Jody’s Green Tea Noodles with Tofu


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Time to relax after a rather stormy passage to Japan. Before arrival in Yokohama, Passepartout ate ‘as generously as if Japan were a desert, where nothing to eat was to be looked for’. He needn’t have worried. The green tea noodles for this recipe might prove elusive but you can find them online or in Japanese grocers. But if you draw a blank, here’s a tip: you can use ordinary soba noodles and add a couple of green tea bags to the boiling water when you’re cooking them.


  • 200g/7oz dried green tea noodles
  • 1tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 300g/11oz firm tofu, cut into 2cm/¾ inch cubes
  • 100g/oz frozen soya beans
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons sake
  • 1 tablespoons caster sugar
  • 50g/2oz butter


Bring a large pan of water to the boil and add the noodles, stirring to prevent them sticking together. Once the water has returned to the boil, add a cupful of cold water and cook for 6—8 minutes, or until the noodles are soft. Rinse under cold water and drain well.

Heat the oil in a wok. Add the ginger and tofu and stir-fry over a medium heat for 5 minutes, or until the tofu is nicely golden brown. Add the frozen beans, soy sauce, mirin, sake and caster sugar, and simmer for a further 3 minutes, or until the beans are soft. Whisk in the butter.

Divide the noodles between 4 bowls, arranging them into gorgeous greenish nests. Place a serving of the tofu bean mixture on each nest, and eat with friends and chopsticks.