Continuing the recipes from the What’s that tea? launch, the collection includes a smooth Chinese Green Tea. Generally I find that plain green teas can have a harsh after taste but the Chinese Green is really refreshing so I wanted a refreshing green appetizer to complement this lovely tea. I can’t urge you enough to try this recipe, it is SO tasty and refreshing. You can also make it in a deconstructed salad by finely slicing the cucumber and tossing it with the noodles with some grilled meat or fish for dinner. I found the noodles keep well so you can make the filling up the day before and then make them up on the day.
- a telegraph cucumber
- 1 cm diameter of soba noodles
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 3 spring onions
- 1 tbsp sesame seeds
Cook the soba noodles. The brand I use takes 3-4 minutes in boiling water but follow the directions on the packet. Mix together the vinegar, soy sauce and oil. Finely slice the spring onions and toast the sesame seeds. Add 3/4 of the sauce, spring onions and sesame seeds to the noodles and mix well and chill. Reserve the other quarter of these ingredients.
Peel the cucumber and slice into 2 cm pieces. Use a melon baller to scoop out the middle leaving a little base in each cup.
Twist the noodles into each cup and sprinkle with extra sauce, spring onions and sesame seeds and serve.
The recipe for these cucumber cups was adapted from one I read over on the kitchn.