Cold green tea noodles with sundried tomatoes and spicy broccoli cream


  • Bring a large pot of water to a boil for the green tea noodle.
  • Heat oil in a skillet over medium and sauté onion for about 5 minutes or until translucent.
  • Add broccoli and broth. Bring to a boil and simmer for 10 minutes.
  • Take off from the heat, and blend with cream and cheese.
  • Adjust seasoning with salt and paprika powder and keep aside.
  • Cook green tea noodles according to the package directions.
  • Rinse the noodles under cold running water and squeeze out excess water.
  • Stir the noodles in a broccoli cream sauce until well coated.
  • Place the noodle on a serving plate and garnish with boiled broccoli, sundried tomato, pumpkin seeds and lime wedge.


  • Extra virgin olive oil 20 ml
  • White onion, chopped 100 gr
  • Broccoli, head part chopped into small pieces 100 gr
  • Chicken broth 300 ml
  • Heavy cream 50 ml
  • Cheddar cheese, grated 50 gr
  • Salt to taste
  • Paprika powder to taste
  • O’Food green tea noodles 200 gr
  • Boiled broccoli, head part cut into pieces to garnish
  • Sundried tomato to garnish
  • Toasted pumpkin seeds to garnish
  • Lime 1 wedge to garnish