Buddha’s Delight

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

Buddha’s Delight is a broad term. In some parts of Asia it’s a stir-fry, in others, it’s a raw salad. I wanted to make a really cool vegetarian salad and the whole basis of anything I do that’s vegetarian is that it must be complete by itself. A good vegetarian dish should be able to stand up to any meat dish.

Ingredients

Dressing

  • 145 ml ( fl oz) soy sauce
  • 4 tablespoons sugar syrup (Essentials)
  • tablespoons Chinkiang black vinegar
  • 2 tablespoons grapeseed oil
  • tablespoons sesame oil

Black Vinegar Soy Noodles

  • tablespoons light soy sauce
  • tablespoons Chinkiang black vinegar
  • 2 teaspoons caster (superfine) sugar
  • ½ garlic clove, finely grated
  • ½ teaspoon finely grated ginger
  • 3 g ( oz) agar-agar

The Rest

  • 50 g ( oz) pickled carrot (see Pickling liquid recipe, Essentials)
  • 50 g ( oz) pickled daikon (see Pickling liquid recipe, Essentials)
  • 50 g ( oz) fresh black fungi, thinly sliced into strips
  • ½ telegraph (long) cucumber, seeded, cut into thin matchsticks
  • 2 small long red chillies, cut into thin matchsticks
  • 100 g ( oz) firm Chinese five-spice tofu, cut into 3 cm × 3 mm (1¼ × ⅛ inch) batons
  • 100 g ( oz) bean sprouts, blanched, refreshed in iced water and drained
  • 30 g (1 oz) dried wakame, reconstituted in water and drained
  • 40 coriander (cilantro) leaves
  • 4 spring onions (scallions), finely shredded
  • 100 g ( oz) salted, roasted cashew nuts, chopped

Method

Dressing

Whisk all the ingredients in a bowl with 125 ml (4 fl oz/½ cup) water until well combined. Keeps in the fridge for up to 2 weeks.

Black Vinegar Soy Noodles

Mix all the ingredients together with 100 ml ( fl oz) water in a saucepan over a high heat. Bring to the boil and simmer for 3 minutes. Immediately pour the liquid into a small slab tin.

Carefully transfer the tin to the fridge and leave until the liquid sets to a firm jelly. Unmould it from the tin and cut into noodles about 6 cm ( inches) long and 3 mm ( inch) thick. Keep them in the fridge until you’re ready to assemble the dish.

The Rest

Combine all the ingredients, except the cashews, in a bowl and add the noodles. Spoon as much dressing as you think you’ll need onto the salad and mix everything with clean hands. Taste it and check if you need to add a bit more dressing – everything should be coated well. Divide among 4 plates, top with the cashews and serve.