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Top chef reveals Japanese sea noodle recipe

Herbs and spices add unique flavour to Japanese noodles

Home chefs looking for adventurous recipes couldn't go wrong by following London chef Yotam Ottolenghi's advice for making green tea noodles with grilled prawns.

The chef of Nopi in London warned budding chefs in his Guardian article that they would need to find a good Japanese grocer to find some ingredients - but they would be rewarded for their efforts.

Green tea noodles are served with tiger prawns, Clearspring dry sea vegetables, hot red chilli peppers, two shisho leaves or coriander, poppy seeds and groundnut oil.

The dish is topped with a sauce made with lemon juice, chopped ginger, sea salt, shallots, soy sauce, mirin, rice vinegar and lemon juice.

He advised cooks to boil the noodles until al dente, then dry on a paper towel, while mixing all the dressing ingredients in a bowl.

Once the dressing is done, add in the noodles, shisho, chilli, poppy seeds and sea vegetables, and finally add the cooked prawns in before serving.

Related products: Ground Ginger, Sea Salt, Ground Coriander

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