If they know that these noodle bowls will be served, everyone makes an effort to join us for dinner. Despite the fact that this is a dish that is traditionally served in Vietnam, I have a very hard time finding proper fish sauce. I’ve discovered that the soy and wasabi dressing is considerably simpler to keep on hand in a pinch. Each person should mix the soy sauce and wasabi separately (sushi-style), as everyone has a different preference for how much wasabi they can handle and like.
| Prep Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 (8 ounce) package dried cellophane (glass) noodles
- 1 cup peanuts
- 1 head heart of romaine lettuce, shredded
- 1 cucumber, cut into matchsticks
- 2 carrots, cut into matchsticks
- 1 cup mung bean sprouts
- 1 cup cilantro leaves, chopped
- 1 cup fresh mint leaves, slivered
- ½ cup chopped green onions
- ½ cup soy sauce, or to taste
- 1 teaspoon wasabi paste, or to taste
Instructions
- Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
- Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
- Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.
- Substitute 1 sweet potato for the carrots if desired.
- Increase or omit ingredients to suit your palate. You can also serve the ingredients in separate bowls and let each person assemble his or her own noodle bowl.
- This recipe appeared in Allrecipes Magazine and was modified to include pork tenderloin.
Reviews
I have been searching for a recipe similar to what we enjoy in a local Vietnamese restaurant. I liked the idea of letting everyone top their noodles as they preferred, so I set out bowls of shredded veggies (carrots, cabbage, green onions, etc) coarsely crushed peanuts, fresh chopped cilantro, diced cooked meat (beef, chicken or shrimp,etc) and a bottle of sriracha sauce for extra flavor and heat. This is a fun meal to serve! Also, I have served the noodles in a spicy broth, with same toppings. Either way, it’s wonderful.
This is delicious! It’s kinda like a fresh spring roll without the roll. I added shrimp and pork to make it a little more filling. I think it could have been improved with a different sauce that was thicker and richer than soy sauce -like some sort of teriyaki, stir fry or peanut sauce-, but as is, this is really really good.
Fresh and delicious! I used soba noodles because I didn’t have any glass noodles. This recipe is perfect for a buffet style meal so everyone can pick and choose the ingredients and their amounts as desired. The sauce is delicious as is, then I added a bit of rice vinegar, fermented bean paste, and hot chilies to the sauce. Thank you for the recipe.