Chilled green-tea noodles

Ingredients

• ½ pack (125 g) green tea noodles
• ½ carrot cut into matchsticks
• 100 g snow peas, trimmed 
• ¼ red onion, finely sliced 
• ½ cucumber, finely sliced 
• 2 tbsp finely sliced fresh mint leaves

Dressing

• ½ cup freshly squeezed orange juice, plus 1 tbsp grated orange rind
• 2 tbsp fresh ginger juice (grate 6 cm knob ginger and place into a muslin cloth and squeeze out the juice)  
• 1 tsp mirin 
• 1 tsp brown rice vinegar 
• ½ tsp shoyu 
• 1 tsp dark roasted sesame oil

Marinating time 30 minutes

Instructions

Bring a pot of water to a boil, add the noodles and cook until al dente using the "shock method". Drain and rinse under cold running water. Set aside.

Bring another small pot of water to the boil and blanch the carrots, snow peas and onions separately until slightly crisp. Refresh each under cold running water. Slice snow peas in half lengthways.

To make the dressing, in a small bowl, whisk the orange juice, rind, ginger juice, mirin, brown rice vinegar, shoyu and sesame oil. Pour dressing over the noodles. Add the blanched and fresh vegetables. Mix thoroughly and top with fresh mint. Allow to marinate for 30 minutes before serving.