Thai Fresh “Drunken Noodle” Salad June 28, 2010Posted by Angela @ Making Food for Friends in dinner, salad, vegan.
Tags: golden mountain sauce, salad, thai
I went into Kim Nhung Superfood (on the southwest corner of Dequindre and 13 Mile) on Saturday, looking to buy some fresh lemongrass. I picked up a few more things while I was there (mini cans of a few different curry pastes, a giant bottle of rice vinegar since we seem to go through it quickly, and some tofu) and came across a bottle of Golden Mountain Seasoning Sauce. I recalled reading a recipe recently that used Golden Mountain as an ingredient, and decided to bring that home with me as well. A quick search through my email (I email recipes I want to try to myself and then tag them with a “recipes” tag in Gmail–making it easy to do a quick search by ingredient in my Gmail account when I’m trying to find something to make) and brought up this recipe for Drunken Noodle Salad, originally posted on The Kitchn. The Golden Mountain sauce is often called the “secret” to Thai cooking—a salty and tangy but slightly sweet fermented sauce made from soybeans but unlike any typical soy sauce found in grocery stores. I liked what it added to this recipe, and I can see myself using it a lot in curries and noodle dishes. The bottle claims it has no MSG but like any soy-based sauce, it is pretty high in sodium, so not entirely healthy. Here’s what it looks like, should you care to try it:
Thai Fresh “Drunken Noodle” Salad
(Modified only slightly from The Kitchn)
For the Salad:
1 red bell pepper, julienned
1 medium cucumber, julienned
2-3 medium carrots, julienned
2 hearts romaine lettuce, shredded
2 tomatoes, cut into wedges
6 cloves garlic, chopped
1/2 to 1 cup of fresh chopped basil (Thai basil is preferred, but sweet basil works fine too)
2 bundles vermicelli rice noodles, about 8-10 oz.
2 T cooking oil
1 package firm baked tofu, diced
lime wedges, for garnish
For the Sauce:
3 T vegetarian oyster sauce
3 T soy sauce
3 T golden mountain sauce
3 T rice vinegar (white vinegar will work too)
2 tsp sriracha (adjust to taste, depending on how much heat you like)
3 T fresh lime juice
1 T sugar
Bring a medium pot of water to a boil. Meanwhile, cut up and prep all the veggies (a mandoline will make julienning go much quicker, but if you don’t have one and want to save time on cutting, any bite size pieces or slices will do!).
Combine all of the dressing ingredients and mix until the sugar dissolves, then set aside.
When the water is boiling, add the noodles and cook until soft, about 2 minutes. Drain the noodles in a colander and rinse with cold water until completely cool, then drain again and set aside.
Heat the oil in a large pan or wok over medium-high heat. Add the tofu and saute for about 5 minutes.
Add all of the sauce and the chopped basil and cook until the sauce is warm and the basil has wilted, about a minute, then turn off the heat.
To serve, place chopped romaine lettuce at the bottom of a bowl, followed by a handful of rice noodles. Add tofu and sauce. Top with the tomatoes and julienned vegetables, and garnish with a lime wedge.
Meat eaters could replace the tofu with chicken or shrimp.
This was delicious cold for lunch the following day!