Cold Buckwheat Soba Noodle Salad with coconut, asian herbs and Nuoc Cham
Prep Time:
Cook Time:
Serves:
Level:
30 Minutes
10 Minutes
2 Servings
Easy
Ingredients
1/4 Cup of unsweetened coconut flakes
4 oz (113 g) buckwheat soba noodles, cooked as per packet instructions, refreshed in iced water and drained.
2 handfuls of bean sprouts
1 handful of Vietnamese mint leaves
1 handful of Thai basil leaves
1 handful of coriander (cilantro)
4 spring onions, finely sliced
1 avocado, diced
2 tbsp of pickled ginger
Splash of sesame or olive oil
Your choice of protein - Tofu, chicken (optional)
Sprinkle nori, sesame
Nuoc Cham
1 1/2 tbsp finely grated palm or coconut sugar
2 small garlic clove, minced.
3 tbsp of fish sauce or Coconut Aminos (plant based version of soy sauce)
Juice of 1-2 Limes
2 tbsp of rice wine vinegar
1 lemongrass stem, white part only, finely chopped
2 small red chillies, finely chopped.
Preparation
Step 1
Cook the noodles as per the packet instructions. Refresh in cold water, drain.
Step 2
Blanch the bean sprouts in boiling water for 5 seconds and refresh in cold water. Drain and gently squeeze out any moisture.
Step 3
For the Nuoc Cham, add the sugar, garlic, fish sauce and 2 1/2 tbsp of water to a small bowl and stir to dissolve the sugar. Mix in the remaining ingredients and set aside for 5 minutes before using. You can adjust the Nuoc Cham with more lime, sugar, chilli or fish sauce if necessary.
Step 4
In a large bowl, combine the noodles with a splash of oil (sesame or olive oil), coconut flakes, bean sprouts, herbs, avocado, spring onions and toss to combine. Pile the noodle mix onto a serving plate, add the pickled ginger and generously spoon over the nuoc Cham.
Notes
Nuoc Cham will keep in the fridge for 4 days.