You can also buy furikake at most asian supermarkets or well-stocked grocery stores.
These noodles are stupid easy to make. Great on their own, they also happen to be the perfect vehicle for pretty much any raw or cooked veggie.
¾ pound noodles of your choice
⅓ cup tamari
3 tablespoons mirin (or 2 tablespoons rice wine vinegar + 1 tablespoon maple syrup)
3 tablespoons toasted sesame oil
3 scallions, thinly sliced
for the furikake seasoning:
2 toasted nori sheets
2 tablespoons toasted sesame seeds
2 teaspoons coconut sugar
½ teaspoon toasted sesame oil
a pinch of salt
1. Cook the noodles according to the package directions.
2. While the pasta cooks, whisk together the tamari, mirin, and sesame oil in a large bowl. When the noodles are ready, drain them and add directly to the bowl with the sauce; toss to combine. Let cool for about 10 minutes, then add the scallions and a little salt, if desired.
3. Serve with furikake* on the side.
* To make the furikake, use your fingers to crumble the nori into very small pieces into a bowl, then add the remaining ingredients. Store in an airtight container at room temperature for up to 3 days.