Tea Noodles, Cold
Total Time: 5 minutes
A perfect warm-weather dish. Keep cool by cooking the noodles in
tea the night before serving. The next day, assemble the short list of ingredients, and dinner
is on the table.
Calorie: 242, Proteins: 9 g, Total Fat: 2 g, Fiber: 3.10 g, Sugar 4 g.
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.
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
Remove weight and paper toweling after 15 minutes. Carefully slice the
tofu into 1-inch (2.5cm) cubes and set aside.
Place noodles on four plates. Scatter tofu and remaining ingredients
over all. Serve with soy sauce, sesame oil and seasoning.