I do something similar to this and eat it with steamed green veg (broccoli, gui lan, Choi sum, Pak Choi), steamed fragrant rice and julienned carrot and ginger that I pickle for at least a couple hours in a mix of mirin, rice vinegar, sugar and salt. I find the pickled carrots enhance any Asian style meal and also salads.
Or, in Chinese/Asian supermarkets u can buy packets of dried seaweed that you pour hot water over (a small handful is plenty) and whomp! Suddenly a big bowl of al dente seaweed that you can season with vinegar. I think that would go too.