Green-Tea Noodles with Sesame Ginger Dressing (Matcha Soba Salada)

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This very good.

 

Green-Tea Noodles with Sesame Ginger Dressing (Matcha

Soba Salada)

 

1/4 cup rice vinegar

2 tablespoons safflower other oil

2 teaspoons light soy sauce (usukuchi shoyu)

2 teaspoons grated gingerroot

1 teaspoon sugar

2 teaspoons toasted sesame seeds

salt and ground black pepper, to taste

1/2 pound green-tea noodles or other favorite soba

1 cup fresh sugar snap peas, blanched 5 seconds and

chilled in iced water

1 small red bell pepper, cut into matchstick strips

1/4 cup thinly sliced green onions

2 to 3 tablespoons shredded mint leaves or cilantro

leaves

1 sheet nori, cut into matchstick strips (sushi

seaweed wrapper)

 

To prepare dressing, whisk together vinegar, oil, soy

sauce, gingerroot, sugar and sesame seeds in a

medium-size bowl. Add salt and pepper. Set aside.

Bring 2 quarts water to boil in a large pot; add

noodles. When the water returns to a boil, add 1 cup

cold water. When water boils again, add another cup

cold water. When water boils a third time, test

noodles. They should be tender yet slightly firm to

the bite. Cook 1 to 2 minutes longer if necessary.

Rinse under cool water; drain well. Place noodles into

a large bowl. Add peas, bell pepper, green onions and

mint or cilantro; mix with noodles. Coat noodle

mixture with dressing. Garnish with nori.

 

 

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