The Magical Ingredients for a Wholesome Life From the Heart of my Home: Black Tea Noodles #FoodieExtravaganza

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.

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.