This refreshing dish provides an easy escape from the kitchen on a sweltering day. Keep cool by cooking the noodles the night before. The next day, assemble the short list of ingredients and serve. Recipe courtesy of Chef Robert Wemischner of Los Angeles, CA.
- 2 Quarts water
- 1 Teaspoon Japanese Genmaicha
- 1 Pound Chinese Water Noodles or Japanese Udon Noodles
- 1 Package (12 Ounces) Firm Tofu, Well Drained
- 1 Small Package Enoki Mushrooms
- 1 Package Radish Sprouts, Washed And Drained
- 1 Bunch Scallions, Sliced Into Very Thin Rounds
- 1 Small Bunch Cilantro Leaves
- Light Soy Sauce, To Taste
- Japanese Sesame Oil, To Taste
- Shichimi Toragashi Or Freshly Ground Black Pepper
Bring water to 180 degrees and add tea. Steep for 3 minutes and pour through a sieve. Reserve liquid for cooking and noodles. Bring the reserved tea to a boil and add noodles. Cook for about 5 minutes, or until noodles are somewhat al dente. Remove from heat and allow the noodles to remain in the liquid until cooled. Drain, place noodles in a covered bowl. Refrigerate overnight. Before serving, place the tofu on a plate and cover it with several layers of paper towels. Press any excess moisture from it by placing an approximately 2-pound weight on top of the towels. Remove weight and towels after 15 minutes. Discard any liquid that has accumulated. Carefully slice the tofu into 1″ cubes and set aside. Place equal amounts of noodles on each of the four plates. Scatter tofu, cilantro, and vegetables evenly over all. Serve with soy sauce, sesame oil, and seasoning.
Makes 4 servings.
Source: Cooking with Green Tea