GREEN TEA NOODLES RECIPE RECIPES

Name: Green Tea Noodles Made with Matcha, Spirulina and Meaty Mushrooms [Vegan]
Cook time: 1 h
Yield: 2 servings
Cuisine: NO info

GREEN TEA NOODLES MADE WITH MATCHA, SPIRULINA AND MEATY ...

Green Tea Noodles Made with Matcha, Spirulina and Meaty ... image

Rice noodles are mixed with matcha and spirulina to give them their lovely, light green color. They're mixed with meaty mushrooms and a mixture of carrots and peas for a dose of vegetables

Provided by Stefania D'Alessandro

Cook Time 60 minutes

Yield 2 servings

Ingredients

Nutrition Facts : Calories 0 calories

GREEN TEA BROTH WITH UDON NOODLES (MARK BITTMAN) RECIPE ...

Green Tea Broth With Udon Noodles (Mark Bittman) Recipe ... image

From Mark Bittman's cookbook, "How to Cook Everything Vegetarian". With its somewhat savory taste, the resulting soup is elegant in both simplicity and speed; and the list that follows shows the ways to embellish and intensify the flavor. Some are garnishes to serve over the noodles; others are cooked in the broth to give it more character. And some can go either way. Makes 4 first-course or 2 lunch servings

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup green tea leaves
salt
8 ounces udon noodles
fresh ground black pepper
1 tablespoon mirin (optional) or 1 tablespoon sugar (optional)
1 cup finely chopped tomatoes, added to the broth as it simmers (optional)
1 -2 pinch cayenne (optional) or 1 -2 pinch other ground dried chile, added to the broth as it simmers (optional)
1/2 cup cubed tofu, added to the broth when the noodles are nearly finished cooking (optional)
1 cup precooked small bean, added to the broth when the noodles are nearly finished cooking (like soybeans, adzuki, edamame, or mung) (optional)
4 scrambled eggs, added to the broth when the noodles are nearly finished cooking (optional)
1 tablespoon grated peeled fresh ginger, added to the broth as it simmers (optional)
2 sheets nori, lightly toasted and cut into 1-inch strips, for garnish (optional)
1 tablespoon sesame seeds, used as a garnish (optional)
1 teaspoon black mustard seeds (to garnish) (optional)
2 tablespoons nuts, like pistachios, cashews (optional) or 2 tablespoons hazelnuts, toasted and used as a garnish (optional)
1 dab wasabi paste (to garnish) (optional)
1 thinly sliced onion, added to the broth as it simmers or as a garnish (optional)
1 handful of julienned cucumber, added to the broth as it simmers or as a garnish (optional)
1 -2 cup shredded lettuce (optional) or 1 -2 cup cabbage, added to the broth as it simmers or as a garnish (optional)
1 cup mung bean sprouts, added to the broth as it simmers or as a garnish (optional)
2 tablespoons candied ginger, added to the broth as it simmers or as a garnish (omit the mirin or sugar) (optional)

Steps:

Put 7 cups water in a large pot with a tight-fitting lid and bring to a boil. Remove from the heat and let rest for a couple minutes. Stir in the tea leaves (or use a tea ball, cheesecloth, or some other mesh contraption), cover, and steep until fragrant and richly colored, 5 to 10 minutes. Strain the “tea broth" through a strainer and put the tea in a large saucepan. Discard the tea leaves.
Bring the tea broth to a boil and sprinkle with salt. Stir in the udon. When the broth returns to a boil, add 2 cups of cold water. When the liquid returns to a boil, turn the heat down so that it bubbles gently without overflowing. Cook, stirring occasionally, until the noodles are just tender, usually 5 to 7 minutes, but it could be more depending upon the brand you use. Taste and add more salt, a few grinds of pepper, and the mirin or sugar, if you like, and serve.

Nutrition Facts : Calories 202.9, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1048.8, CarbohydrateContent 42.2, FiberContent 2.5, SugarContent 0, ProteinContent 6.5

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