Lindsey’s Banh Mi Noodles

Blue Night Life by Trần Lương
Image from the Hanoi Grapevine


1 bundle udon noodles (most brands have 3 bundles per package)
2 medium carrots
1 medium daikon radish
fresh basil, coarsely chopped (I do not recommend dried basil for this
1 Tbsp minced ginger (fresh or from a jar)
1 clove fresh garlic, grated
1 Tbsp peanut butter
2 Tbsp lime juice
1 Tbsp sriracha
1 Tbsp soy sauce or tamari
1 Tbsp sesame oil
1 Tbsp sugar


In a medium saucepan, bring water to a boil. In small bowl combine fresh
ginger, grated garlic, peanut butter, lime juice, and sriracha. Stir well
until combined. In a larger bowl, shred the carrots and daikon radish.
Add coarsely chopped fresh basil to taste. Coat with the peanut butter
sauce and set aside. Cook noodles as directed, strain, and set aside.

In the same saucepan you cooked the noodles in, add the soy sauce,
sugar, and sesame oil. Heat on medium and stir until sugar is dissolved,
1 – 2 minutes. Add cooked udon noodles and toss them in the sauce.
Heat until sauce is slightly thickened, 1 – 2 minutes. Transfer noodles
to a plate or bowl and top with the shredded carrot and daikon mixture.
Finish with more sriracha if desired!

*OPTIONAL: Top with protein of your choice — I love baked tofu!

This recipe, invented by staff member Lindsey, is an “abstraction” of a classic Vietnamese sandwich. She has paired this dish with “Blue Night Life” by Vietnamese abstract artist, Trần Lương.

Learn more about Vietnamese contemporary art HERE.

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