Rice Noodles Recipes

CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)

Steps:

• Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
• In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
• Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
• In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
• Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
• Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!

CHICKEN STIR FRY WITH RICE NOODLES

Steps:

• Mix chicken, cornstarch and oil in a bowl.
• Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
• Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
• Heat oil in a wok or large skillet over high heat.
• Add garlic and onion, cook for 30 seconds.
• Add chicken, cook for 1 minute until it changes colour from pink to white.
• Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
• Add mushrooms, cook for 30 seconds.
• Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
• Garnish with sesame seeds and green onions then serve immediately.

VEGAN RICE NOODLES RECIPE

Steps:

• Bring a large pot of water to a boil. Add rice noodles and cook according to package instructions, usually just a few minutes (ours cook for 3).
• While the noodles cook: Into a serving bowl, pour the safflower oil, toasted sesame oil, tamari, and sriracha. Whisk to combine well.
• Drain noodles and add to sauce. You can rinse them before adding to the sauce if you like to reduce the starchiness, but I don't bother. Toss with tongs to coat well.
• Add scallions and a big squeeze of fresh lime juice and toss. Serve warm or at room temperature with additional lime wedges.

RICE NOODLES

Steps:

• 1. In a bowl, whisk together the rice flour and 3 1/2 cups water until smooth. Cover and allow to ferment at room temperature for 4 days.
• 2. Carefully pour out 1 1/2 cups water from the settled rice flour. Add 1/4 cup fresh water to the batter and stir until smooth.
• 3. Bring a large stockpot of salted water to a boil over high heat. Keep the water hot while you prepare the dough.
• 4. In a heavy-bottomed 4- to 6-quart pot, heat the oil over high heat. When the oil is hot, add the batter and turn down the heat to low. This is a two-person job: one person needs to stabilize the pot while the other one quickly and firmly stirs the batter with a wooden spoon. The dough will begin to thicken. Continue cooking, stirring continuously, for 5 to 8 minutes, until the dough is a thick, firm paste. If any dough sticks to the sides of the pot, do not scrape it off.
• 5. Transfer the dough to a stand mixer fitted with the dough hook and add tapioca starch. Mix on medium speed for about 10 minutes, until it forms a sticky ball.
• 6. Bring the water back to a boil, then adjust the heat to keep it at a vigorous simmer. While the water is heating, dust a clean work surface with flour, transfer the dough to it, and knead for another 5 minutes, until smooth. Cover the dough with plastic wrap to prevent it from drying out.
• 7. Prepare a large ice-water bath and place it near the stove. Put 1 1/2 cups of the dough into a potato ricer, keeping the remaining dough covered. Position the ricer directly above the center of the pot of boiling water and press firmly to extrude the noodles. As you press, smoothly lower the ricer close to the water and shake it gently from side to side to break the ends of the noodles free, allowing the noodles to fall into the simmering water. Simmer the noodles for 1 1/2 to 2 minutes, until they bunch up to one side of the pot. With a spider or tongs, carefully transfer the noodles to the ice-water bath. Once cool, transfer to a colander and let drain. Repeat with the remaining dough, replacing the ice water as needed. When all the noodles have been cooked and cooled, rinse the noodles under cold running water to remove excess starch. Drain the noodles. The noodles are best used the same day they are made, but they can be covered and refrigerated for up to 1 day.

15 MINUTE GARLIC FRIED NOODLES

Steps:

• Soak rice noodles in almost boiling water for 4 minutes until al dente. Drain then rinse with cold water to stop cooking and set aside.
• Meanwhile, melt butter in a large skillet on medium to high heat. Add about 3/4 cup of the scallions and all of the garlic and sauté for 1-2 minutes until garlic is fragrant.
• Add sugar and mix in until it's all incorporated. Add soy sauce and let simmer together for 1 minute.
• Add noodles and continue to cook for 5-7 minutes until noodles have fried and absorbed the sauce.
• Plate, top with more green onions, your favorite hot sauce or chili garlic sauce and enjoy!