Cold Tea Noodles

Name: Cold Tea Noodles
Ingredients: 1 tablespoon japanese genmaicha green tea; 12 lb chinese water noodles or 12 lb japanese udon noodles; 1 (14 -16 ounce) package firm tofu, well drained; 1 (3 1/2 ounce) package enoki mushrooms; 12 cup radish sprouts, washed and dried (or more to taste); 5 scallions, sliced into thin rounds (green onions); 14 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)

10 ingredients

14 steps

Ingredients

1 tablespoon japanese genmaicha green tea
12 lb chinese water noodles or 12 lb japanese udon noodles
1 (14 -16 ounce) package firm tofu, well drained
1 (3 1/2 ounce) package enoki mushrooms
12 cup radish sprouts, washed and dried (or more to taste)
5 scallions, sliced into thin rounds (green onions)
14 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)

Directions

1

Bring two quarts water to 180F (85C) and add tea.
2

Steep for 3 minutes and pour through a sieve.
3

Reserve liquid for cooking the noodles.
4

Bring the reserved tea to a boil and add noodles.
5

Cook for about 5 minutes, or until noodles are al dente.
6

Remove from heat and allow the noodles to remain in the liquid until it has cooled.
7

Remove noodles from liquid and place in a bowl, covered, overnight in the refrigerator.
8

The next day, put tofu on a plate and cover it with several layers of paper towels.
9

Press any excess moisture from it by placing a two-pound weight on top of the paper towels.
10

Remove weight and paper toweling after 15 minutes.
11

Carefully slice the tofu into 1-inch (2.5cm) cubes and set aside.
12

Place noodles on four plates.
13

Scatter tofu and remaining ingredients over all.
14

Serve with soy sauce, sesame oil and seasoning.