Rice Noodles With Chile And Basil Recipes

RICE NOODLES AL POMODORO WITH CHILI OIL

Steps:

• Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
• Meanwhile, heat olive oil in a large skillet over medium. Cook garlic, stirring often, until softened and golden, about 3 minutes. Add chile and basil sprigs; cook, stirring, just until softened, about 1 minute. Add tomatoes and 1/4 cup water and cook, stirring occasionally, until most of the tomatoes have burst and are jammy, 8-10 minutes. Season with salt.
• Add noodles to sauce and toss to coat. Season with more salt if needed. Divide among bowls; drizzle with chili oil and top with sesame seeds and torn basil.

RICE NOODLES WITH CHILE AND BASIL

Steps:

• Soak the rice noodles in hot water to cover for about 30 minutes. Meanwhile, bring a pot of water to a boil. When the noodles are soft, drain them and then immerse them in the boiling water for about 30 seconds. Drain and rinse.
• Heat the oil in a deep skillet (preferably nonstick) over medium-high heat. Add the garlic and chilies and cook about 30 seconds, stirring. Raise the heat to high, add the noodles and sugar and toss to coat. Season with salt and pepper.
• When the noodles are hot, add the nam pla and lime. Taste and adjust seasonings, then stir in the basil or mint and serve.

THAI BASIL NOODLES

Steps:

• Heat 1 TB oil in a large pan and add the tofu. Cook for a few minutes on each side until golden brown. Remove from pan and set aside. (see tofu notes)
• In the same pan, heat 1 TB oil and add onions and garlic. Cook for 3-5 minutes until onion is translucent.
• Add mushrooms and bok choy (as well as another TB of oil if needed) and cook until tender.
• Meanwhile, heat a large pot of water for rice noodles. When water is boiling, turn off heat and add rice noodles for about 4 minutes or until al dente. You don't want them too soft because they will cook more later on. When noodles are al dente, drain and add to the pan with the vegetables.
• Whisk together the sauce ingredients, add to pan and cook everything for another 3-5 minutes.
• Turn off heat and add basil and mix through.
• Fold in tofu and top with sesame seeds.

RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN

Steps:

• Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
• While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
• Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
• Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.

CHILI GARLIC RICE NOODLE SALAD

Steps:

• Cook rice noodles according to package directions or see above how I make mine so they don't break or stick. Immediately drain and rinse under cold water. Set over a colander to drain.
• Meanwhile prepare the dressing by whisking all of the ingredients together in a small bowl.
• Combine the drained noodles, vegetables, green onions, cilantro, and basil with the dressing. Refrigerate the salad for 15-30 minutes before serving.