Jeanette's Healthy Living

Where delicious and healthy come together

  • Home
  • Recipes
    • List of All Recipes (alphabetical)
    • Breakfast
    • appetizers
    • soups
    • salads
    • main courses
    • side dishes
    • dips and sauces
    • beverages
    • smoothies
    • Desserts and Cookies
  • Special Diets
    • gluten-free
    • dairy-free
    • vegetarian
    • vegan
    • Liquid/Soft Food Diet
    • Pureed Food Diet
    • Low Residue Diet
  • Cancer Cooking
  • Faith
  • Healthy Living
    • Healthy Living
    • travel
  • About
    • About
    • Contact Us
    • Work With Me
    • Media Features
    • Terms & Conditions

Cambodian Sweet Soy Noodle Bowl Recipe

June 19, 2017 by Jeanette 2 Comments

Jump to RecipePrint Recipe
313 shares
  • Facebook19
  • Twitter
  • Yummly
Cambodian Sweet Soy Noodle Bowl - vegetarian (vegan adaptable) lunch/dinner with broiled tofu, crushed peanuts, pickled vegetables, bean sprouts and hard boiled egg
Cambodian Sweet Soy Noodle Bowl - vegetarian (vegan adaptable) lunch/dinner with broiled tofu, crushed peanuts, pickled vegetables, bean sprouts and hard boiled egg

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.

Cambodian Sweet Soy Noodle Bowl - vegetarian (vegan adaptable) lunch/dinner with broiled tofu, crushed peanuts, pickled vegetables, bean sprouts and hard boiled egg

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.

Cambodian Sweet Soy Noodle Bowl - vegetarian (vegan adaptable) lunch/dinner with broiled tofu, crushed peanuts, pickled vegetables, bean sprouts and hard boiled egg

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.

Cambodian Sweet Soy Noodle Bowl - vegetarian (vegan adaptable) lunch/dinner with broiled tofu, crushed peanuts, pickled vegetables, bean sprouts and hard boiled egg

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.

Cambodian Sweet Soy Noodle Bowl - vegetarian (vegan adaptable) lunch/dinner with broiled tofu, crushed peanuts, pickled vegetables, bean sprouts and hard boiled egg

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.

Print

Cambodian Sweet Soy Noodle Bowl with Pickles

Course Main Course
Cuisine Southeast Asian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 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

Toppings

  • 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

Garnishes

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

  5. 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.

Recipe Notes

Reprinted with permission from Farm To Table Asian Secrets by Patricia Tanumihardja. Use gluten-free soy sauce if needed for dietary considerations.

Related Posts
Filter by
Post Page
healthy choices Asian Resources Chinese New Year dairy-free gluten-free Dinner main courses chicken Clean Eating Slow Cooker Pantry Recipe salads Summer Recipes Desserts and Cookies Recipes For Foodies soups low carb Instant Pot farmer's market air fryer side dishes ENTERTAINING vegetarian Pasta and Noodles csa
Sort by
A Collection of Lunar New Year Recipes

20+ Lunar and Chinese New Year Recipes

2019-02-02 05:00:01
jeanette

8

Slow Cooker Chinese Three Cup Chicken - this is a lighter version of a traditional braised chicken dish. Delicious served over steamed rice.

Slow Cooker Chinese Three Cup Chicken Recipe

2021-10-19 05:00:31
jeanette

0

100+ Summer Salads

100+ Summer Salad Recipes

2021-06-21 00:00:31
jeanette

0

Chinese Coconut Almond Sticky Rice Cake © Jeanette

Florence Lin’s Baked Coconut Sticky Rice Cake Recipe for Chinese New Year

2021-02-08 05:00:42
jeanette

0

Chinese Lamb Noodle Soup

Chinese Lamb Noodle Soup

2020-11-04 00:00:22
jeanette

0

Recipes Using Pesto

Recipes Using Pesto

2020-09-02 00:00:27
jeanette

0

Air Fried Spicy Chinese Eggplant

Air Fried Spicy Chinese Eggplant

2020-08-26 00:00:24
jeanette

0

Tomato Peach Salad

Tomato Peach Salad

2020-08-04 00:00:16
jeanette

0

75 Summer Side Dish Recipes

Healthy Summer Side Dish Recipes

2020-07-01 00:45:50
jeanette

0

Mediterranean Pasta Salad

Mediterranean Pasta Salad

2020-06-29 00:01:46
jeanette

0

313 shares
  • Facebook19
  • Twitter
  • Yummly

Filed Under: Asian, dairy-free, Dinner, lunch, main courses, vegetarian Tagged With: Cambodian food, cookbook review, Southeast Asian recipe, vegetarian

« Being Still
College Cooking Crash Course: How to Make an Omelet »

Comments

  1. Angie@Angie's Recipes says

    June 19, 2017 at 5:51 am

    Those broiled tofu blocks look really great!

    Reply
    • Jeanette says

      June 19, 2017 at 11:31 am

      Thanks Angie – they were delicious!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

[Read More …]

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Get Your Free e-Book!

Weekly College Meal Planner

Good recipes come to those who subscribe!

Archives

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Copyright © 2016 Jeanette's Healthy Living · Privacy Policy
313 shares
  • 19Facebook
  • Twitter
  • Pinterest
  • Yummly