Cold Tea Noodles

[Guest guest]

Cold Tea Noodles

 

1 tbsp. Japanese genmaicha green tea

1/2 pound 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

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 a boil 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 cubes and set aside.

Place noodles on four plates. Scatter tofu and remaining ingredients over all.

Serve with soy sauce, sesame oil and seasoning. serves 4.