Cambodian Sweet Soy Noodle Bowl is the ultimate vegetarian noodle bowl (vegan adaptable), combining sweet, salty and sour flavors and crunchy, juicy and chewy textures. It’s a party in a bowl. I’m a sucker for Asian noodles of all kinds, from Vietnamese Pho to Chinese Dan Dan Mien, Korean Jap Chae and Cold Japanese Soba Noodles. So, when I spotted a recipe for Cambodian Sweet Soy Noodles with Pickles in Pat Tanumihardja’s Farm To Table Asian Secrets cookbook, I earmarked it to give it a try.
This Cambodian Sweet Soy Noodle Bowl make a delicious lunch or dinner idea (I even served it for breakfast to one of my sons). I have to admit I was hesitant to try this recipe at first due to the number of ingredients, but after taking a closer look, I realized most of the ingredients were already in my refrigerator or pantry. Plus, this is a flexible recipe. So if you don’t have preserved radishes, for example, just leave them out. Several of the ingredients such as assorted pickles and Broiled Tofu can be store-bought or you can make your own following the recipes in the cookbook.
You can also buy crispy garlic in some Asian grocery stores, or make Pat’s Microwaved Crispy Garlic Bits, which are genius! They add a unique crunchiness to the Cambodian Sweet Soy Noodle Bowl.
All the recipes in Farm To Table Asian Secrets are vegan or vegetarian, with a focus on seasonal ingredients. So, the recipes are divided into Spring, Summer, Autumn and Winter Recipes. Pat also provides seasonal variations on recipes and seasonal menu suggestions, to take advantage of produce at their peak. There is also a section entitled Basic Recipes, which is a gem. I would buy this book solely for all the homemade chili paste, vegan fish sauce, hoisin sauce and Indonesian peanut sauce recipes.
I’m looking forward to trying more seasonal recipes from Farm to Table Asian Secrets, especially during our farmer’s market season, including Vietnamese Noodle Salad Bowls, Mixed Vegetable Salad with Indonesian Peanut Sauce, Ice Cold Korean Buckwheat Noodles, and Burmese-Style Pumpkin and Parsnip Curry.
Back to this Cambodian Sweet Soy Noodle Bowl. This cool noodle bowl reminds me of pad thai because of the rice noodles, bean sprouts, crushed peanuts and lime. I made some quick vinegar cucumber pickles and Pat’s Broiled Tofu with hoisin sauce, as well as the Microwaved Garlic Bits. Fun to eat, and delicious, I encourage to give this recipe a try and check out Pat Tanumihardja’s Farm To Table Asian Secrets cookbook.
Cambodian Sweet Soy Noodle Bowl with Pickles
- 8 ounces dried thin rice noodles banh pho
- 3 tablespoons vegetable oil
- 2 large cloves garlic smashed and peeled
- 1/2 teaspoon fine sea salt
Sweet Soy Sauce
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 tablespoons coconut palm sugar or 1-1/2 tablespoons dark brown sugar
- 1/2 cup assorted pickles celery, fennel, cucumber
- 8 ounces Broiled Tofu
- 2 cups bean sprouts blanched for 30 seconds
- 4 large hard boiled eggs chopped
- 2 tablespoons preserved radish soaked, drained and chopped
- 2 tablespoons Microwaved Crispy Garlic Bits
- 1/4 cup roasted peanuts crushed
- 2 tablespoons green onions green parts only, chopped
- 1 cup assorted herbs plucked from their stems Thai or Italian basil, cilantro, parsley
- 1 large lime quartered
- soy sauce
- chili paste such as sambal oelek
To make Sweet Soy Sauce, combine the soy sauce, water and palm sugar in a small microwave-safe bowl. Microwave on medium for 1 minute, then stir until the sugar dissolves.
Bring a large pot of water of water to a rolling boil. Submerge dried noodles in boiling water and turn off heat. Stir to loosen and unravel them. When noodles are completely limp, test for doneness. They should be cooked through but still al dente, 6-8 minutes. Pay attention, because they'll turn mush if overcooked. Drain and rinse noodles under cold running water. Drain again in a colander over the sink to dry off the noodles as much as possible.
Swirl the oil into a large wok or skillet and set over medium heat until shimmering hot. Swish the garlic around in the oil until golden to flavor the oil, 4-5 minutes. Remove and discard.
Toss the cooked noodles in the oil for a few seconds, then pour the Sweet Soy Sauce over the noodles and toss until well coated. Sprinkle with the salt and mix well. Remove the noodles and toss until well coated. Sprinkle with the salt and mix well. Remove the noodles from the heat and divide among 4 large bowls.
To serve, top each bowl of noodles with a fourth of the pickles, tofu, bean sprouts, eggs, preserved radish, Microwaved Crispy Garlic Bits and peanuts. Serve immediately with garnishes alongside in small dishes.
Reprinted with permission from Farm To Table Asian Secrets by Patricia Tanumihardja. Use gluten-free soy sauce if needed for dietary considerations.