Vietnamese-inspired soba noodle salad

Ingredients:

1/4 cup of Nuoc Cham (see below)

Soba noodles, 200g (100g per person)

1 cup of shredded green lettuce

1 large thinly sliced tomato (optional)

1/2 julienne sliced cucumber

1 cup of bean sprouts (optional)

1/2 cup of cilantro, thai basil, and mint (basil and mint optional)

1 cup of protein of choice, for example fried tofu, prawns, fish, thinly sliced chicken, beef, etc.

2 tbsp of toasted crushed peanuts

Hoisin sauce and sriracha to drizzle

1/2 cup of Do Chua- Pickled Carrots and Daikon (see below)

Instructions:

Slice and prepare all of the vegetables. 

Boil your soba noodles for approximately 4 minutes, stirring every so often to prevent sticking. When they are tender, rinse them under cold water thoroughly, then drain them well.  

Divide the noodles and all of the vegetables, including the herbs and Do Chau, between two bowls. 

Fry your prawns, chicken, tofu, or whatever other protein you'd like in a pain, getting some char and sear. Place on top of your salad. 

Pour 2 tbsp, or whatever is to your taste, of Nuoc cham over the salad, then drizzle with a little hoisin and sriracha to your taste.

Sprinkle with some toasted peanuts. 

Mix everything together and enjoy!

Note: You can use whatever vegetables you have in this recipe, these are ones we particularly like and think go well together. This is a very flexible recipe, and always turns out delicious no matter what is included and excluded! 

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Nuoc Cham recipe:

¼ cup white sugar
½ cup warm water
¼ cup fish sauce
⅓ cup distilled white vinegar
½ lemon, juiced
3 cloves garlic, minced
3 Thai chile peppers, chopped

Mix the sugar and warm water in a large measuring cup. 

Add all the remaining ingredients. 

Pour into a bottle, close the bottle and shake vigorously. 

The sauce is ready for use after several hours of infusing, and will keep in the fridge for several months.

Do Chua- Pickled Carrots and Daikon recipe:

1 pounds carrots, peeled
1 pounds daikon radish, peeled
1/2 cup plus 2 teaspoons sugar
1 teaspoon salt
1 1/4 cups white vinegar
1 cup warm water

Julienne the carrots and radish. 

Place them in a large bowl and sprinkle with 2 teaspoons of sugar and 1 teaspoon salt. Massage the vegetables for about 3 minutes, or until the daikon is soft and bendable. 

Rinse in a colander and pack into a large sterilized jar.

In a bowl combine the sugar and warm water. Add the vinegar. Pour this mixture over the carrot and daikon. 

Seal the lid and place in a fridge. The Do chau will improve in flavor over time, so leave overnight before using. They will keep for up to 2 months.