Instructions: Place the hijiki in a saucepan, cover with water, and leave to soak for 30 minutes. Drain the hijiki and return it to the saucepan along with 2 tablespoons tamari, Sucanat, and enough water to cover. Place the saucepan over low heat and simmer for 15 to 20 minutes or until soft. Drain the hijiki, reserving the liquid, and set both of them aside.

Meanwhile, in a large pot of boiling water, cook the soba noodles until al dente, about 5 to 7 minutes. If the water in the pot foams up during the cooking process, adding a little cold water to the pot will help to control the problem. Drain the soba noodles, rinse them well with cold water, drain again, and set aside.

In a dry wok or large non-stick skillet, place the sesame seeds and cook for 2 to 3 minutes or until toasted and fragrant. Remove the toasted sesame seeds from the wok and set aside.

In the same wok, heat the peanut oil; when it is very hot, add the white part only of the sliced green onions, ginger, and garlic, and stir-fry for 1 minute. Add the carrots and shiitake mushrooms and stir-fry an additional 2 minutes. Add both types of cabbage and stir fry for 1 minute. Then add the remaining 2 tablespoons tamari and seasoned rice wine vinegar, place a cover over the wok, and leave it to cook for 2 minutes.

Add 3/4 of the hijiki (reserving some for garnish), reserved hijiki cooking liquid, and cooked soba noodles, and toss well to combine with vegetables. Cook an additional 1 to 2 minutes or until heated through. Add the toasted sesame seeds, cilantro, toasted sesame oil, and chili oil, and toss well to combine.

Transfer to a large platter or bowl for service, and garnish with the remaining hijiki and sliced green onions.

This recipe yields 6 to 8 servings.

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