Cold Matcha Noodles

Ingredients

• 1 Tbsp. dried wakame (seaweed)
• 1 Tbsp. unseasoned rice vinegar
• 1 tsp. soy sauce
• 2 tsp. matcha
• 1½ tsp. sugar
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• ½ tsp. instant dashi powder (such as Hondashi)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. well-stirred tahini
• 1 tsp. fresh lemon juice
• 6 oz. dried somen or other wheat noodles
• Sliced avocado, sliced radishes, and sesame seeds (for serving)

Steps

1. Place 1 Tbsp. dried wakame (seaweed) in a bowl. Pour 1 Tbsp. unseasoned rice vinegar, 1 tsp. soy sauce, and 2 Tbsp. water on top. Let sit to rehydrate until ready to serve.
2. Bring a medium pot of water to a boil. Combine 2 tsp. matcha, 1½ tsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ tsp. instant dashi powder in a medium bowl. Add ¼ cup boiling water from pot and whisk until sugar, salt, and dashi are dissolved. Whisk in 2 Tbsp. extra-virgin olive oil, 2 Tbsp. well-stirred tahini, and 1 tsp. fresh lemon juice.
3. Cook 6 oz. dried somen or other wheat noodles in pot of boiling water according to package instructions. Drain and immediately transfer to a large bowl of ice water. Let sit 5 minutes.
4. Drain noodles and transfer to bowl with matcha sauce; toss to coat. Divide among shallow bowls; top each with wakame, sliced avocado, sliced radishes, and sprinkle with sesame seeds.