Long-life Noodles With Green Tea
From mrspotatohead 16 years ago
- - to make
- Serves 4
From Eating Well magazine. I didn't have any green tea leaves so I made this without.
Ingredients
- 8 ounces udon or whole-wheat noodles shopping list
- 2 tablespoons canola oil shopping list
- 1 teaspoon loose green tea leaves, preferably gunpowder (optional) shopping list
- 2 teaspoons minced fresh ginger shopping list
- 2 cloves garlic, minced shopping list
- 8 ounces flavored baked tofu (such as teriyaki or Thai), cut into matchsticks shopping list
- 1 small red bell pepper, cut into thin strips shopping list
- 1 small yellow bell pepper, cut into thin strips shopping list
- 4 scallions, cut diagonally into 2-inch pieces shopping list
- 2 tablespoons reduced-sodium soy sauce shopping list
- 2 tablespoons rice vinegar shopping list
- 1 teaspoon toasted sesame oil shopping list
- ¼ teaspoon freshly ground pepper shopping list
How to make it
- Bring a large pot of water to a boil. Cook noodles according to the package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- Heat a wok over medium heat. Add oil and swirl to coat. Add tea leaves (if using), ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add tofu and cook, stirring, for 2 minutes. Add red and yellow bell peppers and cook, stirring, until the peppers soften, 1 to 2 minutes.
- Stir in the noodles, scallions, soy sauce and rice vinegar. Cook, stirring occasionally, until the noodles are heated through, about 2 minutes. Stir in sesame oil and pepper. Toss to combine. Serve warm or cold.
The Rating
Reviewed by 4 people-
I love udon noodles and this sounds really good!
tippystclair
in North Hollywood loved it
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Unlike me, but have to try this one. Sounds great!
theiris
in Garden City loved it
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