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September 24, 2012

Japanese Cha Soba with Garlic and Olive Oil

Who would have thought that Japanese noodles are also good with garlic and olive oil? I had a pack of Japanese green tea noodles which I bought at the trade fair and I didn't know what to do with them. I didn't have the ingredients to make the sauce. It's my last day of work that week. I was starving and exhausted.  All I wanted was to have a delicious and healthy comfort food which I could whip up in a short time. An idea struck me when I saw the bottle of olive oil.

 This is based from the classic olive oil and garlic pasta recipe.

Here's what you need:

A pack of Japanese Cha Soba (Green Tea Noodles) about 200 g
3-4 cloves of garlic, minced
1/4 cup olive oil
ground black pepper

 A closer look of green tea noodles.

Place the noodles in a cooking pot. Pour enough water to cover.

Cook the noodles according to manufacturer's instruction. Stir the noodles often to prevent them from sticking .

Note: I always use cooking chopsticks in stirring  noodles or pasta, a skill I learned while living in China.

 Drain. Place the noodles under running water. Drain again.

Preheat the wok until it begins to smoke before adding olive oil. When the oil is hot, add the minced garlic. Saute until they turn golden.

I wait til I get a good whiff before adding the noodles.The aroma of  garlic being toasted is to die for.

Add the salt and ground black pepper. Toss until all  noodles are coated. Taste and adjust the seasoning to your preference.

Top with seaweed. Serve warm. Enjoy. My sister and I were amazed at how the dish turned out. It was surprisingly good.


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