Ingredients with Measurements:
- 4 tea eggs, peeled and sliced
- 8 oz. dried noodles
- 1 red bell pepper, sliced
- 1 cucumber, sliced
- 1 carrot, julienned
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
For the Dressing:
- 1/4 cup soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 1 garlic clove, minced
- 1 tsp. grated ginger
- 1/4 tsp. red pepper flakes
Special equipment needed: None
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the cooked noodles, sliced tea eggs, red bell pepper, cucumber, carrot, scallions, cilantro, and peanuts.
3. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes.
4. Pour the dressing over the noodle salad and toss to combine.
5. Serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature: Serve chilled
Serving size: 4
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 15g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Instead of tea eggs, you can use hard-boiled eggs or tofu.
- You can use any type of noodle you prefer, such as udon or soba.
- Instead of red bell pepper, you can use yellow or orange bell pepper.
- Instead of peanuts, you can use cashews or almonds.
Variations:
- Add shredded chicken or shrimp for extra protein.
- Use different vegetables, such as snow peas or bean sprouts.
- Add a tablespoon of miso paste to the dressing for extra umami flavor.
Tips and tricks:
- Make the tea eggs ahead of time and keep them in the fridge for up to a week.
- Rinse the cooked noodles with cold water to prevent them from sticking together.
- Use a mandoline to julienne the carrot for even slices.
Storage instructions:
Store the leftover noodle salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
This salad is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the noodle salad in a large bowl and garnish with extra chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro.
Pairings:
This salad pairs well with grilled chicken or tofu.
Suggested side dishes:
Serve this salad with steamed edamame or a side of miso soup.
Troubleshooting advice:
If the dressing is too salty, add a tablespoon of honey to balance out the flavors.
Food safety advice:
Make sure to cook the noodles and eggs thoroughly before adding them to the salad.
Food history:
Tea eggs are a popular snack in China and Taiwan. They are made by simmering eggs in a mixture of tea, soy sauce, and spices.
Flavor profiles:
This salad has a savory and slightly sweet dressing with a crunchy texture from the peanuts and fresh vegetables.
Serving suggestions:
Serve this salad as a light lunch or dinner.
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