Green tea boiled noodles are a recipe that keeps the kitchen fresh

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Cold tea noodles

Active time:15 minutes

Total time:30 min + cooling time

Servings:2

Active time:15 minutes

Total time:30 min + cooling time

Servings:2

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I studied food history and anthropology in college, and I remember in one of my first classes the teacher asked everyone to write a short essay on a food that was “in its pure state”. I can’t remember what I chose, but it only got me a passing grade. The student who wrote an essay on tea received the highest score.

There are thousands of varieties of tea, and its complexity is like that of wine. It is the second most popular drink in the world, after water, according to the Food and Agriculture Organization of the United Nations.

Tea is also a social drink, and that’s how I met my friend Robert Wemischner. We met, if I remember correctly, during a tea tasting class in Los Angeles. Wemischner is a culinary school teacher, tea expert, and author, with Diana Rosen, of “Cooking With Tea: Techniques and Recipes for Appetizers, Dishes, Desserts, and More.” Today’s recipe, for Cold Tea Noodles, is taken from their book, and it’s a surprisingly tasty and remarkably easy summer meal.

It starts with green tea, which you’ll brew and then use to cook udon noodles. Wemischner says genmaicha, an herbal green tea with chunks of toasted sticky rice, is his favorite tea to use here. (But he offered some suggested substitutions, below.)

“Forward, grassy, ​​green and fresh, it even has a little sea or salty side”, is how he described the genmaicha. “I like it because I think there’s umami there, and this flavor makes us crave for the next bite. You won’t be bored with a full serving of this flavor. There’s no there’s nothing monotonous or monotonous about it.

After you’ve steeped the tea and cooked the noodles – they only take a few minutes to become tender – your cooking job is done. Wemischner recommends doing this the night before, so the noodles are ready for lunch or dinner the next day, when you top them with tender enoki mushrooms, scallions and sprigs of cilantro. Season each bowl with light soy sauce – different from low sodium soy sauce – sesame oil and togarashi (preferably shichimi, although ichimi also works) or other flakes of pepper before serving.

“You can use many different types of tea here,” says Wemischner, “but I love the hauntingly memorable flavor of green teas with udon and tofu.”

  • If you don’t have green tea >> you can use English breakfast, Assam, or a Chinese or Indian black tea. You can also use broth (mushrooms or spring onions can be nice) or water, although the flavor of the noodles won’t be the same.
  • No udon? >> Linguine works in a pinch.
  • Not a tofu eater? >> Consider pieces of chicken or brown turkey meat, roasted mushrooms, or fresh soybeans or lima beans.

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  • 1 liter of water
  • 2 teaspoons (8 grams) green tea leaves, preferably genmaicha
  • 8 ounces dried udon noodles
  • 1/2 package (6 ounces) firm tofu, well drained
  • 2 ounces fresh enoki mushrooms (can substitute fresh shiitake mushrooms, sliced)
  • 4 green onions, very thinly sliced
  • Light soy sauce, for serving
  • Sesame oil, for serving
  • Fresh coriander leaves and tender sprigs, to serve
  • Shichimi togarashi or freshly ground black pepper, for serving

In a small saucepan over medium-high heat, bring the water to low heat (about 180 degrees). Remove from the heat, add the tea and let steep for 3 minutes. Strain the tea through a fine mesh sieve into a medium saucepan. Discard the tea leaves.

Set the pot over high heat and bring the tea to a boil. Add the noodles and cook until they are still a little firm, about 5 minutes. Remove from the heat and let the noodles in the tea cool completely. Strain noodles, place in a covered bowl and refrigerate for at least 1 hour or up to overnight.

Press the tofu or wrap it in a clean kitchen towel and microwave it every 30 seconds until it releases most of its moisture. Cut it carefully into 1 inch cubes.

To serve, divide the noodles between two bowls. Divide the tofu cubes, mushrooms and green onions over each bowl. Season, to taste, with soy sauce, sesame oil, cilantro leaves and shichimi togarashi or freshly ground black pepper before serving.

Per serving (2 cups of noodles and toppings, with 1 tablespoon each of light soy sauce and sesame oil)

Calories: 524; Total fat: 13 g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 575mg; Carbohydrates: 87g; Dietary fiber: 4g; Sugar: 2g; Protein: 19g.

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

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

Tested by G. Daniela Galarza; questions by e-mail to [email protected].

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Check out this week’s Eat Voraciously recipes:

Monday: Wasabi Avocado and Crab on Crispy Rice Cakes

Tuesday: Dill Ham Salad Sandwich

Wednesday: Tomato salad with yogurt and pita chips

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