Green Tea Soba Noodles & Quick Tossed Pumpkins in Green Tea Salt

Recipe by Chef Nimish Bhatia

Ingredients
• 320 g green tea soba noodles
• 100 g yellow pumpkin • 100 g white pumpkin • 40 ml soy sauce • 15 g salt • 20 ml rice vinegar • 20 g ginger
• 20 g miso paste • 30 g garlic • 20 g green tea matcha salt • 60 ml refined oil • 20 ml roasted sesame seed oil

Method
Peel and wash the white and yellow pumpkins and scoop out as small balls. Blanch these pumpkin spheres in salted water and keep aside. Brown garlic in little oil and put on an absorbent paper.

In a boiling pot, add some salted water and as it simmers, add the green tea soba noodles. After 3-4 minutes, as it is done, rinse it in warm water, keep aside. Heat a wok or a deep pan, add oil, pumpkin spheres, miso paste, soy sauce, rice vinegar, and stir till the sauce bubbles. Add the noodles and quick flip, adding some grated ginger, finish with browned garlic.

Serving    
Take the serving plate and add the noodles, finishing with toasted sesame oil and green tea matcha salt on top. Serve it hot as soon as possible. It could also be served warm for a different taste or chilled with shaved cucumber as a salad.