Vietnamese cold noodle bowl
First cut the carrot, daikon and cucumber into small stripes. Mix with water, sugar and vinegar and set aside for at least 4 hours to pickle. Combine all the in
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.replate.com.
Cooking tools:
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring cup
- Measuring spoon
- Mixing bowl
- Skillet
- Stove
- Spoon
- Serving bowl
- Plate
Ingredients
- 60g daikon
- 60g carrot
- 60g cucumber
- 20ml rice vinegar
- 40g sugar
- 20ml water
- 60g rice vinegar
- 20g lime juice
- 45g soy sauce
- 20g sugar
- 10g grated lemongrass
- 2pc chili padi chopped
- 20g water
- 400g tofu
- 20g vegetable oil
- 10g sesame oil
- 30g vegan oyster sauce
- 30g water
- 10ml soy sauce
- 400g leftover noodles
- Mint
- Cherry tomato
- Sweet basil
- Coriander
- Roasted peanuts
- Perilla leaves
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