Seaweed bowl

Seaweed bowl

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / people: 384 kcal
, Fat: 7 g
, Carbohydrate: 67 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rice noodles

125 g wide rice noodles


1 tbsp black sesame seeds
1 tbsp sesame seeds
1 lime, rinsed with hot water; use grated zest and 2 tbsp of juice
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp hot chilli sauce (e.g. Sriracha)
1 spring onion incl. green part, cut into thin rings


80 g seaweed (e.g. algues de Bretagne)
½ cucumber, peeled, deseeded, cut into thin strips
1 mango, cut into cubes
150 g edamame, beans removed from the pods
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How it's done

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Rice noodles

Place the rice noodles in a bowl, pour over boiling water and leave to absorb for approx. 10 mins., drain.


Without adding any oil, toast the sesame seeds in a frying pan until golden brown. Mix the lime with all the other ingredients up to and including the hot chilli sauce, mix in the onion and half of the sesame seeds. Set aside 2 tbsp of the dressing.


Mix the rice noodles and dressing, serve in the bowls.


Wash the seaweed for approx. 5 mins. under running water, drain. Top the noodles with the seaweed and the remaining ingredients, drizzle with the reserved dressing. Sprinkle with the rest of the sesame seeds.

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