Warm Tea Noodle Toss Recipe

Heat a large, dry skillet over medium-high heat. Add sesame seeds and toast, stirring for 3 to 4 minutes or until golden to dark brown. Transfer to small dish.

Heat oil in same pan over medium-high heat, add green onions and red pepper and cook, stirring for 2 minutes or until soft. Reduce heat to medium, add mushrooms and cook, stirring for 2 minutes or until mushrooms release their juices. Add spinach leaves, stir and cover. Steam for 1 minute until wilted, then uncover and stir for 1 minute. Remove from heat and set aside.

Heat 8 cups (2 L) of cold water in a large pan over high heat and bring to a boil. Remove from heat and add loose leaves in tea ball or tea bags. Steep, covered for 5 minutes, then remove tea bags or tea ball. Reserve 1 tbsp (15 mL) of brewed tea.

In a small bowl, whisk reserved brewed tea, soy sauce, rice vinegar, sesame oil, sugar and ginger. Reheat brewed oolong tea on high to a boil. Remove from heat, add noodles, stir and soak 5 minutes. Drain.

In a large bowl, combine drained noodles with dressing. Toss in mushroom and spinach mixture. Arrange on a platter and garnish with toasted sesame seeds. Serve warm or at room temperature.