Rice Noodle Pancakes With Hoisin Sauce Recipes

FRIED RICE WITH GINGER, HOISIN, AND SESAME

Steps:

• Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.
• While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
• When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.
• Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.

RICE NOODLE PANCAKES WITH CHILI SAUCE RECIPE BY TASTY

Steps:

• In a blender or food processor, blend all of the sweet chili sauce ingredients together.
• Pour into a saucepan and bring to a boil. Add the cornstarch slurry (dissolve 1 Tbsp. of cornstarch in 2 Tbsp. of water), stir and remove from heat. Set aside until ready to use.
• Place a colander over a large mixing bowl. Add the rice noodles, pour the boiling water over and let it sit and soften for 10 minutes.
• Drain, discard water and add the noodles to mixing bowl.
• Using a pair of kitchen scissors, cut the noodles so they are easier to manage.
• Add the carrots, scallions, ginger, sesame oil, beaten eggs. Mix well.
• Grab a handful of noodles and place into your heated pan.
• Using your spatula, flatten the noodles. Pan-fry until both sides are golden brown and crispy.
• Serve with the sweet chili sauce.
• Enjoy!

HOISIN NOODLES

Steps:

• Cook the egg noodles in a pan of boiling water with a pinch of salt, over a medium-high heat according to packet instructions, until tender.
• Meanwhile, whisk together the hoisin, soy sauce and sesame oil to make the sauce. You might want to add an extra half tablespoon of soy sauce, depending on how much salt there is in the hoisin sauce.
• Remove the noodles from the heat and add the spinach to the pan.
• While the spinach is wilting, dry fry the eggs in a non-stick frying pan over a high heat, taking care to ensure the eggs do not burn.
• Drain the noodles and spinach well before returning them to the pan. Stir in the sauce and the spring onions. The spinach should contain enough residual water to help the sauce cover the noodles, but you can always add more of the reserved cooking water for a looser sauce. However, be careful not to make it too watery.
• Divide the noodles between two bowls and top each with a fried egg. Sprinkle over the sesame seeds before serving, if using.

RICE NOODLE PANCAKES WITH HOISIN SAUCE

Steps:

• 1. Cook the rice noodles according to package directions. Drain and cut with scissors if they are long. Place in a bowl and add the carrots, scallions, ginger, garlic, sesame oil and beaten eggs. Mix well.
• 2. In a skillet add the oil and place a clump of rice noodle mixture and flatten pancake style. Cook until golden and crispy on both sides.
• 3. Serve drizzled with Hoisin sauce and garnish with cilantro