you prefer to stay on dry land we run heaps of wildfood walks and workshops to forage along the coastline or delve into the woodland to find tasty treats.
Take a hop on over to our events page where you can find out what special events are coming up, and to book yourself a wild food course head on over to our bookings page where you can book these events and see the other regular foraging trips on and off the water we run. If you have something special in mind or want to discuss a bespoke groups adventure or event with us we would love to hear from you at [email protected]