I’m obsessed with anything related to matcha or green tea, enough said. I’m pretty sure Matchachoco is too, otherwise why would she have that codename? lol. Now imagine green tea flavoured soba noodles. The idea was peculiar to me at first because I’ve always associated matcha with sweet, not savoury foods.
I’ve been eyeing on these green tea soba noodles that I saw at a Japanese store, but I didn’t buy it until recently because I didn’t know how I was going serve it. On another note, soba noodles are also my new obsession. The first time I had soba noodles was just a few months ago and I got hooked. So far, one of my favourite meals to make with soba noodles is cold soba noodle salad. I decided to make it with the green tea soba noodles, and the result is a refreshing soba salad with a subtle green tea flavour. I also used king oyster mushrooms because it sort of reminds me of meat. I think it makes up for a good lunch or side dish :).
Here’s a recipe post before the anticipated Halloween baking!
Green Tea Soba Noodle Salad (Serves 2-3)
Adapted from Laura Vitale
6 oz green tea soba noodles
3-4 large king oyster mushrooms
½ cup of fresh cilantro, chopped
3 tbsps. of fresh mint, chopped
5-6 scallions, chopped
1/3 cup roasted black sesame seeds
2 tbsp. of canola oil
3 tbsp. of rice wine vinegar
1 tbsp. of lime juice
1 tsp. of sugar
1/2 tsp. of sesame oil
1 tbsp. of soy sauce
1 clove of garlic, finely grated
1 tsp. of ginger, finely grated
- Cook soba noodles according to package directions. Drain and rinse over cold water.
- Chop king oyster mushrooms into bite size pieces and cook over boiling water for about 45 seconds to 1 minute. Drain and rinse with cold water.
- In a bowl, combine cooked mushrooms, cilantro, mint, canola oil, rice wine vinegar, lime juice, sugar, sesame oil, soy sauce, grated garlic, and grated ginger.
- Mix soba noodles with the mushroom and sauce. Sprinkle with roasted black sesame seeds.