https://www.cutoutandkeep.net/projects/chilled-green-tea-noodles • Posted by Hardie Grant
DRESSING ½ cup orange juice 1 tablespoon finely grated orange zest 2 tablespoons ginger juice (see Note) 1 teaspoon mirin 1 teaspoon brown rice vinegar ½ teaspoon shoyu 1 teaspoon dark roasted sesame oil
DRESSING ½ cup orange juice 1 tablespoon finely grated orange zest 2 tablespoons ginger juice (see Note) 1 teaspoon mirin 1 teaspoon brown rice vinegar ½ teaspoon shoyu 1 teaspoon dark roasted sesame oil
This is a summertime lifesaver for those days when you’re hungry but don’t really want to cook. I use the hardier Japanese-style noodles because they can handle the acidic marinade and still taste great the following day. Prepare the noodles using the ‘shock’ method. Drain and rinse under cold running water, then drain again and set aside.
Bring a saucepan of water to the boil and blanch the carrots and snow peas, in separate batches, for about 2 minutes each, or until tender but still fi rm. Refresh the vegetables immediately under cold running water, then drain again. Slice the snow peas in half lengthways.
To make the dressing, whisk the ingredients in a bowl then pour over the cooked noodles. Add the carrot and snow pea with the onion and cucumber and toss to combine.
Allow the noodles to marinate in the dressing for at least 30 minutes in the fridge, then serve with the mint on top. Serves 4 Note: Grate an 8 cm knob of ginger, place in a muslin cloth and squeeze out the juice.