From the menu...
We contact restaurants and cafes on your behalf to get the inside word on a recipe. Lauren Hayes wants a noodle salad recipe.
Christchurch’s Sister Kong is known for its bao burgers. But for local Lauren Hayes, the summer noodle salad is the real standout.
‘‘It has heaps of great flavours and is really light and yummy. I’d love the recipe so I can make it at home for friends.’’
Sister Kong happily shared its recipe.
Summer noodle salad
❚ 250g vermicelli
❚ 100g each of: cucumber, carrot, cabbage, pickle red onion, all cut julienne.
❚ 50g shiitake mushroom, sliced and sauteed with sea salt
❚ Handful fresh coriander
❚ Handful toasted cashew nuts
❚ Pinch sea salt
❚ Toasted black sesame seeds to garnish
❚ 100ml vinegar chilli sauce (see below)
Vinegar chili sauce
❚ 1 1⁄2 tablespoon chilli oil
❚ 1 tablespoon sesame oil
❚ 1 tablespoon Sichuan pepper oil
❚ 2 tablespoons vegetarian seasoning
❚ 1 teaspoon brown sugar
❚ 2 garlic cloves, minced
❚ 60g soy sauce
❚ 150g rice wine vinegar
In a container mix ingredients for vinegar chilli sauce together well. In a pot, boil 4 litres of water and put vermicelli in to cook for 3 minutes. Drain under running cold water for one minute to cool. Combine all ingredients and drizzle over the sauce. Garnish with black sesame seeds and serve with a few lemon wedges.
❚ Sister Kong Bao Bar, 123 Victoria St, Christchurch. Open seven days noon to late.