Representing Rice Noodles in the website http://www.indomunch.com
This is a very simple and easy dish to prepare using rice noodles. What are rice noodles? They are are principally made from rice and water. They are are commonly used in the cuisines of Southeast Asian countries such as Malaysia, Singapore and Thailand. Rice noodles are available fresh, frozen, or dried and come in various shapes and thicknesses. I prefer to use the dried version as it's easy to store and keeps well.
Rice noodles are very versatile, and can be fried, used in a soup or cooked with a gravy. Either way, they make great tasting dishes. How do you prepare dried rice noodles for cooking? Soften noodles by immersing them in water for a few minutes. After they are softened, they must be kept moist or they will turn hard. If you do not use them immediately, keep them covered with a plastic wrap or a damp cloth.You can also keep noodles moist by soaking them in water, at room temperature or refrigerated.
Now you're ready to cook fried rice noodles. Here's the recipe (serves 1):
Ingredients:
* One huge handful moistened rice noodles
* Another handful of beansprouts
* Mustard Greens
* 3 to 4 cloves of garlic
* 100 gm thinly sliced chicken breast meat
* 3 to 4 large prawns
* 2 tbsp cooking oil for frying
Seasoning:
* 1 tbsp oyster sauce
* 1 1/2 tbsp light soy sauce
* 1 tsp dark soy sauce
* 1 tsp sugar
* 1 tsp chicken stock powder (better yet, use real chicken stock)
* 1/3 cup water (or more if you prefer more gravy. However, please remember to proportionately add more seasoning or else your noodles won't be as tasty)
* a dash of white pepper
Method:
Combine seasonings in a small bowl. Heat wok over high heat until hot. Add oil and swirl to evenly coat the wok, and heat for about 30 seconds.
Fry garlic, stir vigorously for about a minute. Add Mustard Greens and then the chicken. Finally add the prawns. Pour in seasonings and give the contents a few big stirs. Let cook for about a minute and add the noodles. Cover an let simmer for a minute. This will better infuse the seasoning into the noodles. Lastly, add the bean sprouts (I like them crunchy). Sprinkle white pepper. Serve immediately with cut bird chillies and green onions. Simply delicious!
Fried Rice Noodles
Recommend : farberware cookware set 10 piece le creuset enameled cast iron 5 piece calphalon unison nonstick 12 omelette pan
Representing Rice Flour Noodles in the website www.indomunch.com
Visit : kitchenaid 12 piece cookware set
Rice and noodles are known to be excellent foods that have many nutrients to keep our bodies healthy. Rice is known to be the staple food of more than half of the world's population. Though it may look simple, rice is packed with nutrients. On the other hand, noodles are also popular for being low in calories and also holds many nutrients that our bodies need. Combine rice and noodles in one dish and you have a one delicious and nutritious food that is not only healthy but also delicious.
Mixed Rice And Noodles Salad Recipe
Ingredients:
- 300 grams of rice
- 150 grams of Asian egg noodles
- 60 grams of dry bean noodles
- 150 grams of dry rice noodles
- 70 grams of soy sauce
- Two medium size potatoes, peeled and sliced
- Three eggs
- One tablespoon of salt
- One tablespoon of water
- One tablespoon of cooking oil
- One tablespoon of peanut oil
- Four large onions sliced and quartered then sliced thin
- Twenty cloves of of minced garlic
- Two sheets of red chili pepper
- Thirty grams of powdered dry shrimp
- 130 ml. of nampura (fish sauce)
- 190 ml. of concentrated tamarind
- Two tablespoons of chili powder
Preparation:
- Fill two saucepans with water and bring them to boil.
- Cook the rice in one of the saucepan. When it softens, strain and rinse then set aside.
- Cook the noodles in the other saucepan until tender. When tender, rinse with cold water and set aside.
- Place the bean noodles in a container and add boiling water. Soak them until tender. When tender, rinse with cold water and strain.
- Using a different bowl, poach the soy shoots for thirty seconds in then rinse and strain.
- Cook potato in a saucepan until tender, strain and rinse then set aside.
- Whip eggs then add a small amount of water and salt.
- Heat cooking oil in a frying pan and fry the eggs pushing on the edges to make the partly done egg run outwards. Flip and repeat the process several times then slice it into small strips.
- In a pan, heat peanut oil in medium flame. Fry the garlic, onions and chili separately until they crispy. Pour more peanut oil in case it is needed.
- In a large dish, arrange the noodles, potato, soy shoots and rice and place the omelet strips on each plate along with the shrimp, garlic, onion, chili, tamarind, powder chili, shrimp and nampura (fish sauce).
Serve hot.
Please enjoy this delicious rice and noodle dish with you family and loved ones.
Nutritious Mixed Rice And Noodles Salad Recipe
If you liked this Noodle recipe, check out this Udon Recipe site too!
Visit : cuisinart multiclad unlimited 12 piece cookware staub 9.5 inch saute pan all clad stainless 12 quart stock pot
Ok. I never thought that the day would come when I would sing the praises of a rice noodle. Let alone consider it a valid, gluten-free alternative to pasta. But I've come to understand and love the little blighters.
In olden times (that is until about 4 months ago) I thought I couldn't live without pasta; then I tried - and discovered how much better I felt. My body certainly is a happier creature on rice noodles.
But pasta is a fantastic vehicle for carrying flavours, and rice noodles, truth to tell, are not. Still rice noodles have the edge in that you can get them from packet to table, sauced, within about 15 minutes flat.
There's no need to bring huge vats of water to the boil, salt humungously and then drain off a veritable sea of potentially lethal, scalding water. (Never a good idea with small children and furry companions in the kitchen.) All you have to do is boil a kettle full of water, throw the noodles into a bowl, pour the contents of the kettle over and leave to sit for a few minutes while you prepare the sauce.
(Oops! That's my English heritage revealed. If you live without the joy of a kettle for boiling the water for your daily 'fix' of tea, then you'll have to bring a couple of litres of water to the boil as you normally do and then proceed as above.)
Now the sauce is, of course, the interesting part. The trick is to build up layers of flavour and then cook the noodles in the sauce for a couple of minutes, so that the noodles really absorb the sauce. But this takes chutzpah (aka barefaced cheek) and flies in the face of received wisdom about what you do, when and how.
So be it, I say. The end result is delicious. It's filling, but light enough on the digestion for a picky maiden aunt.
Leftovers, if you have any, are great at room temperature. And it showcases lots of great Italian flavours in a slightly unconventional way.
Oh, and if you ever need to, you could probably keep a self-respecting vampire away with this one. But, hey, everyone's got to live and garlic's health giving properties are not to be sneered at.
("Gloriously Gluten Free", the cookbook, boasts a number of more conventional conventional recipes for corn pasta and polenta.)
Rice noodles with tomatoes and tuna
Makes 6 appetizer portions, 3-4 main course servings
1 x 250 g/ 8 oz packet medium rice noodles
4 tbs extra virgin olive oil
3 or 4 plump garlic cloves (crushed, peeled, green germ removed and
minced )
1 good pinch, or as much as 1/4 tsp, dried chilli flakes
6 anchovy fillets in olive oil (drained and finely chopped)
4 tbs tomato paste/puree
125ml/ 4 fl oz/ 1/2 cup dry white wine (good enough to drink)
250g/ 8 oz cherry, or mini plum tomatoes cut into quarters
salt and freshly ground black pepper to taste
200g/ 7 oz can tuna in olive oil (drained)
3-4 tbs diced black olives (stones removed)
Method
Place the rice noodles in a bowl and, as directed above, pour approximately 2 litres of boiling water over. (If it's slightly less or slightly more, it really doesn't matter, provided the noodles are fully covered. Give them a quick stir around with a wooden spoon, so you don't get the odd gummy clump that has not absorbed the water evenly.)
Now ignore the noodles for a few minutes while you deal with the other ingredients. Place the garlic and chilli flakes with the olive oil in a medium-large frying pan over medium-high heat. ( Adjust the heat, as necessary, to prevent burning.)
As soon as the mixture becomes fragrant and the garlic starts to turn golden, add the anchovies and stir well.
Now add the tomato paste/puree and stir furiously, to dissolve it.
Add the wine and leave to bubble away for a couple of minutes while you drain the noodles and hack them into smaller lengths with a pair of kitchen scissors. (Sure, you're not meant to do this for Oriental dishes; it's meant to bring bad luck, but it makes eating them easier, andit will protect your shirt.)
Add the sliced tomatoes, turn the heat up to high and give them a minute to soften. Season well with salt and freshly ground black pepper. Bearing in mind that rice noodles are naturally flavour vampires, this is no time to go light on the salt.
Break the tuna into flakes as you add it to the pan and stir. Quickly add the noodles and toss for a minute or two until all the noodles are well coated.
Finally add the chopped olives, stir again, transfer to a serving dish and serve hot, warm or at room temperature.
Buon appetito.
(C) 2005 Annie Kaszina
Annie Kaszina, Coach, writer and 'foodie'is not a Celiac, but has foresworn wheat in the interest of 'caring for a delicate digestion'. She works with Celiac Gina Gardiner to provide great information and recipes to restore the confidence and zest for eating of Celiacs who have had their easy enjoyment of food taken away from them by their disease.
Annie's e-cookbook "Gloriously Gluten Free" and Gina's handbook for Celiacs "Live Well - Eat Well With Celiac Disease" are available through their website: http://www.celiacliving.com.
Friends Link : all clad copper core 3 quart saute with lid all-clad stainless steel 10-piece cookware set