Fresh Green Kelp Noodle Salad

Kelp worked two ways: cut into long fine noodles of a deep glossy green, and left as broad ribbons and folded sheets with a wet, almost glassy surface. The noodles are shown three ways: a bowl of them tossed with chopped red chilli and spring onion, chopsticks resting across the rim; a steel bench holding several sheets and two coils of the noodles beside white plastic baskets; and four small bowls of dressed noodles scattered with chilli and scallion, with a dark round piece set on one.

The noodles are springy and slightly slippery with a clean sea flavour and a firm bite. Toss them with vinegar, soy and sesame, add them to a cold salad, or drop them into a hot broth at the last moment.

• Fine kelp noodles and broad sheets
• Deep green, glossy and wet
• Springy with a clean sea flavour
• Toss cold or add to hot broth

Keep chilled. Once opened, keep refrigerated and use within a few days.