Here’s another great summer dish from my Nai Nai’s kitchen. This dish is cool and refreshing, and is perfect for those hot days when you don’t want to warm up the house with cooking heat. “Liang” means cool and “ban” means toss, and that describes this dish perfectly because the preparation is all cutting and assembling—easy and simple. This recipe uses a couple ingredients only found in Chinese super markets. Zha cai are pickled vegetables that add a great crunch to the dish. Century eggs are preserved duck eggs that look really funky, but taste great. This dish is a wonderful combination of flavors and textures and is also extremely healthy. The tofu and duck eggs make this dish almost entirely protein and will keep you going during the summer. Enjoy!
I picked my favorite–Naengmyeon–because it’s cold and refreshing and good for those who can’t handle too much spice. Sharing with you Seriously Asian’s Naengmyeon recipe.
Seriously Asian‘s Naengmyeon (Korean Cold Noodles)
1 package Korean cold noodles
Suggested additions to the broth
Gochujang (red chili paste)
1 pear, preferably Asian, sliced thinly
1 cucumber, thinly slice
4 hard boiled eggs, sliced into 1/3-inch slices
Pickles of any sort—carrot, daikon, burdock, etc.
Marinated raw skate
Bring a large pot of water to boil. Follow the instructions on your packet of Korean cold noodles for the length of cooking.
While the water is boiling, assemble your choice of toppings.
Place the packets of broth flavoring into the bowls, along with icy cold water. Reserve a few ice cubes for when you serve the noodles.
When the noodles are done cooking, immediately drain and rinse them in running cold water. Divide them among the four bowls and use a pair of scissors to cut clumps of noodles into more manageable lengths.
What’s your favorite cold summer meal? Share with us in comments and we may just post about it!