Green-Tea Noodles with Sesame Ginger Dressing (Matcha Soba Salada)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/4 cup rice vinegar 2 tablespoons safflower oil 2 teaspoons light soy sauce (usukuchi shoyu)
2 teaspoons grated gingerroot 1 teaspoon sugar 2 teaspoons toasted sesame seeds
salt and ground black pepper, to taste 1/2 pound green-tea noodles or other favorite soba 1 cup fresh sugar snap peas, blanched 5 seconds and chilled in iced water
1 small red bell pepper, cut into matchstick strips 1/4 cup thinly sliced green onions 2 to 3 tablespoons shredded shiso leaves, mint leaves or cilantro leaves
1 sheet nori, cut into matchstick strips



1 To prepare dressing, whisk together vinegar, oil, soy sauce, gingerroot, sugar and sesame seeds in a medium-size bowl. Add salt and pepper. Set aside.
2 Bring 2 quarts water to boil in a large pot; add noodles. When the water returns to a boil, add 1 cup cold water. When water boils again, add another cup cold water. When water boils a third time, test noodles. They should be tender yet slightly firm to the bite. Cook 1 to 2 minutes longer if necessary. Rinse under cool water; drain well. Place noodles into a large bowl. Add peas, bell pepper, green onions and shiso; mix with noodles. Coat noodle mixture with dressing. Garnish with nori.

Back