Sea bean, also called sea spaghetti, has a quality few other bases share: its mild sea flavour and faint sweetness soak up whatever you give it without ever getting lost. That's exactly what's needed against a pesto as bold as this one, where fresh mint, ginger and a touch of jalapeño replace the usual basil and parmesan. Where most pestos are heavy and rich, this one stays light, with a distinctly Asian lean. That leaves the question of preparation: preserved in salt, sea bean desalts within a few minutes - a brief soak, a rinse, then a second two-to-three-minute soak before a final rinse. Around it, grated carrot and fresh corn cut straight off the cob with a knife bring crunch and colour, with a drizzle of avocado oil and a squeeze of lemon. The pesto goes on at the last moment, and a few mint leaves and crushed almonds finish the plate.
Seaweed Noodles with Mint-Ginger Pesto
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Ingredients
For the pesto
- 3/4 cup fresh mint leaves, loosely packed
- 3 tablespoons avocado oil
- 1 teaspoon chopped fresh ginger (or the equivalent raw ginger)
- 35 g raw almonds
- 3 to 4 whole garlic cloves
- 1 teaspoon chopped fresh jalapeño, or less if you're worried about heat
- 1 teaspoon raw honey
- 1/2 teaspoon sea salt
For the noodle salad
- 1 pack of 340 g fresh sea bean seaweed
- 1 lemon, juiced
- 1/2 cup grated or julienned carrots
- 1/2 cup fresh corn kernels, cut straight off the cob
- 1 teaspoon avocado oil
- 1 pinch sea salt (equivalent to 1 tablespoon - 15 ml - of seawater)
Method
- For the pesto, put all the ingredients in the bowl of a food processor.
- Pulse for about a minute, scrape down the sides and set aside.
- Take the sea bean seaweed out of its packet and soak it briefly in water for a first desalting. Rinse, discard the water, then soak it for two to three minutes in clean water. Rinse again (a third time if it still tastes salty), drain and cut into pieces if needed.
- In a medium bowl, mix the desalted sea bean seaweed with the juice of half a lemon.
- Prepare the carrots and corn, then add the avocado oil, salt and the juice of the remaining half lemon. Toss to coat well.
- Combine this mixture with the sea bean seaweed.
- Top with mint pesto, serve, and garnish with extra mint and crushed almonds.
Tip
Don't skip the desalting: otherwise the sea bean keeps a pronounced salty taste that stands out even more against such a fresh pesto. If it's still too salty after two rinses, a third one usually fixes it. If the jalapeño worries you, add a small amount anyway: it mostly brings fragrance, not just heat.
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FAQ: your questions about sea beans
What are sea beans?
It's a brown seaweed, Himanthalia elongata, abundant on the coasts of Brittany, also called sea spaghetti or sea thong. The name comes from its shape: long, dark green strands that recall green beans, or indeed spaghetti. It's one of the few seaweeds that stands as a main ingredient on a plate, not just a condiment - hence its appeal as a noodle substitute.
How do you eat sea beans?
Fresh and desalted, it's served as is in a salad, with a good sharp vinaigrette, or cut into pieces in a bowl of raw vegetables. Dehydrated, allow about ten minutes to rehydrate in a little water: it takes up four to five times its volume, which makes the packet very economical. Its flavour is distinct but less briny than you might fear, with a touch of sweetness. Start with small amounts if you're new to seaweed.
What are the benefits of sea beans?
Both bring fibre, minerals - magnesium, calcium, iron - and iodine, in a very low-calorie food. Sea beans are particularly interesting for their vitamin C content, unusual for a seaweed. Like all brown seaweeds, it concentrates iodine: which is why moderation is wise rather than large daily amounts, especially if you're monitoring your thyroid.
What's the difference between samphire and sea beans?
These are two very different plants, often confused because they look alike on the plate. Samphire is a land plant, with fleshy, jointed stems, growing in salt marshes and coastal meadows - it isn't a seaweed at all. Sea beans, on the other hand, are truly a marine seaweed, harvested on the shoreline. In the mouth, samphire is noticeably saltier and crunchier, while sea beans are softer and more marine in flavour.
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