Book Club Recipes from Grace O:
FoodTrients®: Age-Defying Recipes for a Sustainable Life

Green Tea Noodles with Edamame 

FOODTRIENTS

A FoodTrients Book Club Menu:

Also see: Grace Os’ recipes for Spinach and Grapefruit Salad and
Pear and Apple Tart

For more recipe ideas, visit FoodTrients.com

No matter what your book club is reading, you can add a lot of flavor to the discussion with these tasty dishes from FoodTrients: Age-Defying Recipes for a Sustainable Life. We’ve put together a menufor you that we hope will be a bestseller – S Green Tea Noodles with Edamame, and Pear and Apple Tart. Some of therecipes serve two, so you may need to multiply servings by the number of guests attending your book club meeting. 

Green Tea Noodles with Edamame  

Prep time: 20 minutes 

Green tea, with its powerful theaflavins, is a strong antioxidant with vigorous anti-
inflammatory properties. It’s wonderful to drink on its own, but it also can be incorporated into recipes. An old Asian trick for adding more green tea to your diet is to boil soba, udon, or ramen noodles in green tea instead of water. These noodles need only 3–4 minutes to cook, so the green tea won’t turn bitter. In addition, green tea has far more age-fighting power than water. If you want to eat these noodles cold, rinse them in cold water after draining and use cold edamame instead of hot. Hot or cold, my Tangy Ginger Dressing (see recipe above) will keep the noodles from sticking and add extra flavor.

2 cups brewed green tea
3 ounces soba noodles
1 recipe Tangy Ginger Dressing (see recipe)
1/2 cup shelled cooked edamame (soybeans)
2 tablespoons chopped scallions
Black or white sesame seeds as garnish

1. Bring the green tea to a boil in a small stockpot.

2. Add the soba noodles and cook for 3–4 minutes or according to package directions. Drain.

3. In a large bowl, toss the noodles with Tangy Ginger Dressing. Add the edamame and scallions.

4. To serve, divide between two bowls and garnish with sesame seeds.

Yield: 2 servings

FoodTrients:

Catechins
Fiber
Isoflavones
Omega-3s
Sulfur compounds