flowcooking

Green tea noodles with lemon soy dressing

Cooling green tea noodles tangled with glossy lemon soy dressing.
Avocado, wakame, and crunchy radish bite, finished with basil calm.
Fresh spring onion and toasted sesame bring a clean, zingy glow.

lunch ⏱ 35 min 430 kcal / portion 65.0 g carbs / portion (estimated) vegetarian glutenmustardsesamesoy 🔗 Original source

No ratings yet
🖨 Print
Green tea noodles with lemon soy dressing
v4 · rb0e705f985 20260727Z1751 25 g wakame 200 g noodle 2 tsp sesame oil 1 piece avocado 1 tbsp sesame seed 79.6 ml rice vinegar ⏳ ⏱ 1-2 min pickle radishes: massage with 3/4 tsp salt, then add remaining radish pickle ingredients and chill 🔪 ⏱ 30 min rehydrate and tear wakame in cold water, then drain make lemon soy dressing by shaking lemon juice, rice vinegar, light soy sauce, mirin, grated ginger, and crushed garlic in a jar 🍳 ⏱ 3 min boil water, cook green tea noodles, then add cold water and cook 2 min 🔪 drain and rinse noodles under cold running water, then drain well ⏳ mix noodles with sesame oil, cover, and chill until cold 🌀 loosen and separate chilled noodles, then toss with dressing and add drained radishes 🌀 add wakame and avocado slices, then toss gently 🌀 fold in spring onions and basil leaves 🍽 scatter toasted sesame seeds over the noodles and serve Green Tea Noodles 🎉 80 g radish 1 tbsp caster sugar 2 tsp sake salt to taste 50 ml lemon juice 75 ml light soy sauce 2 tbsp mirin 15 g ginger 1 piece garlic 3 pieces spring onion 10 g basil leaf radish, caster sugar, sake, salt 50 ml sesame oil 30 ml avocado spring onion, basil leaf sesame seed
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. pickle radishes: massage with 3/4 tsp salt for 1-2 min, then add remaining radish pickle ingredients and chill
  2. rehydrate and tear wakame in cold water for 30 min, then drain
  3. make lemon soy dressing by shaking lemon juice, rice vinegar, light soy sauce, mirin, grated ginger, and crushed garlic in a jar
  4. boil water, cook green tea noodles for 3 min, then add cold water and cook 2 min
  5. drain and rinse noodles under cold running water, then drain well
  6. mix noodles with sesame oil, cover, and chill until cold
  7. loosen and separate chilled noodles, then toss with dressing and add drained radishes
  8. add wakame and avocado slices, then toss gently
  9. fold in spring onions and basil leaves
  10. scatter toasted sesame seeds over the noodles and serve

Similar recipes