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Bobun Style Somen Salad
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Bobun Style Somen Salad

duration

25 minutes

Servings
2
Ingredients
  • 1½ J-Basket Tomoshiraga Somen Noodles
  • 50g (1.8oz) Red onion
  • 80g (2.8oz) Cucumber
  • 10g (0.4oz) Cilantro
  • 6g (0.2oz) Chive
  • 15g (0.5oz) Lotus root chips
  • 6g (0.2oz) Roasted peanuts
  • 4 tsp J-Basket sesame oil
  • Mint as needed

For beef and tomato stir-fry:

  • 120g (4.2oz) Thinly sliced beef
  • 4 Cherry tomatoes
  • ½ Tbsp Salad oil
  • ½ Tbsp Dynasty Fish sauce
  • ½ tsp Sugar
  • 1g (0.04oz) Grated garlic
  • 5g (0.2oz) J-Basket fried onions

For Vietnamese-style sunomono (pickled veggies):

  • 50g (1.8oz) Daikon radish
  • 15g (0.5oz) Carrot
  • 2 tsp Vinegar
  • 1/3 tsp Sugar
  • ½ piece Red chili pepper (sliced)

For sauce:

  • ¼ tsp Chinese paste
  • ¼ tsp Sweet chili sauce
  • 1 Tbsp Sugar
  • 1 Tbsp Yuzu juice
  • 1 Tbsp J-Basket sesame oil
  • 130ml (4.4fl oz) Hot water
  • 1 piece Red chili pepper (sliced)
  • 1g (0.04oz) Grated garlic
  • 2½ Tbsp Dynasty Fish sauce
Directions
  1. Slice the red onion thinly, sprinkle with salt, and soak in water until the spiciness is reduced.
  2. Cut the cucumber into julienne slices.
  3. Cut the cilantro and chive into 5cm (2.0in) lengths.
  4. Crush the roasted peanuts finely.
  5. In a bowl, mix the ingredients for the sauce
  6. Make beef and tomato stir-fry: heat a frying pan over medium heat, then add salad oil. Stir-fry the beef until cooked through. Once the meat is cooked, add the halved cherry tomatoes and stir-fry lightly. Add fish sauce, sugar, and grated garlic, and stir-fry lightly. Turn off the heat and add the fried onions.
  7. Make Vietnamese-style sunomono: shred the daikon radish and carrot. Place them in a bowl, sprinkle with a pinch of salt (not included in the listed ingredients), and let them sit for 10 minutes. In another bowl, combine the squeezed daikon radish and carrot with vinegar, sugar, and red chili pepper, and let them marinate for at least 10 minutes.
  8. Cook the somen noodles according to the package instructions. Rinse well under running water, drain, and place in serving bowls.
  9. Arrange the red onion, cucumber, cilantro, chive, lotus root chips, and prepared stir-fry and sunomono on top of the somen noodles. Sprinkle roasted peanuts over the entire dish, and garnish with mint.
  10. Just before serving, drizzle the sauce and sesame oil over the dish, mix well, and enjoy.
Dish Type / Ethnic Cuisine
Salad
,
Vietnamese