Cold Tea Noodles with Tofu

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Cold Tea Noodles

1 Tbsp (15mL) Japanese Genmaicha green tea

1/2 pound (230g) Chinese water noodles or Japanese don

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

 

 

 

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.

 

Yield: 4 servings

Cooking Time: 5 minutes

 

Source: HealthNotes by Puritan

Formatted by Chupa Babi: 05.21.05

 

Nutrition Facts-

Calories: 478; Fat: 9g; % fat calories: 16%;

Cholesterol: 0mg; Carbohydrate: 83g; Protein: 23g

 

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.

 

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