Vietnamese Salad with Marinated Mushrooms and Vermicelli with lime dressing
Vietnamese noodle salads are distinctive for their clean, fresh flavors and the light, tart dressings that gather in the bottom of the bowl. This version, which is twist on a favorite of our community members, includes marinated seitan and peanuts for a one-bowl dinner that packs tons of flavor!
Smarts: We've given you all of the instructions in tonight's meal to make the seitan, mushrooms, and noodles you need for two nights. Just make sure that you set half of those elements aside for Wednesday's summer rolls.
- Garlic - 2 cloves, chopped
- Ginger - 1 tsp, grated
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Soy sauce, low-sodium - 4 Tbsp
- Limes - 2, juice of
- Water - 2 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Seitan - 20 oz, 1/2" / 1.3 cm cubes (sub extra-firm tofu)
- Honey - 2 Tbsp
- Soy sauce, low-sodium - 4 Tbsp
- Mushrooms, portobello - 4, stems removed; thinly sliced
- Oil, cooking - 2 Tbsp + 2 Tbsp
- Noodles, thin rice vermicelli - 6 oz (enough for 2 nights; find these in the ethnic food aisle or sub soba or spaghetti)
- Carrots - 5 oz, matchsticks (look for pre-shredded)
- Cucumbers - 8 oz, matchsticks
- Lettuce, green and small - 1 head, chopped
- Mint, fresh - 8 leaves, chopped
- Vietnamese Mushrooms and Seitan (ingredients listed separately) - ~3 1/2 cups
- Peanuts, roasted and unsalted - 1/2 cup
- Marinate seitan - (This makes enough for 2 nights.) Chop seitan into 1/2” / 1.3 cm cubes. Combine honey and soy sauce (portion for seitan) and pour over seitan. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
- Make dressing - Chop garlic. Grate ginger. Combine garlic, ginger, sugar, vinegar, soy sauce (portion for dressing), lime juice, water, and red pepper flakes (if using). (Can be done up to 5 days ahead)
- Cook rice noodles - (This makes enough for 2 nights.) Cook according to package instructions. If making ahead, store in cold water in the refrigerator to minimize sticking. (Can be done up to 3 days ahead)
- Carrots (if not pre-shredded) / Cucumbers / Mushrooms - Prep as directed. Combine carrots and cucumbers. Store mushrooms separately. (Can be done up to 3 days ahead)
- Lettuce / Mint - Prep as directed.
- Drain marinade off seitan (discard marinade). Season seitan with some salt and pepper.
- Heat a wok or saute pan over medium heat. Add first part of oil and then mushrooms to heated oil. Saute until mushrooms are tender and golden brown, ~4 minutes. Season with some salt and set mushrooms aside.
- Return pan to heat and add second part of oil. Add seitan to heated oil. Saute until seitan is golden brown, 3 to 4 minutes.
- Before assembling bowls, reserve half the mushrooms, seitan, and noodles for Wednesday night. (Note: store noodles in cold water in the refrigerator to minimize sticking.)
- Assemble salads by combining lettuce, noodles, carrots, cucumbers, mushrooms, and seitan in serving bowls. Whisk dressing and pour over salad. Toss everything to combine. Top with mint and peanuts. Enjoy!
This meal has 40 reviews
Really good. I used green cabbage instead of lettuce.
Used mock duck. So good!
This was a bit of a production for a salad, but delicious nonetheless. Be sure to include the fresh mint--it really completes the salad.
Great meal and flavors!
So good! I loved the way all the different flavors and textures came together. I was a little scared about the amount of fish sauce in the dressing, but I decided to give it a go as written and am glad I did - it was a bit overpowering on its own, but great when mixed in with everything and the lime flavor really came through as well.
This is one of my favorite CS recipes. The dressing is the best--don't forget the red pepper flakes!