VIETNAMESE VEGETARIAN NOODLE SALAD (BUN CHAY) ENJOY DAN:

VIETNAMESE VEGETARIAN NOODLE SALAD BUN CHAY by CHEF DAN:

Serves 4

NOODLES:

 8 ounces vermicelli noodles

TOFU:

1 (16 Oz) package of firm tofu

2 tablespoons toasted sesame oil

GREENS:

1 pound Napa cabbage

2 cups bean sprouts

4 scallions, sliced on the bias

1 cucumber, thinly sliced

1/3 cup fresh mint

SAUCE:

2 tablespoons EACH lime juice, soy sauce, brown sugar and mirin

1/2-teaspoon Sriracha

2 garlic cloves, smashed

1 thumb-size fresh ginger, smashed

1 cup vegetarian stock

GARNISH:

2 tablespoon dry roasted peanuts

NOODLES:

Place noodles in a bowl and pour boiling water over the top and let sit 20 minutes; drain and set aside.

TOFU:

Cut tofu in to bit-size pieces and press between kitchen towels with a heavy skillet on top in a drainer.

Heat oil in a skillet and fry until crispy and golden, drain excess oil.

GREENS:

Prepare and set aside.

SAUCE:

In a bowl, whisk together ingredients for sauce.

SERVE:

Divide the noodles between 4 bowls, arrange greens and tofu on top and garnish with peanuts.

Drizzle with sauce, season with sea salt, & Seasoned Pepper Medley to taste.

ENJOY DAN:                                                      SING SONGS & PLANT SEEDS