Chilled Green Tea Noodles

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• Step 1

  This is a summertime lifesaver for those days when you’re
hungry but don’t really want to cook. I use the hardier
Japanese-style noodles because they can handle the
acidic marinade and still taste great the following day.
 Prepare the noodles using the ‘shock’ method. Drain and rinse under cold running water, then
drain again and set aside.

• Step 2

  Bring a saucepan of water to the boil and blanch the carrots
and snow peas, in separate batches, for about 2 minutes
each, or until tender but still fi rm. Refresh the vegetables
immediately under cold running water, then drain again.
Slice the snow peas in half lengthways.


• Step 3

  To make the dressing, whisk the ingredients in a bowl then
pour over the cooked noodles. Add the carrot and snow pea
with the onion and cucumber and toss to combine.


• Step 4

  
Allow the noodles to marinate in the dressing for at least
 30 minutes in the fridge, then serve with the mint on top.


  Serves 4
Note: Grate an 8 cm knob of ginger, place in a muslin cloth
and squeeze out the juice.

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