Rush Hour Gourmet: Green Tea Noodles

By Dianna Marder, Inquirer Staff Writer

From “Foodtrients: Age-Defying Recipes for a Sustainable Life”

In Southeast Asia, where her mother’s side of the family ran a cooking school, Grace O cooked and baked professionally. Now in California, O, the daughter of a physician, operates skilled nursing facilities and continues her culinary passions. Small wonder her new cookbook focuses on food’s naturally occurring nutrients.

Not all her recipes are weeknight-worthy as far as timing is concerned. But this one, which relies on the strong antioxidant and anti-inflammatory properties of green tea, is a quickie.

Green Tea Noodles with Edamame and Ginger Dressing

Makes 2 servings

For the ginger dressing
1 tablespoon grated ginger
1 tablespoon soy sauce
1 tablespoon mirin (seasoned rice wine)
1 tablespoon sesame oil
Dash of pepper
For the noodles with edamame
2 cups brewed green tea
3 ounces soba noodles (ramen or udon noodles may be substituted)
1/4 cup ginger dressing (above)
1/2 cup shelled cooked edamame (available fresh or frozen in most supermarkets)
2 tablespoons chopped scallions
Black or white sesame seeds as garnish

1. Prepare the ginger dressing – combine all ingredients in a container with a tight-fitting lid and shake until well blended. Set aside.
2. Bring the green tea to a boil in a small stockpot. Add the soba noodles and cook 3 to 4 minutes, or according to package directions. Drain.
3. Put the noodles in a large bowl and toss with the dressing. Add the edamame and scallions. Serve in bowls, garnished with sesame seeds.

– From “Foodtrients: Age-Defying Recipes for a Sustainable Life” (Foodtrients Publishing, 2011)by Grace O.

Per serving: 260 calories, 12 grams protein, 30 grams carbohydrates, 2 grams sugar, 12 grams fat, 0 milligrams cholesterol, 613 milligrams sodium, 4 grams dietary fiber.

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