Think of the gentle aroma of green tea, that hint of flavor threading through every noodle in our Green Tea Noodle Salad. This recipe is inspired by the East, where green tea has been enjoyed for centuries. But here’s our little twist: we’ve brought the distinct taste of green tea into our noodles by boiling them in tea-infused water. The result? A unique flavor and a vibrant green color that makes our dish stand out.
Servings: 4
Calories: 350 per serve
Ingredients
- 4 tablespoons of Green Tea loose leaves
- 8 oz (225g) dried noodles
- 1/4 cup (60ml) soy sauce
- 2 tablespoons (30ml) sesame oil
- 1 tablespoon (15ml) rice vinegar
- 1 cucumber, thinly sliced
- 1 carrot, thinly sliced
- 2 green onions, chopped
- 1 tablespoon (15ml) sesame seeds, for garnish
Instructions
- Boil 4 cups of water in a large pot.
- Add the green tea loose leaves and let steep for 5 minutes.
- Strain out the tea leaves, add the noodles to the pot and cook as per the package instructions.
- While the noodles are cooking, prepare the dressing by mixing soy sauce, sesame oil, and rice vinegar in a bowl.
- Drain the noodles and rinse under cold water.
- Mix the noodles, cucumber, carrot, and green onions in a salad bowl.
- Pour the dressing over the noodle salad and toss well.
- Garnish with sesame seeds before serving.
Equipment List
- Large pot
- Strainer
- Mixing bowl (medium-sized)
- Vegetable peeler
- Knife
- Chopsticks or tongs for mixing
This is a perfect healthy salad for a lunch or even dinner, and when the noodles are cooked just right, they perfectly absorb the mild flavor of the green tea. The fresh cucumber and carrot add a pleasing crunch. The dressing, uncomplicated as it is, brings the dish together, balancing the different flavors perfectly. The notes of green tea, the savory soy sauce, and the rich sesame oil create a delightful combination.
