Cold Matcha Noodles

Ingredients

For 2 servings

• •1 c. à soupe dried wakame (seaweed)
• •1 c. à soupe unseasoned rice vinegar
• •1 c. à café soy sauce
• •2 c. à café matcha
• •1.5 c. à café sugar
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt
• •0.5 c. à café instant dashi powder (such as Hondashi)
• •2 c. à soupe extra-virgin olive oil
• •2 c. à soupe well-stirred tahini
• •1 c. à café fresh lemon juice
• •6 oz dried somen or other wheat noodles
• •Sliced avocado, sliced radishes, and sesame seeds (for serving)

Method

1. 1.Place 1 Tbsp. dried wakame (seaweed) in a bowl. Pour 1 Tbsp. unseasoned rice vinegar, 1 tsp. soy sauce, and 2 Tbsp. water on top. Let sit to rehydrate until ready to serve.
2. 2.Bring a medium pot of water to a boil. Combine 2 tsp. matcha, 1½ tsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. instant dashi powder in a medium bowl. Add ¼ cup boiling water from pot and whisk until sugar, salt, and dashi are dissolved. Whisk in 2 Tbsp. extra-virgin olive oil, 2 Tbsp. well-stirred tahini, and 1 tsp. fresh lemon juice.
3. 3.Cook 6 oz. dried somen or other wheat noodles in pot of boiling water according to package instructions. Drain and immediately transfer to a large bowl of ice water. Let sit 5 minutes.
4. 4.Drain noodles and transfer to bowl with matcha sauce; toss to coat. Divide among shallow bowls; top each with wakame, sliced avocado, sliced radishes, and sprinkle with sesame seeds.