Ingredients

Preparation 30 minutes

10 ounces soba noodles
1/4 cup dried hiziki seaweed
3 tablespoons soy sauce
1 teaspoon sugar
1/4 cup water
2 tablespoons peanut oil
1/2 medium onion, thinly sliced
1 large garlic clove, minced
1 tablespoon fresh grated ginger
3/4 pound carrots, cut into matchsticks
1/2 pound tender young turnips, cut into matchsticks
1/4 teaspoon salt
2 tablespoons sesame seeds, lightly toasted
2 teaspoons toasted sesame oil
3 tablespoons chopped fresh cilantro

Directions

Bring a large stockpot of lightly salted water to a boil and cook noodles until tender, about 10 minutes. Drain, rinse briefly with cool water and set aside.

While the pasta cooks, place the hiziki in a medium bowl and cover with warm water. Let sit until tender, about 15 minutes. Drain the hiziki in a mesh strainer and rinse until water runs clear, about 3 minutes.

Transfer the hiziki to a small skillet. Add the soy sauce, sugar and 1/4 cup water and gently sauté over a medium-low flame, about 4 or 5 minutes. Set aside.

Heat the peanut oil in a wok or large, heavy skillet over a medium-high flame. Add the onion. Stir and cook until the onion softens and colors slightly, about 3 minutes. Add the garlic and ginger and cook 30 second, stirring constantly.

Add the carrots and turnips and cook for 1 minute. Add the salt and hiziki, along with any remaining cooking liquid. Cover the skillet and cook 2 minutes, until the carrots and turnips are crisp-tender.

Stir in the soba noodles and 1 tablespoon of sesame seeds and cook until heated through, about 1 minute. Add the sesame oil, stir to combine, then remove the pan from the heat. Sprinkle with the remaining sesame seeds and cilantro. Makes 4 servings.