Brown Rice Arame Noodles

Thanks to my awesome Korean friend, my kids are addicted to sea vegetables!  My kids would eat this for dinner every night if I would let them.

Arame Noodles 

1 Cup lightly packed Emerald Cove Arame (found at Asian stores, my local health food store, and on vitacost.com it is expensive, but soooo worth it!)

1 (8 oz) package Annie Chun's Maifun Brown Rice Noodles (think angel hair brown rice pasta)

2 TBS toasted sesame seed oil

1 Cup thinly sliced onion (I use green onions)

1 clove garlic, minced

1 Cup carrots, sliced into matchsticks

1/2 cup filtered water

*You can add 3 TBS corn kernels, but I omit because my kids are allergic to corn

Rinse arame in cool water and drain.  Place in a bowl, cover with water, and soak while noodles cook.

Cook noodles according to directions (only takes about 2-4 minutes to cook)

Heat the oil in a frying pan over medium heat, add the green onions and garlic and cook for 1-2 minutes.  Add the sliced carrots and saute for 1-2 more minutes.  Drain arame and add, cooking for another 1-2 minutes.

Turn up heat to medium high, add water (and corn if you want) and cook for 7-8 minutes until arame is soft and the water is absorbed.  Place arame-vegetable mixture over the noodles in a serving bowl, top with dressing and serve.

Dressing:

4 TBS soy sauce (I omit for my kids, since they are allergic to soy and just use Himalayan salt to taste at the table)

4 TBS toasted sesame oil

2 TBS brown rice vinegar (I usually just use rice vinegar, because I haven't found brown rice vinegar before)