In simple words, this is rice noodles in spicy savory tea broth. It is great for a winter lunch or dinner. It may sound quite odd when you hear the name. I too thought like that. When I grew up, tea and coffee are enjoyed as hot drinks. Not even cold. 🙂 Slowly as the times changed, we started making mocha at home. And we explored more. And we experiment more, experiments are very essential to lead a healthy life..hahaha. I came across this green tea ramen and from there the inspiration for this recipe began. Slowly I made changes and added to make it according to our taste. I can't handle too much green tea flavor and hence opted to use black tea. It was absolutely delicious and it became more of a frequent recipe. This has to be served steaming hot or hot. Not only, rice noodles, any noodles you like can be used. And the quantity of noodles added can be adjusted according to your wish. When you simultaneously cook the noodles and boil the broth, this can be amde in about 30 minutes.
Camilla of Culinary Adventures with Camilla is hosting this month's event for Foodie Extravaganza. January is National Hot Tea month and hence we joined to share recipes that use hot tea. We love this tea broth noodles and hence decided to post this for this event. Thanks, Camilla! Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page.
.png)
Ingredients
Rice noodles - 4 blocks
Black tea - 2 tsp
Water - 6 cups
White pepper - 1/2 tsp
Siracha paste - 2 tsp
Sweet chili sauce - 3 tsp
Salt - 3/4 tsp
Tamari - 2.5 tsp
Spicy fresh red chilies - a few slices (optional)
Carrots- 1 cup, julienned
Bell pepper - 1 cup, thinly sliced, any color
Cabbage - 1 to 1.5 cups, thinly sliced
Method
Boil 2 cups of water and add the tea. Simmer for 5 minutes. In a saucepan, take 3 cups of water. Add chopped ginger, garlic, and carrots. Add the tea. Add salt, siracha paste, white pepper, sweet chili sauce. Simmer for 5 minutes.
Add the bell peppers simmer for 2-3 minutes. Then add cabbage, the white parts of the green onions, cilantro stems, and simmer for 1-2 minutes. Remove from flame, add the chopped cilantro and sliced green onions.
Take noodles in a bowl, add the veggie-tea broth. Top with extra cilantro and green onions (sliced chili peppers, if preferred). Serve immediately.
Recipes shared for the National Hot Tea Month event:
Asian Rice Salad with Matcha Ginger Dressing by A Day in the Life on the Farm
Black Tea Noodles by Magical Ingredients
Chilled Masala Chai Mousse by Sneha's Recipe
Chinese Tea Eggs by Karen's Kitchen Stories
Earl Grey Hot Toddy by Culinary Adventures with Camilla
Earl Grey Tea Bread by Palatable Pastime
Peanut Butter Sugar Cookies with Plum Preserves by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Shrimp Salad Finger Sandwiches by Food Lust People Love
Tea Infused Creamy Oatmeal by Making Miracles
Sneha's Recipe says
This looks so delicious.
A Day in the Life on the Farm says
What a wonderful recipe, can't wait to try it.
Camilla M. Mann says
Oh, this looks SO delicious and warming for a cold winter day. Thanks for sharing. I can't wait to try this recipe.
Rebekah says
What a fabulous, flavorful broth that makes - this sounds AMAZING!
Karen says
Tea and tamari together sounds delicious. Beautiful noodles!
Radha says
Thanks, Sneha.
Radha says
Thanks, Rebekah.
Radha says
Thanks, Camilla!
Radha says
Thanks, Wendy!
Radha says
It was delicious! Thanks, Karen.