Toppings for Cold Noodles

I recently made dinner for some friends, Vietnamese cool noodles, and grilled a variety of toppings for it. The shrimp and tofu were widely appreciated, so I thought I’d put the marinades I used here.

Tumeric Shrimp:

  • tumeric
  • black pepper
  • enough fish sauce to make it coat the shrimp

Put the shrimp in the marinade about a half hour before grilling. You’ll need to skewer them.

Curry Tofu (for 1 block):

  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 5 tablespoons soy sauce
  • 1/2 cup oil

Marinade for an hour or two before grilling.


About tandooritaco

This is a blog about food.
This entry was posted in grill, seafood, southeast asian, vegetarian. Bookmark the permalink.

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