If you ever wanted to visit Hong Kong in the future, you should know that mid October through December and late March through early May are the most beautiful months to be here. There are rainy days in spring of course, (we have subtropical climate after all) but we also have many days of beautiful sun and breeze with relatively low humidity. Well, our spring has just passed by us without most of us even noticing it. Now it is full on summer with scorching heat, rains and unbearable humidity all the way through October, urgh….But at least now I have an excuse to make my favorite noodle salads all the time. Not that I need an excuse, but I really do make cold noodle salad a lot in summer ;-). They are so quick and easy to prepare, meaning it requires minimum effort in front of hot stove, refreshing and delicious to eat, and mostly healthy and light. They are just perfect summer meals in my opinion. I will share a few versions of them for the next few months, and here is the first one. Hope you’ll give it a go.
Prep and cook for 30mins
Noodles and vegetables
- 2 cup. carrot peels
- 2/3 cup. chopped spring onion
- 50g. baby spinach
- 100g. green tea vermicelli or soba
- 2 large eggs
- 2 tbsp. soy sauce
- 1/2 tbsp. seasoned sushi vinegar
- 1/2 tbsp. sesame oil
- 1/2 tsp. chili powder
- white pepper to taste
- sesame seeds to garnish
Mix all ingredients for the dressing except for sesame seeds and set aside.
Peel carrots and chop spring onions. Blanch baby spinach for 40-50 seconds and rinse with cold water.
Boil eggs for 7 minutes and place them in a bowl of cold water.
Cook noodles in boiling water for 4-5 minutes or as your package indicates. Drain and rinse cooked noodles with cold water.
Assemble noodles and vegetables. Mix in dressing, add soft boiled eggs and sesame seeds on top.