It’s already August? Summer had flown by so quickly.
I walked off the plane clutching on my bag and smiled nervously at my sister. She smiled back with the same nervous smile. I wondered where they were?
As I wandered around the tiny airport, I felt a surge of anxiousness and excitement rack my insides. Zoe & I had not seen my parents in over 8 months. It seemed so strange that I had been away for so long going to school, then interning in Ohio and traveling to England.
From a distance I saw a tiny dark-haired figure amongst the crowd looking earnestly at the empty airport terminal exit. I felt my heart beat faster and faster as I breathed out the words: “Mum”.
She turned quickly. An immediate smile appeared on her face as she ran to us. She looked different with her short pixie hair cut, but still beautiful nonetheless.Walking over to the 12 passenger vehicle that I knew all too well (the same family truck that my dad always rented whenever he came to Utah), I saw the familiar shape of my father’s back. Standing across the crosswalks, I could just make out his oversized sunglasses shadowing half of his face and his usual long stripy socks. I always complained about his lack of fashionable socks, but today it made me smile.
I sprinted over, wrapping my arms around his neck. For a split second, I saw myself as my 4 year old self.
I saw lines on his face, etched with exhaustion and stress from the long 14 hour flight here from Hong Kong.
Despite my exciting adventures this summer, being home with family filled up a part of my heart that had been empty. Watching my mum fuss over doing my laundry; my dad worrying my luggage was too heavy to carry for me…I was grateful to simply have them by my side.
The meager 2 weeks we spent together was barely enough time to catch up. As today marks one week of their departure back to Hong Kong, Zoe & I want to share a favorite family recipe of ours: Korean Cold Soba Noodles. The first time we made it in high school mum and dad both absolutely loved it. They would always tell us to make it whenever we had guests over.
Now, we are digging out this well-loved recipe to share with all of you! The best thing about this is that it is unbelievably easy! Believe it or not, buckwheat buckwheat noodles take a couple of minutes to cook. Great thing is you can pick and choose your favorite seasonal vegetables/toppings or even leftovers to garnish.
The slender noodles of earthy grey exudes such elegance and appeal, especially paired with a gorgeous citrusy soy dressing made of a combination of tangy lemons and sweet oranges. Bursting with freshness, this summer dish is always, ALWAYS paired with spicy fermented kimchi; slithers of umami seaweed; toasted sesame seeds, egg, cucumber. This is one of my favorite go-to recipes that everybody always asks for the recipe!
Kids, adults, friends, families, even the pickiest of all eaters will enjoy this fabulous meal because you can put whatever you want on it! This is perfect suitable for all your gluten-free, vegan, vegetarian friends. Of course, you can serve some protein on the side for all you meat-lovers out there, but trust me – you won’t miss it!
- 5 bundles Buckwheat Noodles
- 4 tbsp Lemon juice
- 6-7 tbsp Orange juice, freshly squeezed
- 4-5 tbsp Kikkoman Soy Sauce (GF)
- 5 tbsp liquid sweetener (e.g. honey/agave nectar)
- 2 tsp minced garlic
- Kimchi, Seaweed, Sesame Seeds, Korean Chili Flakes/Sriracha, Egg, Red Bell Pepper, Lettuce, Carrots, Cucumber
- Bring a pot of water to boil. Cook your soba nooodles for 4 minutes. Drain and immediately run under cold water for a minute.
- Submerge the noodles in a bowl of ice water. Keep cool in the refrigerator until ready to use.
- Prepare sauce by mixing all the ingredients together. Taste and adjust seasoning.
- Finely slice your vegetables.
- Serve: Plate up the noodles and vegetables. Garnish with seaweed. Drizzle over sauce.
(This post is featured on Weekend Potluck, Twinkly Tuesday, Hearth and Soul, Foodie Friday)