This is a beautiful, crunchy, salty vegetarian dish full of protein. The Chinese tea eggs are beautifully marbled. They're just hard-boiled eggs I made them over Passover and while they were tasty, they weren't very marbled. This time? Well, see for yourself! Gorgeous. I think the biggest improvement this time was throwing in 2 whole tea bags instead of just two tablespoons of tea.
2 bundles soba noodles (buckwheat, found in Japanese groceries and Whole Foods)
6-8 Chinese tea eggs (requires 2 hours prep- make ahead of time!)
2 scallions, chopped
1 carrot, shredded
oil
rice vinegar
lime juice
Make Chinese tea eggs and let cool. Boil noodles and pour on a teaspoon of oil, a splash of vinegar, and lime juice so they don't get sticky. Put noodles in a bowl and top with sliced egg, scallion, and carrot. Enjoy!
It looks beautiful and ounds delicious.
ReplyDeleteThanks! Next time I make a batch, I'll send some in!
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