kimchi and green tea noodle sushi

  • 200g green tea soba noodles+
  • 4 sheets nori (dried seaweed)
  • 200g snow peas (mange tout), thinly sliced
  • 1 carrot, peeled and shredded
  • 1½ cups (360g) kimchi++, roughly chopped
  • sesame seeds, soy sauce and wasabi paste, to serve

 

  1. Cook the noodles in a large saucepan of salted boiling water for 4–5 minutes or until tender. Drain and refresh with cold water. 
  2. Place a sheet of nori on a sushi mat, top with one-quarter of the noodles in an even layer, leaving a 3cm edge. Top with one-quarter each of the snow pea, carrot and kimchi, and roll to enclose. Repeat with the remaining nori, noodles, snow pea, carrot and kimchi. 
  3. Slice into rounds, sprinkle with the sesame seeds and serve with the soy sauce and wasabi.  Makes 4 large rolls.

+ Soba are Japanese noodles made from buckwheat and wheat flour. You can find 100% buckwheat flour varieties for a gluten-free option. Find green tea soba noodles in Asian supermarkets and grocers.

++ Kimchi is a Korean spicy fermented cabbage known to help aid digestion. Find it at Asian supermarkets and grocers.

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