Cold Tea Noodles
- 1 Tbs Japanese Genmaicha green tea
- 1/2 lb Chinese water noodles or Japanese udon noodles
- 1 package firm tofu, well drained
- 1 package enoki mushrooms
- 1 package radish sprouts, washed and dried
- 1 bunch scallions, sliced into thin rounds
- 1 small bunch cilantro leaves
- Light soy sauce, to taste
- Japanese sesame oil, to taste
- Shichimi togarashi (Japanese spice mixture, available at Asian markets) or freshly ground black pepper, to taste
- 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.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.