Green tea noodle salad

Green tea noodle salad

From
Izakaya
Serves
4
Photographer
Chris Chen

Dressing

Ingredients

Quantity Ingredient
80ml japanese soy sauce
2 tablespoons japanese rice vinegar
1 tablespoon sesame oil
1 tablespoon sugar
125ml oil
4 won ton wrappers
3 tablespoons dried shredded wakame
250g green tea noodles
8 cherry tomatoes, halved
4 spring onions, green part only, thinly sliced

Method

  1. To make the dressing, combine all the ingredients in a bowl and set aside.
  2. Heat the oil in a small frying pan over high heat. When the surface of the oil is shimmering, add two won ton wrappers and cook for 1 minute. Turn over and cook for another minute, or until golden. Drain on paper towel. Repeat this process to cook the remaining won ton wrappers. Allow to cool, then roughly break the won tons into 1 cm pieces and set aside.
  3. Soak the wakame in a bowl of cold water for 5 minutes, or until soft. Drain well and set aside.
  4. Bring a large saucepan of water to the boil. Add the noodles and stir to separate. Add 250 ml cold water to the saucepan and return to the boil. Repeat this process twice more, or until the noodles are cooked evenly. Rinse under cold water, using your hands to separate, until the noodles are cool. Drain well.
  5. Place the noodles, dressing, wakame, tomatoes and spring onion in a large bowl and toss to combine. Add the crispy won ton pieces, toss again and serve.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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