Vietnamese Cold Noodle Ramen Published: June 10, 2024|Last Updated: June 25, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Vietnamese Cold Noodle Ramen 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 carrot 2 leaves of lettuce 1 cucumber 4 stalks of green onions 1 oz. bean sprouts 1 oz. shimeji mushrooms ¼ cup cilantro ¼ cup basil ¼ shiso ¼ mint 1 clove garlic 2 ounces of fried tofu 1 tsp soy sauce 1 cooked immi noodle 1 lime 1 tsp crushed peanuts 1 tsp tan tan “fish” sauce Cook Mode Prevent your screen from going dark Instructions Cut up lettuce, carrots, cucumbers, green onions, and all the herbs (cilantro, mint, basil and shiso). In a pan, sauté 1 clove of chopped garlic, add the fried tofu, and drizzle with some soy sauce. Add in the green onions and toss the pan while frying the ingredients. In a bowl, assemble the lettuce, cooked immi noodles, cucumbers, carrots, and bean sprouts. Add in the shimeji mushrooms, fried tofu, and herbs, and squeeze one lime. Next, put the crushed peanuts in the bowl and some tan tan “fish” sauce to finish.