Recipes|Featured Main
Stir-Fried Noodles with Green Tea
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT25M10 Minutes
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Yield:4 Servings
Ingredients
- 8 ounces buckwheat (soba), cha (green tea) or whole wheat noodles
- 2 tablespoons cooking oil
- 1 teaspoon loose green tea leaves
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 8 ounces baked or pressed tofu, cut into thin strips
- 1 small red bell pepper, cut into thin strips
- 1 bunch broccolini, sliced diagonally
- 3 tablespoons tamari, or reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 4 green onions, sliced diagonally into 2-inch pieces
- 1 ½ teaspoons toasted sesame oil
- Salt and pepper to taste
- 1 tablespoon toasted sesame seeds
- 226.8g buckwheat (soba), cha (green tea) or whole wheat noodles
- 25.56g cooking oil
- 4.26g loose green tea leaves
- 8.52g minced fresh ginger
- 2 cloves garlic, minced
- 226.8g baked or pressed tofu, cut into thin strips
- 1 small red bell pepper, cut into thin strips
- 1 bunch broccolini, sliced diagonally
- 38.34g tamari, or reduced-sodium soy sauce
- 25.56g rice vinegar
- 4 green onions, sliced diagonally into 2-inch pieces
- 6.39g toasted sesame oil
- Salt and pepper to taste
- 12.78g toasted sesame seeds
Both green tea and buckwheat are known for their many health benefits and come together deliciously in this quick vegetarian stir-fry that offers the mild flavor of dark leafy greens and an earthy nuttiness.
Preparation
STEP 1
Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
STEP 2
Heat a wok over medium-high heat. Add oil to coat bottom. Add tea leaves, ginger and garlic and stir-fry until fragrant, about 30 seconds.
STEP 3
Add tofu and cook, stirring, until lightly browned, about 2 minutes.
STEP 4
Add red pepper and broccolini and cook until bright and softened, about 1-2 minutes.
STEP 5
Stir in noodles, soy sauce and vinegar. Mix gently until noodles are heated through. Add green onions and sesame oil. Season to taste with salt and pepper. Serve warm or cold, sprinkled with toasted sesame seeds for garnish.