Ingredients
Scale
- 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
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.