Other than soup?

I made a wonderful seafood soup awhile back and used this stuff in it.
Dried shredded Kombu seaweed. I have plenty more on hand as I've been
experimenting more with dried oriental foods since I find them to be
inexpensive and storage space savers. ;-)

Today, I used about a dozen dried shitakes in a fritatta for brunch. I
set them to rehydrate last night so they got to soak for a good 12 hours.
Turned out FABulous.

I have some shredded Kombu seaweed soaking right now for tomorrow's
brunch. I'd like to do something different with it, besides using it for
soup. I was considering seeing if it'd make a suitable pasta substitute.
There is a little bit of chicken left over from an Italian chicken
recipe I made a couple of days ago, as well as about 1 pint of the
mushroom marinara sauce in the 'frige.

Was considering deboning the chicken and chopping it up, and adding that
and the sauce to the rehydrated shredded Kombu seaweed in an attempt to
make sort of a low carb spagetti.

Does this sound like a good or a bad idea???
Seafood flavors DO go well with tomato, but I'm not sure just how much
flavor, if any, this stuff will have. I've always found it to be pretty
neutral.

TIA!
--
K.

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