HealthNotes

Cold Tea Noodles

• From: Delicious Living Magazine

Ingredients

• 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

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.

Directions

• 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.