Ginger-scallion noodles, a staple in many Chinese restaurants, get a surprising and sophisticated makeover in this recipe. Developed by culinary innovators Angela Dimayuga and Danny Bowien of Mission Chinese Food, this dish introduces green tea, specifically matcha, as a savory seasoning, elevating the familiar flavors to new heights. This unique approach not only delivers a distinct taste but also opens up exciting possibilities for incorporating green tea into savory Chinese cuisine.
The Culinary Vision Behind Matcha Infused Noodles
The closure of their New York restaurant provided Dimayuga and Bowien with a period of creative incubation. This downtime allowed them to brainstorm and refine culinary concepts, leading to the development of innovative dishes for the reopening of Mission Chinese Food. Their collaboration is a testament to a refined process. Unlike the spontaneous menu changes of the original Mission Chinese New York, where ideas were rapidly implemented and tested afterward, their current approach is more deliberate. They now engage in detailed discussions about each dish, carefully considering ingredients, concepts, and names before bringing them to life. This collaborative synergy often results in quickly perfected recipes, a testament to their evolved culinary partnership.
This matcha noodle recipe is a direct result of their desire to reimagine classic ginger-scallion noodles, commonly found in Chinese eateries. Their vision was to create a vegetarian-friendly, approachable dish that highlighted the savory potential of green tea. Often relegated to sweet applications like ice cream or pastel-colored desserts, green tea, especially in its powdered form as matcha, possesses a spectrum of savory notes often overlooked. Dimayuga describes matcha as “toasty and vegetal, with a subtle bitterness,” flavors that lend themselves beautifully to savory dishes, challenging preconceived notions about green tea in cooking.
Unveiling the Savory Essence of Green Tea in Chinese Cooking
Many associate green tea with sweetness, primarily due to its prevalence in desserts and beverages. However, the true flavor profile of green tea, particularly matcha, extends far beyond the sweet category. High-quality matcha offers a complex taste that includes umami, vegetal notes, and a slight bitterness, making it an intriguing ingredient for savory applications. In Chinese cuisine, known for its balanced flavors and innovative use of ingredients, green tea can introduce a layer of depth and sophistication. Its subtle bitterness can cut through richness, while its umami notes can enhance savory profiles. Experimenting with green tea in dishes like noodles, stir-fries, or even as a seasoning for roasted vegetables can reveal a new dimension of flavor in Chinese food.
Matcha Noodle Recipe: A Step-by-Step Guide to Green Tea Infused Chinese Noodles
This recipe provides a clear and simple method to create delicious matcha noodles at home, inspired by the innovative approach of Mission Chinese Food. Using readily available ingredients and straightforward steps, you can experience the unique savory flavor of green tea in a classic Chinese noodle dish.
Ingredients for Matcha Noodles:
- Kosher salt: 2 tablespoons
- Ginger-Scallion Sauce (recipe follows): 2 tablespoons
- Mushroom Powder (optional, for umami depth): ½ teaspoon
- Fresh noodles (alkaline ramen noodles recommended): 10 to 12 ounces
Garnishes:
- Hoisin sauce: 2 teaspoons
- Radishes: thinly sliced
- Cucumber: thinly sliced
- Matcha (green tea powder): 1½ teaspoons
Instructions:
- Prepare Boiling Water: Fill a pot with water and bring to a vigorous boil. Add salt generously to the boiling water.
- Combine Sauce and Seasonings: In a medium-sized bowl, mix together the ginger-scallion sauce, mushroom powder (if using), and ½ teaspoon of salt. Pour in 2/3 cup of the boiling water and stir to ensure all ingredients are well combined, creating a flavorful broth base.
- Cook Noodles: Add the fresh noodles to the rapidly boiling water. Stir to prevent sticking and cook until they reach al dente texture, which should take approximately 2 minutes or less. Overcooking will result in gummy noodles, so keep a close watch.
- Combine Noodles and Sauce: Once the noodles are cooked, drain them thoroughly and immediately transfer them to the bowl containing the ginger-scallion sauce mixture. Toss the noodles to coat them evenly in the sauce, ensuring every strand is infused with flavor.
- Serve and Garnish: Transfer the seasoned noodles to a serving bowl. Drizzle with hoisin sauce, and artfully arrange thinly sliced radishes and cucumber on top. For the final touch, generously dust the noodles with matcha powder just before serving. Serve immediately to enjoy the noodles at their best texture and temperature.
Crafting the Essential Ginger-Scallion Sauce for Chinese Dishes
Ginger-scallion sauce is a versatile condiment that elevates a wide array of dishes. This vibrant sauce, with its pungent ginger and fresh scallion flavors, is a cornerstone of Chinese cuisine and incredibly simple to prepare at home. Having a jar of ginger-scallion sauce readily available in your refrigerator unlocks a world of culinary possibilities.
Ingredients for Ginger-Scallion Sauce:
(Note: The original article does not provide specific measurements for the Ginger-Scallion Sauce ingredients. For a standard recipe, you would typically use roughly equal parts ginger and scallions by volume, along with oil and salt. Users would need to find a separate ginger-scallion sauce recipe for precise measurements.)
- Fresh ginger: A generous amount, peeled and minced
- Scallions: A bunch, thinly sliced (both white and green parts)
- Neutral oil: Such as vegetable or canola oil
- Salt: To taste
Instructions for Ginger-Scallion Sauce:
- Prepare Ginger and Scallions: Peel and finely mince a generous amount of fresh ginger. Thinly slice a bunch of scallions, using both the white and green parts for maximum flavor.
- Heat Oil: Heat a generous amount of neutral oil in a saucepan or wok until it is hot but not smoking.
- Infuse Oil with Aromatics: Carefully add the minced ginger and sliced scallions to the hot oil. Cook over medium heat, stirring frequently, until the scallions and ginger are fragrant and softened, but not browned. This step infuses the oil with their aromatic flavors.
- Season and Cool: Remove the saucepan from the heat and season the ginger-scallion mixture with salt to taste. Allow the sauce to cool completely. As it cools, the flavors will meld and deepen.
- Store: Once cooled, transfer the ginger-scallion sauce to a clean jar or airtight container. It can be stored in the refrigerator for up to a week, ready to enhance your favorite dishes.
Tips for Perfecting Your Chinese Green Tea Noodles
- Noodle Choice: While the recipe recommends alkaline ramen noodles, feel free to experiment with other fresh noodle varieties like egg noodles or thick wonton noodles. The key is to use fresh, high-quality noodles for the best texture.
- Boiling Water is Crucial: Ensure the water is at a hard, rolling boil when cooking the noodles. This high temperature is essential for quick cooking and prevents the noodles from becoming gummy.
- Serving Immediately: Matcha noodles are best enjoyed immediately after preparation. As they cool, they tend to stick together. Prepare all components and garnishes in advance so you can assemble and serve the dish right away.
- Customize Garnishes: Feel free to adjust the garnishes based on your preferences. Other great additions or substitutions could include toasted sesame seeds, a drizzle of chili oil for heat, or different types of fresh vegetables.
- Explore Savory Matcha: This recipe is a starting point for exploring the savory applications of matcha. Don’t hesitate to experiment with adding matcha to other Chinese dishes like stir-fries, vegetable sides, or even as a dry rub for proteins.
By embracing the innovative culinary approach of Dimayuga and Bowien, this matcha noodle recipe offers a delightful and unexpected way to experience Chinese food. The savory notes of green tea harmonize beautifully with the classic ginger-scallion base, creating a dish that is both familiar and refreshingly new. Explore this recipe and discover the exciting potential of green tea in savory cooking.
