Ingredients

How to make it

  • Bring two quarts water to 180°F (85°C) and add tea. Steep for 3 minutes and pour through a sieve. Reserve liquid for cooking the noodles.
  • Bring the reserved tea to a boil and add noodles. Cook for about 5 minutes, or until noodles are al dente. Remove from heat and allow the noodles to remain in the liquid until it has cooled. Remove noodles from liquid and place in a bowl, covered, overnight in the refrigerator.
  • The next day, put tofu on a plate and cover it with several layers of paper towels. Press any excess moisture from it by placing a two-pound weight on top of the paper towels.
  • Remove weight and paper toweling after 15 minutes. Carefully slice the tofu into 1-inch (2.5cm) cubes and set aside.
  • Place noodles on four plates. Scatter tofu and remaining ingredients over all. Serve with soy sauce, sesame oil and seasoning.

Reviews & Comments 5

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    " It was excellent "
    annieamie ate it and said...
    What a lovely recipe! Thank you for sharing!
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    " It was excellent "
    frandee ate it and said...
    I like this recipe alot too!
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    " It was excellent "
    notyourmomma ate it and said...
    this is very good.
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    " It was excellent "
    invisiblechef ate it and said...
    wonderful post :)
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  • uhannigan 10 years ago
    Sounds very interesting. I'll certainly try it (as soon as I grow some radish sprouts--unfortunately the only way we can get them). I'm an udon addict, so a new way to make them is always appreciated.
    Was this review helpful? Yes Flag

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