with a soft boiled egg!
it's the first day of summmerrrrrrrrrrrrr. yayyyyeeeeeeeeeee!
even though it's mostly still cloudsville in seattle washington, it is officially summer and a cold & flavorful noodle salad always sounds SO refreshing in the summertime.
i must say that i've never felt deeper regret for forgetting an ingredient............OF COURSE this recipe NEEDS SESAME SEEDS. ugh what a dummy i am.
the amount of guilt i feel over the lack of those dinky little seeds is just ridic. so please just imagine some happy little sesame seeds dancing throughout these noods.
there's SO much flavor here though...
i marinated or kinda quick-pickled & chilled the cucumber ribbons in vinegar, salt & pepp for a little bit. then tossed the noodles in various flavors and chilled those, too. and then made an additional spicy oil dressing to top it off. aaand probably the best soft boiled eggs i've ever made. those take some practice. i finally GET IT now.
and the cold leftovers! probably even better tasting than when its freshly made. flavor jive time, ya know.
lots of versatility here, too. use whatever veggies you like. add shredded chicken or some beef! i definitely think the cold marinated cucumbers and snap peas are staples in here, though.
perfect for picnics, too, i'll say!
Cold & Crunchy Hot Sesame Noodles with Soft Boiled Egg
Makes about 4 servings
Total Time: About 30-40 minutes
- 1 large cucumber: thinly sliced into ribbons (I recommend using a mandoline)
- 1/3 cup white vinegar, 1/2 tsp. salt, 1/4 tsp. black pepper - marinate cucumber ribbons in a bowl & chill for about 15 minutes
- 2 eggs: soft-boiled for about 7 minutes and plunged into an ice bath
- About 6 oz. of noodles (I used 2 servings of Lo Mein Egg Noodles): reserve a little noodle water before straining
- 2 TB reserved noodle water, 1 TB. soy sauce, 1 tsp. rice vinegar, 1 tsp. fish sauce - toss & chill.
- Oil Dressing: 1 TB. minced red chile, 1 TB minced green onion, 1 TB. olive oil, 1 TB hot sesame oil, 2 tsp. brown sugar, 2 tsp. rice vinegar, a few dashes of fish sauce - stir in small bowl.
- Other Veggies: broccoli florets, snap peas, cilantro, etc!
- SESAME SEEDS.
Thinly slice the cucumber into ribbons using a mandoline. Marinate in a bowl with 1/3 cup white vinegar, 1/2 tsp. salt, & 1/4 tsp. black pepper; chill for 15 minutes. Drain the excess vinegars.
While the cucumbers are chilling, soft boil 2 eggs at a gentle rolling boil (like level 8/10) for about 7 - 7 1/2 minutes. Using a slotted spoon, remove from the boiling water and immediately plunge into a bowl of ice water for about 10 minutes. Gently crack & peel the eggshells off and set eggs aside.
Also, while the eggs are in the boil, you can boil the noodles in another pot. I boiled the lo mein egg noodles for about 3 1/2 - 4 minutes. Reserve about 1/4 cup of the noodle water. Strain the noodles and run under cold water.
Transfer the noodles to a large bowl. Toss with 2 TB of reserved noodle water, 1 TB. soy sauce, 1 tsp. rice vinegar, and 1 tsp. fish sauce. Chill in the fridge while you prep your veggies and dressing.
Cut your broccoli crown into small florets. Snap the snap peas in half. Slice a few green onions at a 45 degree angle, saving the green ends for the garnish, and further mincing the bottom end for the oil dressing. Mince a red chile til you have 1 tablespoon.
Add the minced red chile, minced portion of green onion, 1 TB. olive oil, 1 TB hot sesame oil, 2 tsp. brown sugar, 2 tsp. rice vinegar, & a few dashes of fish sauce in a small bowl and stir.
Remove the noodles and cucumbers from the fridge. Add cucumbers and all veggies to the bowl of noodles. Pour the oil dressing over the top and toss with tongs or forks. Slice the soft boiled eggs in half and nestle into the noodles. Garnish with the remaining green onion, cilantro, and SESAME SEEDS. Sesame seeds optional I guess...but come on, this needs sesame seeds.
ENJOY! happy cold noodle summertimes.