Nom Nom Bun Noodle Recipe

Soak and drain noodles

Place the dried rice vermicelli in a large heatproof bowl. Pour 1.2 L (1200 ml) of just-boiled water over the noodles to cover and let soak 5–7 minutes, or until tender but still slightly firm (al dente). Stir once during soaking to prevent clumping. Drain in a colander, rinse under cold running water to stop cooking, then shake off excess water and set aside to cool.

Prepare the vegetables while noodles soak: halve the cucumber lengthwise, scrape seeds if watery, then julienne into thin matchsticks (about 1/8" thick). Peel and julienne the carrots. Thinly slice the radishes or julienne the daikon. Thinly slice the green onions on the diagonal. Roughly chop the cilantro and lightly tear the mint leaves. If using bean sprouts, rinse and drain them.

Combine cooled noodles and vegetables in a large mixing bowl. Add 1 tablespoon neutral oil and 1/2 teaspoon kosher salt; toss gently to combine so the noodles remain separate and lightly seasoned.

Make crispy shallots

Peel and thinly slice the shallots into very thin rounds. Heat 1/2 cup neutral oil in a small saucepan over medium heat until shimmering (about 325–350°F / 160–175°C if using a thermometer). Fry shallot slices in batches, stirring frequently, until golden brown and crisp, about 3–5 minutes per batch. Use a slotted spoon to transfer crisp shallots to a paper-towel-lined plate and immediately sprinkle with 1/2 teaspoon salt. Reserve oil for other uses (or cool and store). Let shallots cool completely; they will continue to crisp.

Whisk dressing

In a medium bowl or jar, combine 1/2 cup peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 3 tbsp fresh lime juice, 1 tbsp honey or maple syrup, 1 tsp sesame oil, 1 tsp fish sauce (optional), 1 tsp grated ginger, and 1 minced garlic clove. Whisk until thick and smooth. Add 4 tbsp warm water gradually to loosen the dressing to a pourable consistency. Taste and adjust: add up to 1/2 tsp red pepper flakes or sriracha for heat, more lime for brightness, or more water to thin. The finished dressing should be creamy, tangy, and slightly savory.

Combine noodles with sauce

Pour about two-thirds of the peanut-lime dressing over the noodles and vegetables in the large bowl. Reserve the remainder to serve on the side. Gently toss with tongs or chopsticks until everything is evenly coated. Taste and add more dressing as desired.

Divide the dressed noodles among 4 bowls (servings). Scatter chopped roasted peanuts, toasted sesame seeds, torn mint and cilantro, sliced green onions, and bean sprouts (if using) over each bowl.

Top each serving with a generous pinch of crispy shallots and a squeeze of fresh lime. Finish with a light grind of black pepper.

Serve immediately with remaining dressing on the side for people who want extra sauce.