Name: Green Tea or Soba Noodle Salad
Ingredients: 3 tablespoons light salad oil (grapeseed, light olive or sunflower); 2 tablespoons soy sauce; 150 g noodles (dry weight, see above); 300 g mushrooms (any type or a mixture); salt; 2 teaspoons roasted sesame oil; 1 teaspoon sesame seeds; salt and freshly ground black pepper; 1 teaspoon icing sugar; 100 g blanched almonds; 1 teaspoon cumin seeds; 400 g pak choy (bok choy), leaves separated; 1 teaspoon (or more or less to taste) wasabi paste; 2 tablespoons rice wine vinegar; 2 spring onions, thinly sliced and rinsed under cold running water for 2 minutes; 1 teaspoon pimenton (smoked paprika, either dulce or picante – you choose); 2 tablespoons mirin; 200 g firm tofu; 2 tablespoons flour; vegetable oil for frying

Preparation info

Difficulty
Complex

Appears in

Salads

By Peter Gordon

Published 2005

About

Green tea and soba noodles are nutty firm noodles from Japan. The former are made from wheat with added powdered green tea, and the latter can be either a mixture of wheat and buckwheat or 100 per cent buckwheat. I prefer the mixed-grain soba noodle, as the pure buckwheat noodle can be quite brittle and almost crunchy.

The tofu here is the same type and cooked in much the same way as in the recipe. Mirin is Japanese rice wine used only for cooking