Quick and easy Vietnamese drenched cold noodles recipe
For those days when you crave something bright, light and flavourful without too much fuss, this recipe is the answer. Featured in Vietnamese Vegetarian: Simple Vegetarian Recipes from a Vietnamese Home Kitchen, the latest cookbook from Vietnamese-born food writer and photographer Uyen Luu, this dish is as quick and easy as it gets.
The ingredients are wonderfully speedy to prep, the dish can be cooked in minutes and the hot, garlicky oil brings everything together beautifully. The combination of aromatic spices, fresh herbs, silky noodles and crispy, crunchy chilli and shallots, meanwhile, transforms a simple idea into a truly satisfying meal.
There's no need to stick rigidly to the recipe, though; Uyen suggests making the dish your own by finishing the noodle bowls with your favourite toppings and condiments.
Things to note:
Uyen recommends using cold-pressed rapeseed (canola) oil in this recipe, but any oil with a high smoke point, such as vegetable or sunflower oil, will work well.
You can easily increase the quantities for this recipe to feed more people. Just make sure you prepare the bowls in advance, and only pour over the hot oil when you’re ready to serve.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 100 g flat rice noodles or cooked ramen noodles
- 1 small round shallot, finely sliced
- 2 tbsp rapeseed oil
- 2 tsp toasted sesame seeds
- 2 tbsp shop-bought crispy chilli oil
- 2 tbsp light soy sauce
- 1.5 tsp maple syrup
- 1 tsp black vinegar or cider vinegar
- 2 tsp sesame oil
- 1 handful coriander leaves, chopped
- 30 g garlic chives, finely chopped (optional)
- 2 garlic cloves, roughly sliced
- 2 tsp Maggi Hot Liquid Seasoning (optional)
Details
- Cuisine: Vietnamese
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Place the noodles in a bowl or container with a lid and cover with just-boiled water. Put the lid on and leave for at least 4 minutes. Check if the noodles are cooked (they should be tender with a little bite) and if not, return the lid and leave for a few minutes more.
- When the noodles are ready, drain in a colander and rinse with hot tap water until the water runs clear of starch. Place a lid on the colander (this allows the noodles to dry out and fluff up).
- Add the shallot and oil to a small frying pan (skillet) and gently cook over a medium heat for about 3 minutes, then turn off the heat and set aside.
- Divide the sesame seeds, crispy chilli oil, soy sauce, maple syrup, black vinegar, sesame oil, coriander (cilantro) and garlic chives (if using) between 2 small noodle bowls.
- Return the pan with the oil and shallots to a high heat and add the garlic. Cook for 2 minutes, until the garlic is golden and the oil is bubbling.
- Pour the hot garlic and shallot oil into the prepared bowls, then add the noodles.
- Serve at once; the fun part here is mixing everything up with chopsticks as you eat. Squirt over the Maggi Hot Liquid Seasoning, if using, and feel free to further dress your bowl with your favourite condiments.
Recipe adapted from Vietnamese Vegetarian: Simple Vegetarian Recipes from a Vietnamese Home Kitchen by Uyen Luu (Hardie Grant, £25). Photography: Uyen Luu.
Vietnamese Vegetarian by Uyen Luu
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