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Sencha Soba Noodles Recipe

Japanese · Main course · 20 min total

A refreshing cold noodle dish infused with the delicate flavor of sencha green tea, perfect for a light summer meal.

Ingredients

• 2 teaspoons loose-leaf sencha green tea
• 1/4 cup hot water (175°F / 80°C)
• 2 bundles (about 6 ounces) dried soba noodles
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1/2 cup ice water
• 1/2 cup thinly sliced cucumber
• 1/4 cup shredded daikon radish
• 1 tablespoon toasted sesame seeds
• 2 teaspoons finely chopped green onion

Instructions

1. Steep sencha tea in hot water for 1 minute, then strain and let cool to room temperature.
2. Cook soba noodles according to package directions until al dente. Drain and rinse under cold water, then drain well.
3. In a small bowl, combine soy sauce, mirin, and sugar; stir until sugar dissolves.
4. In a serving bowl, mix the cooled sencha tea with the soy sauce mixture and ice water.
5. Add the cooked soba noodles to the bowl and toss gently to coat.
6. Top with cucumber, daikon, sesame seeds, and green onion. Serve immediately.

Tips

• For a stronger tea flavor, use 1 tablespoon of sencha leaves.
• Serve with a side of pickled ginger or wasabi for extra kick.
• Leftover noodles can be stored in the refrigerator for up to 1 day; add a splash of water before serving.

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