As regular readers (the vast numbers of you that there are... ha ha) will know that I bought some elegant spoons and have been hanging out for the opportunity to use them. The tea theme dinner party finally gave me the opportunity!
Amuse Bouche: Sesame tea noodles (Original recipe by Kiriel)
100g chinese rice noodles
2 tsp sweet chilli sauce
2 tsp rice wine vinegar
2 tsp soy sauce
2 tsp sesame oil
3 tsp sunflower oil
2 bags of a good strong tea
1 carrot cut into super fine strips
2 tbsp sesame seeds
Put 3 cm of water in a saucepan and bring to the boil. Add the tea bags and allow to steep then remove them and add the noodles. Cook the noodles, adding the carrot just before they are done, and drain off the liquid (reserve 3tablespoons of the liquid) and allow to cool.
Mix together the other liquids with the reserved tea and use to dress the noodles. Toast the sesame seeds. Twirl a few noodles around a fork to make a nest and put on a spoon. Sprinkle with the toasted sesame seeds.
You can prepare and dress the noodles the day before and keep in the fridge. Allow to come to room temperature before serving.
As regular readers (the vast numbers of you that there are... ha ha) will know that I bought some elegant spoons and have been hanging out for the opportunity to use them. The tea theme dinner party finally gave me the opportunity!
Amuse Bouche: Sesame tea noodles (Original recipe by Kiriel)
100g chinese rice noodles
2 tsp sweet chilli sauce
2 tsp rice wine vinegar
2 tsp soy sauce
2 tsp sesame oil
3 tsp sunflower oil
2 bags of a good strong tea
1 carrot cut into super fine strips
2 tbsp sesame seeds
Put 3 cm of water in a saucepan and bring to the boil. Add the tea bags and allow to steep then remove them and add the noodles. Cook the noodles, adding the carrot just before they are done, and drain off the liquid (reserve 3tablespoons of the liquid) and allow to cool.
Mix together the other liquids with the reserved tea and use to dress the noodles. Toast the sesame seeds. Twirl a few noodles around a fork to make a nest and put on a spoon. Sprinkle with the toasted sesame seeds.
You can prepare and dress the noodles the day before and keep in the fridge. Allow to come to room temperature before serving.
4 comments:
Those noodles tasted really good! I had a lot of pleasure eating the leftover you gave me...
I've obviously missed a few posts. I'd give anything to have some of these spoons.
They are so beautiful...there is something about spoon and noodles...they look so well together. :)
Great tea noodles recipe!In continue of tea topic look these fabulous teapots post!
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