Green Tea Noodle And Cucumber Salad Recipes

GREEN-TEA NOODLE AND CUCUMBER SALAD

Steps:

• Cook noodles according to package instructions, until just tender; they should retain a bit of bite. Drain, rinse well with cold water and drain again.
• Discard seeds from cucumber, and slice quarters crosswise as thin as possible. Place in a large bowl. Add chilies, and set aside.
• In a small saucepan, combine sugar, rice wine vinegar and 2 tablespoons water. Place over low heat until sugar dissolves, and add to cucumber mixture. Add peanuts and cilantro, and mix well. Add noodles, and toss to mix.
• Sprinkle the noodle mixture with sesame oil and soy sauce, and toss gently until all the ingredients have been evenly distributed. Refrigerate salad until it is chilled, about 20 minutes.

THAI CUCUMBER SALAD WITH UDON NOODLES

Steps:

• Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.
• Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.
• Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.

GREEN TEA NOODLE SALAD WITH LAMB, CUCUMBER AND TOMATO

Steps:

• 1. Combine the oil, mustard, 1 tablespoon balsamic vinegar and ½ teaspoon pepper in a bowl. Add the lamb and toss well to coat. Cover with plastic wrap and refrigerate for 2 hours. 2. Cook the noodles in a saucepan of boiling water for 5 minutes, or until tender. Rinse thoroughly under cold water and drain well. Combine the soy sauce, sugar, mirin, sesame oil, the remaining balsamic vinegar and ½ teaspoon salt and stir until the sugar dissolves. Add the noodles and toss to coat. 3. Place the cucumber, tomato and ½ teaspoon salt in a bowl and toss well. Add the noodles, coriander and spring onion and toss together. 4. Cook the lamb fillet on a very hot char grill for 4-5 minutes, or until browned on all sides and cooked to your liking. Remove from the heat and rest for 10 minutes. Divide the noodle mixture among serving plates. Slice the lamb thinly and arrange on top. Sprinkle with the sesame seeds and serve.

NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER

Steps:

• Make vinaigrette:
• Blend all vinaigrette ingredients in a blender until smooth.
• Make noodles:
• Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
• Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
• Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.