Yunnan-Style Udon Noodles in Green Tea Broth

On a cold wintry evening, snuggle up with a steamy bowl of thick, long, slippery udon noodles— known as cu mian in China—in a savory green tea broth. Dried chrysanthemum flowers, widely popular in teas throughout China, are used in cooked dishes, as well, particularly those from Yunnan Province. They can typically be found in western Asian markets close to the rock sugar and tapioca pearls; if necessary, omit from the recipe. Though optional, dried seaweed strips add a salty punch. For a more substantial soup, add cubed tofu to the simmering broth. Four green tea bags can be used in lieu of the loose tea leaves; simply remove them from the liquid after steeping and discard. For best results, use fresh udon noodles, available in the refrigerated section of Asian markets—any fresh eggfree pasta can be substituted, if necessary.

MAKES 4 SERVINGS

7 cups water

1⁄4 cup loose green tea leaves

2 dried chrysanthemum flowers

1 (14-ounce) can reduced-sodium vegetable broth (13⁄4 cups)

4 scallions, white and green parts separated, thinly sliced

1 to 2 tablespoons reduced-sodium soy sauce, or to taste

1 tablespoon finely chopped fresh ginger

1⁄2 teaspoon salt, or to taste

8 ounces fresh udon noodles

1 1⁄2 tablespoons light brown sugar, or to taste

1 tablespoon toasted (dark) sesame oil

Freshly ground black pepper, to taste

2 sheets dried seaweed or nori, cut into thin 1-inch strips (optional)

In a medium stockpot with a lid, bring the water to a boil over high heat. Remove from heat and stir in the tea leaves and flowers; steep, covered, about 7 minutes, or until fragrant and nicely colored. Strain the tea through a strainer and return the liquid to the stockpot. Discard the tea leaves and flowers.

Add the broth, white parts of the scallions, soy sauce, ginger, and salt to the tea and bring to a boil over high heat; stir in the noodles. When the liquid returns to a boil, reduce the heat to medium-high. Simmer briskly, stirring occasionally, until the noodles are just tender, about 5 minutes, depending on thickness. Remove from heat and stir in the scallion greens, sugar, oil, and pepper. Cover and let stand 5 minutes. Uncover and serve at once, garnished with the dried seaweed strips, if using.

{PER SERVING} Calories 250 • Protein 12g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 40g • Dietary Fiber 4g • Sodium 666mg

hancheng

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