Matcha Noodles Cut into Ribbons by Hand

Roll out the dough, fold it loosely, and cut it into ribbons that you unfold right away. That's the key move for these egg-free wheat noodles with matcha. The tea goes into the dough; a brief soy and sesame sauce is enough afterward.

Allow about 2 tsp (4 g) matcha for two bowls and 1 hour 45 minutes, including one hour of rest. If you don't want to knead dough, savory matcha dishes also include a sauce or broth.

• Prep 35 minutes
• Cook 10 minutes
• Rest 1 hour
• Total 1 hour 45 minutes
• Yield 2 bowls
• Equipment bowl, sieve, rolling pin, knife, board, saucepan, colander, spoon, and deep plates

We choose an egg-free dough for these thick ribbons, which cut cleanly after resting. The dusting flour keeps them from sticking, without needing to drown the dish in sauce.

Ingredients for matcha noodles

• 7 oz (200 g) wheat flour, for the dough
• 0.7 oz (20 g) wheat flour, for rolling and separating the noodles
• About 2 tsp (4 g) matcha
• 6 tbsp (90 ml) water, for the dough
• About 1 tsp (6 g) salt, for the dough
• About 8.3 cups (2,000 ml) water, for cooking
• 4 tsp (20 ml) soy sauce
• 2 tsp (10 ml) sesame oil
• About 1 3/4 tsp (5 g) toasted sesame seeds
• 0.7 oz (20 g) scallion

How to make matcha noodles by hand

1. Sift the 7 oz (200 g) wheat flour with about 2 tsp (4 g) matcha into a bowl.
2. Dissolve about 1 tsp (6 g) salt in the 6 tbsp (90 ml) water for the dough.
3. Gradually pour the salted water over the flour.
4. Bring the dough together into a ball.
5. Knead for 10 minutes, until smooth.
6. Cover the bowl with a plate.
7. Let the dough rest for 1 hour at room temperature.
8. Bring about 8.3 cups (2,000 ml) cooking water to a boil in a saucepan while rolling out the dough.
9. Dust the work surface with half the 0.7 oz (20 g) flour reserved for rolling.
10. Roll out the dough to about 1/8 inch (3 mm) thick.
11. Dust the dough with the remaining 0.7 oz (20 g) rolling flour.
12. Fold the dough like an accordion without pressing the folds.
13. Cut ribbons about 1/6 inch (4 mm) wide with a knife.
14. Unfold the ribbons on the board.
15. Put the noodles in the boiling water.
16. Cook for 10 minutes, until their centers are no longer floury.
17. Drain the noodles in a colander.
18. Mix the 4 tsp (20 ml) soy sauce with the 2 tsp (10 ml) sesame oil.
19. Divide the noodles between two deep plates.
20. Pour the sauce over the noodles.
21. Scatter about 1 3/4 tsp (5 g) toasted sesame seeds over them.
22. Slice the 0.7 oz (20 g) scallion thinly.
23. Divide the scallion between the two bowls.

Unfold the ribbons as you cut them. When damp, the folds can stick together quickly. If the dough springs back under the rolling pin, let it relax for a few minutes under the plate. Serve the noodles as soon as they're drained.

Matcha noodles or soup: what do you want in the bowl?

In these noodles, matcha colors the dough and the sauce stays light. For a bowl with broth, matcha soup combines vegetables, tofu, and coconut milk.

Which matcha goes into savory noodle dough?

For this savory dough cooked in water, we choose our Essence powder: the subtle notes of a matcha meant to be drunk on its own would be lost during cooking. Sift about 2 tsp (4 g) with the flour to spread the color through the dough.

Our tip. Keep a little flour on the cut ribbons until the water boils. Shake them lightly before dropping them in.

Allergens. Wheat (gluten), soy, and sesame. Soy sauce may also contain wheat.