I adapted this from a Nigella Lawson recipe from The New York Times. In New York City, you can get green tea noodles from Sunrise Mart for less than $5 for two bunches. You can use soba noodles as a substitute, you just won’t have that interesting green color. If you don’t have an Asian grocery store where you live, try using angel-hair pasta. The secret is balancing the sweet and sour tastes of the vinegar and the sugar.
1 bunch of green tea noodles
1 cucumber, peeled and julienned
red chilis, seeded and finely chopped
3 tbsps sugar
6 tbsps rice wine vinegar
2 tbsps sesame oil
half a bunch of cilantro, finely chopped
1. Cook noodles in boiling water for about 5 minutes. When done, drain and fluff with a fork to keep the noodles from sticking together.
2. In a small saucepan over low heat, dissolve sugar, rice wine vinegar and 2 tbsps of water.
3. In a salad bowl, pour dressing over cucumber and chilis. Add noodles and toss. Drizzle with sesame oil and sprinkle with cilantro. Refrigerate for a few minutes until salad is chilled.
Where to buy green tea noodles