A copy-cat recipe of the classic Oriental Salad (小菜) dish served at world-renowned Taiwanese restaurant Din Tai Fung (鼎泰豐). The dish consists of kombu, vermicelli noodles, bean curd, and bean sprouts tossed in a fragrant savory vinegar dressing.
Considering I order this dish every time I step in the restaurant, I pretty much remember the taste like I just had it yesterday. And I think this is very close. I would say about 85-90% there. Perhaps the remaining 10% is that familiar Din Tai Fung ambiance you don’t get from eating this at home.
If you do not finish the oriental salad in one sitting, you can keep it in the refrigerator a few days. Once you let the vermicelli salad sit in the fridge overnight, the starches in the noodles will harden (which makes them unpalatable). To return them back into their original texture, simply re-heat them in the microwave. I usually go for two 15 second heating intervals, stirring in between.