Growing up in Cambodia, Chenda Cameroun ate this simple noodle dish with sweet and sour sauce. Today, Cameroun works in the quality assurance department at Luke’s Lobster’s production facility, ensuring that each piece of lobster that’s been steamed and hand-picked is in perfect condition to be shipped around the world. The Luke’s team asked Cameroun to show them how to make this weeknight noodle salad with lobster instead of the typical ground pork, and the resulting dish is perfect for a warm summer evening in Maine.

Serves 4

SWEET & SOUR SAUCE

INGREDIENTS
4 cups cold water
2 cups sugar
1 cup fish sauce
1 cup vinegar
1/2 cup sweet chili sauce (optional)
1 carrot, shredded (optional)
1/2 cup peanuts, chopped (optional)
Chilies (optional)

INSTRUCTIONS
Combine the water, sugar, fish sauce, vinegar, and sweet chili sauce (if using) in a bowl and stir together. If desired, add shredded carrot, chopped peanuts, and chilies.

NOODLE SALAD

INGREDIENTS
1 pound lobster meat
1 package vermicelli noodles
Sweet and Sour Sauce (see above)
1 cucumber, sliced
2 cups chopped lettuce
Mint, for garnish

INSTRUCTIONS
1. To cook the noodles, place them in a bowl and cover with boiling water. Let soak for 3 to 5 minutes. Drain in a colander and refill the bowl with cold water. Return the drained noodles to the bowl and soak for 3 to 5 minutes to stop the cooking. Drain.
2. Place the noodles in a serving bowl and separate using a fork or your hands.
3. Pour the sweet and sour sauce over the noodles and add the lobster meat, cucumber, and lettuce. Toss, then garnish with mint.