Cold Tea Noodles

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon japanese genmaicha green tea
• 1/2 lb chinese water noodles or 1/2 lb japanese udon noodles
• 1 (14 -16 ounce) package firm tofu, well drained
• 1 (3 1/2 ounce) package enoki mushrooms
• 1/2 cup radish sprouts, washed and dried (or more to taste)
• 5 scallions, sliced into thin rounds (green onions)
• 1/4 cup cilantro leaf
• light soy sauce, to taste
• japanese sesame oil, to taste
• fresh ground black pepper, to taste (or shichimi togarashi japanese spice mixture, available at asian markets)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 remove weight and paper toweling after 15 minutes. carefully slice the tofu into 1-inch (2.5cm) cubes and set aside.
• 5 place noodles on four plates. scatter tofu and remaining ingredients over all. serve with soy sauce, sesame oil and seasoning.