Tea Noodles, Cold
Tea Noodles, Cold
Serves: 4 Total Time: 5 minutes
A perfect warm-weather dish. 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.
Calorie: 242, Proteins: 9 g, Total Fat: 2 g, Fiber: 3.10 g, Sugar 4 g.


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 slice scallions, sliced into thin rounds 1 small bunch cilantro leaves 1 tsp light soy sauce, to taste 1/2 tsp japanese sesame oil, to taste 1/2 tsp 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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