Vegan+Vietnamese+Noodle+Salad

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DOB 111 On the last warm days of the year, [|Michael Bao Huynh], the executive chef and owner of [|DOB 111] in Manhattan, will make a crunchy yet slippery Vietnamese vegetarian noodle salad. It has both hot (as in cooked) and cold (as in raw) vegetables, a scattering of fresh herbs and a piquant dressing made with fresh lime juice, garlic, Thai bird chilies, sugar and soy sauce. Mr. Huynh, 45, is from Saigon. He moved to the United States from Vietnam in 1982. He remembers his mother, Nghia Nguyen, making the noodle salad in Saigon for the local Buddhist temple, on the day of the full moon celebration. “It’s very light,” he said. Although the dish is not on the menu at DOB 111, he will make it on request.

Vegan Vietnamese Vegetarian Noodle Salad
//Yield// 4 small appetizer servings, or 2 generous servings //Time// One hour Adapted from Michael Huynh, Executive Chef /Owner, DOB 111

For the dressing:

 * 1/4 cup sugar
 * 1/3 cup soy sauce
 * 1/2 cup fresh lime juice
 * 1 clove garlic, minced
 * 2 red Thai bird chilies, seeded and minced

For the salad:

 * 6 ounces rice vermicelli noodles
 * 1/2 cup vegetable oil
 * 1 pound firm tofu
 * 2 cloves garlic, minced
 * 1 cup baby bok choy or napa cabbage, chopped in pieces 1 1/2 inches by 1/2 inch
 * 1 cup fresh shitake mushrooms, stemmed, and cut into slender strips
 * 1 tablespoon seeded chopped red Thai bird chilies
 * 2 cups mung bean sprouts
 * 1/2 cup scallions, trimmed and cut into 1 inch lengths
 * 1 tablespoon soy sauce
 * 2 cups red leaf lettuce, cut into 3/4 inch strips
 * 1 teaspoon sesame oil
 * 1/4 cup mint, minced
 * 1/4 cup cilantro, minced, plus 8 cilantro sprigs, for garnish
 * 1/4 cup Thai basil, minced
 * 1 cup julienned, peeled, seedless cucumber
 * 1/3 cup roasted peanuts, chopped, for garnish.

Method
Source: Adapted from Michael Huynh, Executive Chef /Owner, DOB 111
 * 1. For the dressing: In a bowl, combine sugar, soy sauce, lime juice and three tablespoons water. Whisk until sugar is dissolved. Add garlic and chilies and let stand for one hour before serving.
 * 2. For the salad: Bring a medium-size pot of water to boil. Turn off the heat. Add the noodles to the water and soak until soft, five to eight minutes. Drain, rinsing under cold water, and drain again. Using scissors, cut the noodles into six-inch lengths. Set aside.
 * 3. In a wok over high heat, add oil and heat to 350 degrees. Pat the tofu dry with paper towels. Add to wok and fry until golden on both sides, about 3 minutes. Using a wire strainer or spatula, transfer tofu to paper towels, reserving the oil. Turn off the heat. When the tofu is cool enough to handle, cut it into half-inch dice. Set aside.
 * 3. Discard all but two tablespoons of the oil in the wok, and return to high heat. When the oil is shimmering, add diced tofu, garlic, bok choy or napa cabbage, mushrooms and chilies. Stir-fry until mushrooms are tender, about three minutes. Add mung bean sprouts, scallions, and soy sauce; stir-fry just until crisp-tender, two to three minutes. Add half a cup of the cucumbers, and cook 30 seconds.
 * 4. In a large bowl, combine lettuce, sesame oil, mint, cilantro, basil and cooked vegetables. Toss lightly to combine. Divide the noodles among four (or two) bowls, and top with equal parts of salad. Garnish with remaining cucumbers, roasted peanuts and cilantro sprigs. Pass the dressing separately, to be spooned over the salad.

//This post has been revised to reflect the following correction:// //**Correction: September 13, 2010**// //Because of a systems error, an earlier version of this recipe included incorrect ingredients. //
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