Cold Tea Noodles

3.4 (13)

Udon noodles cooked successful freshly brewed genmaicha tea, and past chilled, are the basal of this hot-weather meal. Adapted from “Cooking With Tea” by Robert Wemischner and Diana Rosen, it’s an perfect make-ahead luncheon oregon dinner. As the noodles steep successful the beverage portion they cool, they prime up its grassy flavor, which goes particularly good with tofu, mushrooms, scallions and cilantro. Season each vessel with airy soy condiment – which is antithetic from low-sodium soy condiment – sesame oil, and togarashi (preferably shichimi, though ichimi besides works) oregon different capsicum flakes earlier serving.

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Refrigerate for up to 3 days.

Genmaicha, airy soy sauce, sesame lipid and shichimi togarashi tin beryllium recovered astatine well-stocked supermarkets, oregon Japanese oregon Asian markets oregon online.

The noodles tin beryllium cooked up to 1 time successful advance.

Adapted from "Cooking With Tea" by Robert Wemischner and Diana Rosen (Periplus Editions, 2000).

Ingredients

Nutritional Facts

Per serving (2 cups noodles and toppings, with 1 tablespoonful each airy soy condiment and sesame oil)

• Calories

  542

• Fat

  13 g

• Saturated Fat

  2 g

• Carbohydrates

  87 g

• Sodium

  575 mg

• Protein

  19 g

• Fiber

  4 g

• Sugar

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Cooking With Tea" by Robert Wemischner and Diana Rosen (Periplus Editions, 2000).

Tested by G. Daniela Galarza.