Cold Tea Noodles
From julesong 16 years ago
- 10 minutes to make
- Serves 4
A while back I was delighted to find "tea flavored noodles" at a local Asian grocery store - they're a pretty, light green, and I'm planning on making them with a light sprinkling of sesame oil and cashews. Then while browsing recipes at the PCC Natural Market site, I found the recipe below, which wonderful, as well! Read more The recipes stated: "Keep cool by cooking the noodles in tea the night before serving. The next day, assemble the short list of ingredients, and dinner is on the table. Good during cold and warm weather alike, but it's a perfect warm-weather dish." See less
Ingredients
- 1 tablespoon japanese genmaicha green tea shopping list
- 1/2 lb chinese water noodles or japanese udon noodles shopping list
- 1 (14-16 ounce) package firm tofu, well drained shopping list
- 1 (3 1/2 ounce) package enoki mushrooms shopping list
- 1/2 cup radish sprouts, washed and dried (or more to taste) shopping list
- 5 scallions, sliced into thin rounds (green onions) shopping list
- 1/4 cup cilantro leaves shopping list
- light soy sauce, to taste shopping list
- japanese sesame oil, to taste shopping list
- fresh ground black pepper, to taste (or Shichimi togarashi Japanese spice mixture, available at Asian markets) shopping list
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.
People Who Like This Dish 2
- annieamie Los Angeles, US
- frandee Burnaby, CA
- notyourmomma South St. Petersburg, FL
- invisiblechef WA
- greekgirrrl Long Island, NY
- julesong Seattle, WA
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The Rating
Reviewed by 5 people-
wonderful post :)
invisiblechef
in loved it
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this is very good.
notyourmomma
in South St. Petersburg loved it
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I like this recipe alot too!
frandee
in Burnaby loved it
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