Matcha powder is so versatile that can be added to many dishes. This year when I went to Japan in June, it was steaming hot; I literally had cold soba/matcha noodles every single day for a whole month - some were from restaurants and some from convenient stores such as 7-Eleven & Lawson. When I'm finally back to Vancouver, I suffer withdrawal of my daily cold matcha noodles! During our trip we learnt how to make ramen from scratch, and now we just add our everyday grade matcha powder making it matcha ramen!
Store-bought noodles often are highly processed and contain additives/chemicals. Making noodles from scratch is not only natural and healthy, it's also super fun!
OK let's get to it:
Noodle Ingredients (serving 2-3):
300g flour of your choice
Salt water (150g warm water + 8g salt)
Sift 300g all purposes flour (or wholewheat flour if you prefer), then sift 1 tbsp of Whisk Everyday Matcha for a standout green colour. We did try with some store-bought lower grade matcha powder and the colour becomes yellow/brownish, which is not very appetizing.
Slowly add salt water to flour a little at a time, and loosely mix them together, then put everything into a large ziplock bag/foodsafe plastic bag. Let it rest for 20min - 1 hour.
Knead the dough for 10 minutes either by hand or by feet (on top of the plastic bag - it's the traditional way of doing it), the more you knead, the stretchier the noodles are. After kneading, let the dough rest again for 1 hour to overnight.
Spread plenty of flour on surface. Roll the dough to 2mm thin.
Fold the sheet into 4 layers and sprinkle more flour in between.
Cut as thin as possible? then open up and arrange the noodles together.
Now you have your dry matcha noodles! At this stage, you can choose to freeze them for future use, or cook right away!!
Cook them in boiling water for 8 - 9 minutes, take it out, and rinse under cold water thoroughly for 20 seconds or so. I like my noodle stretchy and a bit chewy, so if you like softer noodles, cook 10 - 12 minutes! However try not to overcook.
So for cold noodles, Japanese people don't typically put the cold soup WITH the noodle. The soup is usually set aside and you dip the noodle in.
Feel free to use your own soup base recipe. I will share our two soup base recipes (one cold and one hot) through our e-newsletter, so if you'd like to learn how to make plant-based noodle soup, please subscribe to our newsletter!
Give it a try and comment below how you like it, or if you have any questions!