Jade Matcha Noodles
Noodle Fans, listen up!
If 2020’s mass-culture kitchen project was sourdough, we say why not make 2021 the year handmade noodles take social feeds by force? Not as finicky as yeasted goodies, these noodles also act as vehicles for our favorite flavors, give our forearms a kneading workout and (most importantly) impress friends on the internet.
These emerald noodles add matcha essence to traditional Chinese hand-cut noodle and are crowned with a dandan-inspired ground pork mixture. The process is perfect for putting on your favorite guilty pleasure show (The Bachelorette?) and letting the inanity wash over you as you work your dough into the ideal chew.
Mizuba Jade Matcha Noodles
Serves 4
For noodles:
- 300 g high gluten flour, plus more for dusting
- 30 g culinary matcha
- 1 teaspoon kosher salt
- 190 grams lukewarm water
In a large bowl, whisk together your dry ingredients until fully incorporated and slowly trickle in warm water with your free hand. Gathering together any shaggy bits of dough, work the dough into a ball, again using your hand and turn out dough onto a lightly floured surface. I know it’s tempting to whip out an electric mixture but there’s something ineffable about working the gluten with your hands that can never be replicated when you ask a mixer to babysit for you.
Knead the dough for fifteen minutes before rolling into a smooth ball and placing a (clean) towel over the ball.
After the dough has rested for thirty minutes, slice it in two with a pastry cutter and set one hunk aside. Again working on a four dusted surface, roll dough into a thin sheet with a flour coated rolling pin. Use all your weight when pressing into your rolling pin and, if your dough begins to stick, sprinkle pinches of flour over the top and re-coat the rolling pin’s wheel with a dusting as well. Once your dough is nearly paper thin (about 2mm thick), fold dough over itself so it makes at least four layers and, using a sharp knife, cut into ⅛ of an inch strips. Repeat with a second ball of dough and toss all noodles together with another pinch of flour. Drape a kitchen towel over the uncooked noodles until you’re ready to serve.
For topping:
- 1 tablespoon vegetable oil
- 1 lb ground pork
- 1 tablespoon grated fresh ginger
- 3 large cloves garlic, finely chopped
- 1 tablespoon mirin
- 2 teaspoon sugar
- ¼ cup tahini
In a large wok or cast iron pan, heat vegetable oil over medium high heat until the pan shimmers. Add pork and as your crumble it with a wooden spoon, season the mixture with ginger, garlic, mirin, and sugar. Lower the heat to medium and stir until the pork is entirely cooked through (about six minutes). Drizzle in the tahini and stir and cook until about half the liquid from the tahini is absorbed into the pork. Remove from heat, cover and set aside.
In a large pot, boil hand cut noodles for three minutes or until they float to the surface and drain under cold water. Toss with rice vinegar in a large bowl and divide the noodles equally into flour plates. Top each hill of noodles with a heaping spoonful of the pork mixture. Garnish with cucumbers, carrots, spouts, a drizzle of sesame oil, peanuts and a rain of sesame seeds. Serve with sliced lime and cilantro sprigs.
For garnish:
- 1 tablespoon rice vinegar
- 2 persian cucumbers, cored and sliced
- ½ cup shredded carrot
- ¼ cup mung bean sprouts
- 1 tablespoon sesame oil
- ¼ cup roasted peanuts, chopped
- 1 tablespoon roasted sesame seeds
- 1 lime, sliced
- ¼ cup cilantro, stemmed
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