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.
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
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.
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