Green Tea Noodle Salad
SERVES: 1 DIFFICULTY: Medium
Coriander, pickled ginger and mushrooms bring flavour and texture.
1/3 packet Hakubaku Organic Cha Soba noodles
75g firm tofu, cubed
1/2 cucumber, julienned
50g enoki mushrooms, ends trimmed and rinsed
2 tbsp fresh coriander, chopped
2 tbsp pickled ginger, chopped
1/2 spring onion, sliced
1/2 cup bean shoots
1 tbsp mirin
1 tbsp soy sauce
1 tsp afave syrup (or sugar)
Cook the noodles, drain and rinse and set aside.
To make the dressing, place the mirin, soy sauce and agave syrup in a small jar and shake. Agave syrup works best as a sweetener in the dressing when you are making only one or two servings as it blends evenly with the mirin and soy. If you don’t have agave syrup replace it with 1/2 a teaspoon of sugar dissolved in a teaspoon of boiling water.
Combine other ingredients and toss through with the noodles. Dress the salad just before serving.