(Recipe) Fresh seaweed wok dish with pak choi and cucumber

It may not be on your menu every day: a recipe with seaweed. Still, seaweed can be a valuable addition to your diet. Among other things, seaweed contains iodine and fiber. Iodine contributes to normal thyroid function. Fiber is fermented by our colon bacteria. Fiber and beneficial bacteria cannot exist without each other in the gut.

Therefore, have a blast with this recipe!

(Recipe) Fresh Seaweed wok dish with pak choi and cucumber

In this recipe, we used a mix of seaweed consisting of wakame, kombu, and two types of red algae. For this recipe, we used dried seaweed. If you are using fresh seaweed, replace the 10 grams of dry seaweed with 100 grams of fresh seaweed.

Seaweed is best eaten in small quantities so that you do not ingest too much iodine.


  • 10 grams of dried seaweed
  • ½ cucumber
  • 1 pak choi
  • juice of ½ lime
  • 1 tablespoon fish sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sesame oil
  • sesame seeds
  • extra virgin olive oil



Soak the dried seaweed in cold water, about 50-100 ml is enough for 10 grams of seaweed. Cut the pak choi into pieces. Cut the cucumber into quarters, remove the seeds and then cut the quarters into pieces. Heat the olive oil in the pan. Stir-fry the pak choi along with the cucumber over high heat for about 5 minutes until al dente. Halfway through, add the lime juice, fish sauce, oyster sauce and sesame oil. Drain the seaweed and add the soaked seaweed to the pan. Stir everything one last time and the dish is ready. Garnish with sesame seeds.

Serving tip: Also delicious with fried shrimp and wide rice noodles.

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