Cold Matcha Noodles

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.

Matcha lovers, that delightfully grassy flavor doesn’t need to be restricted to your morning latte. Inspired by chasoba (a variety of buckwheat noodle made with green tea blended right in the dough), this recipe pulls the tea into the sauce component, allowing you to use any wheat noodle you have on hand. Pleasantly bitter matcha powder is whisked with tahini, soy sauce, and a bit of lemon juice to create a balanced, savory, but surprisingly light coating that you’ll want to slurp up all summer long. Don’t skip the instant dashi powder—a powerhouse of flavor, it lends some unexpected depth to the pantry-centric sauce. (If you can find chasoba, feel free to use it in this recipe for a double dose of green tea.)