Entree: Antarctica – Central Culinary Region – Chilled Seaweed Pasta (Cold pasta dish tossed with rehydrated seaweed, citrus, and sesame dressing)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 12 oz (340 g) spaghetti
- 0.75 oz (21 g) dried kelp or wakame (rehydrates to approx. 3 oz / 85 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tbsp (15 ml) toasted sesame oil
- 3 tbsp (45 ml) rice vinegar or white wine vinegar
- 2 tbsp (30 ml) lemon juice (fresh)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) honey or 1 tsp (5 ml) granulated sugar
- 2 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, finely grated
- 1 small cucumber, seeded and julienned (about 6 oz / 170 g)
- 2 radishes, thinly sliced
- 3 scallions, thinly sliced
- 2 tbsp (30 ml) toasted sesame seeds
- 1 small red chili or 1/2 tsp (1 g) red pepper flakes, optional
- Salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Drain, rinse briefly under cold water, and spread on a tray to cool.
2. Meanwhile, place the dried kelp or wakame in a bowl and cover with warm water. Soak 5–10 minutes until rehydrated, then drain, squeeze out excess water, and roughly chop.
3. In a small bowl whisk together olive oil, sesame oil, rice vinegar, lemon juice, soy sauce, honey, minced garlic, and grated ginger. Adjust salt and pepper to taste.
4. Combine cooled spaghetti, rehydrated seaweed, cucumber, radishes, and scallions in a large bowl. Pour dressing over and toss gently to coat.
5. Sprinkle toasted sesame seeds and red chili or red pepper flakes if using. Chill for at least 20 minutes to allow flavors to meld.
6. Before serving, toss again and adjust seasoning. Serve cold or at cool room temperature as a light entree.