Khmer Noodle Salad | Banh Sung | Oknha Meas

Soak rice noodles in warm water until soft, about 15-20 minutes.

Drain noodles and rinse under cold water to stop cooking.

Julienne cucumber, carrot, and red bell pepper into thin strips.

Chop green onion and fresh herbs coarsely.

Cube tofu and pan-fry in sesame oil until golden brown, about 5-7 minutes.

In a bowl, combine soy sauce, lime juice, sugar, minced garlic, and chili flakes to make the dressing.

In a large mixing bowl, combine the soaked noodles, vegetables, tofu, and herbs.

Pour the dressing over the salad and toss gently to combine.

Top with crushed peanuts for added crunch.

Serve immediately or chill for 30 minutes to enhance flavors.

Dietary

Allergens