1/2poundChinese water noodles or Japanese udon noodles
1packagefirm tofu, well drained
1packageradish sprouts, washed and dried
1bunchscallions, sliced into thin rounds
1small bunchcilantro leaves
Light soy sauceto taste
Japanese sesame oilto taste
Shichimi togarashi (Japanese spice mixture, available at Asian markets) or freshly ground black pepperto taste
Bring two quarts water to 180° 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 paper towels.
Remove weight and paper toweling after 15 minutes. Carefully slice the tofu into 1-inch cubes and set aside.
Place noodles on four plates. Scatter tofu and remaining ingredients over all. Serve with soy sauce, sesame oil and seasoning.
Cold Tea Noodles
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.