Rush Hour Gourmet: Green Tea Noodles

In Southeast Asia, where her mother's side of the family ran a cooking school, Grace O cooked and baked professionally. Now in California, O, the daughter of a physician, operates skilled nursing facilities and continues her culinary passions. Small wonder her new cookbook focuses on food's naturally occurring nutrients.

Not all her recipes are weeknight-worthy as far as timing is concerned. But this one, which relies on the strong antioxidant and anti-inflammatory properties of green tea, is a quickie.

nolead begins

Makes 2 servings

For the ginger dressing

1 tablespoon grated ginger

1 tablespoon soy sauce

1 tablespoon mirin (seasoned rice wine)

1 tablespoon sesame oil

Dash of pepper

For the noodles with edamame

2 cups brewed green tea

3 ounces soba noodles (ramen or udon noodles may be substituted)

1/4 cup ginger dressing (above)

1/2 cup shelled cooked edamame (available fresh or frozen in most supermarkets)

2 tablespoons chopped scallions

Black or white sesame seeds as garnish

1. Prepare the ginger dressing - combine all ingredients in a container with a tight-fitting lid and shake until well blended. Set aside.

2. Bring the green tea to a boil in a small stockpot. Add the soba noodles and cook 3 to 4 minutes, or according to package directions. Drain.

3. Put the noodles in a large bowl and toss with the dressing. Add the edamame and scallions. Serve in bowls, garnished with sesame seeds.

Per serving: 260 calories, 12 grams protein, 30 grams carbohydrates, 2 grams sugar, 12 grams fat, 0 milligrams cholesterol, 613 milligrams sodium, 4 grams dietary fiber.