Cold Tea Noodles
1 Tbsp (15mL) Japanese Genmaicha green tea
1/2 pound (230g) 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
Instructions:
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.
Posted on: March 18th, 2011 Credit:
