Recipe Courtesy of The Healthy Matcha Cookbook, by Miryam Quinn-Doblas, MS, RD
The secret to this healthy and simple Asian noodle dish is in its vinaigrette. I bet you won’t guess what it is…I’ll give you a few hints: it is considered a ‘superfood.’ It is normally associated with a hot beverage. It is also found in one of my favorite ice cream flavors. Give up? Matcha green tea powder. Matcha is concentrated, finely ground light green powder that is chock full of antioxidants, catechins and flavenols—and one of my favorite flavors right now. Not only do I love to make green tea lattes at home with matcha powder, but I can hardly ever resist green tea ice cream when out at a Japanese restaurant.
Obsessed with its healthy benefits and flavor, I was ecstatic to find a cookbook all about matcha—more specifically, adding it into not only sweet dishes, but savory dishes, beverages you name it. The cookbook is entitled The Healthy Matcha Cookbook and it is a really exciting publication for all of you fellow green tea lovers. I chose this Asian-inspired noodle dish to start. Curly ramen noodles tossed with cubes of tofu, scallions, radishes and cucumbers—all finished off with a flavorful vinaigrette made with sesame oil, soy sauce, crushed red pepepr flakes, a touch of sugar, rice vinegar and matcha powder. A sprinkling of fresh cilantro later and you have a flavor (and nutrient)-packed dish that packs in the power of green tea. You gotta love that!
(To view this recipe, click on the blue title of the blog post above*)
‘Noodles with Asian Vinaigrette’
Ingredients:
- Recipe Courtesy of The Healthy Matcha Cookbook*
- 0 oz. Japanese curly noodles (ramen or udon)
- 2 Tablespoons olive oil
- 16 oz. extra-firm tofu, cut into cubes
- 8 radishes, thinly sliced
- 4 scallions, thinly sliced
- 1 large cucumber, thinly sliced
- 1 cup fresh cilantro leaves
- Vinaigrette:
- ¼ cup reduced sodium soy sauce
- ¼ rice wine vinegar
- 1 Tablespoon sugar
- 1 Tablespoon sesame oil
- 1 teaspoon matcha powder
- 1 teaspoon pepper flakes
Directions:
- Recipe Courtesy of The Healthy Matcha Cookbook*
- Cook noodles according to package instructions. Drain and set aside.
- In a medium mixing bowl, combine vinaigrette ingredients. Set aside.
- In a nonstick skillet, over medium to high heat, add the olive oil. Add the cubed tofu and cook, stirring occasionally for 5-8 minutes or until browned.
- To assemble the noodles, place the noodles in a large bowl followed by the sliced radishes, scallions and cucumber. Add the cooked tofu, vinaigrette and cilantro leaves and toss to combine.
- Serve immediately.
Tagged: Asian vinaigrette, cucumber, curly noodles, fresh cilantro, green tea, matcha, matcha powder, Miryam Quinn-Doblas, noodle bowl, radish, ramen noodles, rice vinegar, scallions, sesame oil, soy sauce, superfood, The Healthy Matcha Cookbook, tofu
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