Cold Rice Noodles With Coconut Milk Peanuts And Lime Recipes

COLD RICE NOODLES WITH COCONUT MILK, PEANUTS AND LIME

Cold Rice Noodles With Coconut Milk, Peanuts and Lime image

In this breezy recipe, rice noodles are tossed in a creamy-yet-light mix of coconut milk, fish sauce and lime, then garnished with plenty of salty peanuts, chile, lime zest and cilantro. Don't bother picking the cilantro leaves from the stems; just chop the whole plant until you hit a firm, white stem. The green stems add crunch, and they pack more concentrated flavor than the leaves. Feel free to add whatever fridge stragglers or greenmarket celebrities that look good to you, such as thinly sliced vegetables, poached shrimp, pan-fried tofu, grilled chicken or pork. Because this salad teeters from savory to sweet, even pineapple, green apple or mango would do.

Provided by Ali Slagle

Categories for two, lunch, quick, weekday, noodles, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 ounces linguine-style rice noodles
1 cup full-fat coconut milk, plus more as needed
1/2 cup finely chopped cilantro leaves and tender stems
2 Thai chiles, thinly sliced into rounds, or 1 jalapeño, minced
2 teaspoons fish sauce or soy sauce, plus more as needed
2 limes
3/4 cup coarsely chopped roasted, salted peanuts
Red chile sauce, like sambal or sriracha, for serving

Steps:

Cook noodles in a large saucepan of boiling water according to package instructions until tender but still chewy. (They'll firm up when cool, so you want to cook them to softer than al dente). Drain the noodles in a colander, fill the saucepan with cold water, swish the noodles in the cold water, then drain again.
In the empty pot, stir together the coconut milk, cilantro, chiles and fish sauce. Zest the limes over the pot, then halve one of the limes and squeeze its juice directly into the pot. Cut the remaining lime into 4 wedges.
Toss the noodles in the coconut milk mixture. Taste and adjust seasonings. (The flavor should be coconut-y, lightly sweet and savory. If you can't taste the coconut, add more milk; if the mixture is too sweet, add more fish sauce.) Serve in bowls with peanuts scattered over top and lime wedges and chile sauce alongside. Spoon any collected coconut milk at the bottom of the pan over the noodles.

COLD RICE NOODLES WITH GRILLED CHICKEN AND PEANUT SAUCE

Cold Rice Noodles With Grilled Chicken and Peanut Sauce image

Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they're excellent for hot weather wherever you may find yourself, even if you don't happen to be on a tropical holiday. For a dish that's not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.

Provided by David Tanis

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 32

Ingredients

3 tablespoons Asian fish sauce
3 tablespoons brown sugar
6 tablespoons lime juice
1 garlic clove, finely grated
6 to 8 small Thai chiles, thinly sliced, or 1 or 2 serrano chiles
2 tablespoons Asian fish sauce
2 tablespoons rice vinegar
6 tablespoons lime juice
2 tablespoons soy sauce
1 1-inch chunk ginger, peeled and sliced
4 tablespoons natural unsalted peanut butter
2 teaspoons sesame oil
Pinch cayenne
6 boneless skinless chicken thighs, about 1 1/4 pounds
4 large garlic cloves, halved
1 1-inch chunk ginger, peeled and sliced
1 4-inch length lemon grass, tender center only, thinly sliced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
3 tablespoons brown sugar
1/8 teaspoon cayenne
8 ounces dried rice vermicelli or other rice noodles
2 small cucumbers, cut in 1/4-inch half moons
1 medium carrot, cut in thin julienne
3/4 cup fresh mung bean sprouts or other sprouts
Small handful basil sprigs
Small handful mint sprigs
Small handful cilantro sprigs
4 tablespoons slivered scallions
1/4 cup crushed or chopped roasted peanuts
Lime wedges

Steps:

Make the dipping sauce: Combine ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
Make the peanut dressing: In a blender or small food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
Put the chicken thighs in a low-sided bowl. To make the marinade, puree the garlic, ginger, lemon grass, fish sauce, soy sauce, sesame oil, brown sugar and cayenne in a blender or small food processor. Pour the marinade over the chicken and toss to coat. Let marinate at least 15 minutes.
Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting). Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
Grill the chicken over coals on a stove-top grill pan, or under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
In a small bowl, dress the cucumbers, carrots and mung bean sprouts with 1 tablespoon dipping sauce. Divide the cooked noodles among 4 bowls. Top each bowl equally with the cucumber mixture and chopped chicken. Spoon 2 teaspoons dipping sauce and 2 tablespoons peanut dressing over each portion. Add the basil, mint and cilantro sprigs, torn or roughly chopped (leave whole if leaves are small). Sprinkle with the scallions and crushed peanuts. Serve with lime wedges, and pass small bowls of the two sauces.

RICE NOODLES WITH CILANTRO, MINT AND PEANUTS

Rice Noodles with Cilantro, Mint and Peanuts image

Categories Herb Pasta Side Vegetarian Peanut Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 13

Ingredients

1/4 cup rice vinegar
1 tablespoon sugar
1/2 sweet onion (such as Vidalia), thinly sliced, separated into rings
8 ounces firm dried rice noodles
1/4 cup fresh lime juice
2 teaspoons vegetable oil
1/2 teaspoon dried crushed red pepper
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
1 large cucumber, peeled, halved lengthwise, seeded, thinly sliced
4 green onions, thinly sliced
3 fresh plum tomatoes, seeded, chopped
2 tablespoons chopped lightly salted cocktail peanuts

Steps:

Whisk vinegar and sugar in medium bowl to blend. Add onion rings and toss to coat. Cover and let stand at least 30 minutes and up to 4 hours. Drain, reserving 2 tablespoons vinegar mixture.
Cook noodles in large pot of boiling water until tender but still firm to bite, about 2 minutes. Drain. Rinse under cold water. Drain well.
Whisk lime juice, oil and crushed red pepper in small bowl to blend. Stir in mint and cilantro. Using kitchen shears, cut noodles into 3- to 4-inch-long sections. place handful of noodles in large bowl. Drizzle with reserved 2 tablespoons vinegar mixture and toss to coat. Add remaining noodles, cucumber, green onions, tomatoes and marinated onions. Drizzle lime juice mixture over and toss gently. Season to taste with salt and pepper. Sprinkle with peanuts and serve.

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