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Chenda's Lobster Noodle Salad with Sweet and Sour Sauce

Chenda's Lobster Noodle Salad with Sweet and Sour Sauce
By Chenda Chamreoun, Quality Assurance Tech

Yields 4 Portions 

Chenda works in our Quality Assurance department at our seafood production facility, ensuring that every piece of lobster that has been steamed and hand-picked is in perfect condition to be sent to our partners and our shacks around the world. Growing up in Cambodia, Chenda often ate this simple noodle dish with sweet and sour sauce, typically with ground pork. We tried it with lobster and asked Chenda to show us how it's done – this will definitely become a go-to weeknight meal from now on. 

Ingredients:
For the Sweet and Sour Sauce
3 cups cold water
2 cups sugar
1 cup fish sauce
1 cup of vinegar
1/2-1 cup sweet sauce (optional)
1 carrot, shredded (optional)
1/2-1 cup of peanuts (optional)
Chilies (optional)

For the Noodles
1 package Vermicelli noodles
1 cucumber, sliced
2 cups lettuce
1 lb Luke’s Lobster knuckle & claw meat, found in our shop or in grocery stores
Mint for garnish, optional

Instructions:
1. Prepare the sweet and sour sauce: add water, sugar, fish sauce, vinegar, and sweet sauce to a bowl and mix together. Then add shredded carrot, chopped peanuts, and chilies if using. 

2. To cook the noodles, boil hot water and pour over the noodles in a bowl. Let the noodles soak for 3-5 minutes, and then drain and shock in a bowl of cold water for 3-5 minutes to stop the cooking. 

3. Once the noodles have cooled down, place them into a bowl, and separate using a fork or your hands. 

4. Pour the sweet and sour sauce over the noodles, and add the remaining ingredients: a quarter pound of lobster meat per serving, bite size pieces of lettuce, cucumber, and mint for garnish.