Mushroom And Scallion Rice Noodles Recipes
CARAMELIZED-SCALLION NOODLES
The key here is the scallion dressing for the noodles and the bit of oyster sauce you drizzle on for depth and umami. Feel free to substitute in any meats, fish, tofu or vegetables you like for the toppings; this is just a template for any number of quick, delicious meals.
Provided by Francis Lam
Categories weeknight, noodles
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Bring a pot of water to boil, and salt it well. Cook the Chinese broccoli until tender, about 4 minutes. Scoop the greens out with a skimmer, and dry well. Keep the water boiling.
- Cook the noodles according to the package directions. As soon as they're drained, return them to the empty pot, off heat, and dress them with 6 tablespoons of the caramelized-scallion sauce, or to taste. Season with salt, if desired.
- Divide the noodles into bowls, and top with the Chinese broccoli, the chicken (or whatever protein you choose) and the eggs. Drizzle oyster sauce on the Chinese broccoli, and season the eggs with a few drops of soy sauce. Top with a few pinches of julienne ginger or pickles, and serve immediately.
MUSHROOM RICE WITH ONION & SHALLOTS
This recipe sounds like a great side dish to steak or chicken. The dish comes from the "Joy of Eating" cookbook.
Provided by DailyInspiration
Categories Low Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, stir together the rice, broth, water, salt & pepper. Cover pan and simmer until liquid is absorbed and rice is tender. Meanwhile, in a skillet, saute onion and shallots in butter until onions are soft. Add mushrooms and continue cooking until mushrooms are tender. Stir mushroom mixture into rice and heat through.
MUSHROOM ONION RICE
Easy, flavorful rice side dish using canned mushrooms and French onion soup. I grew up eating this once a week.
Provided by Jeff
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.
Nutrition Facts : Calories 275.6 calories, Carbohydrate 47 g, Cholesterol 2.9 mg, Fat 6.9 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 825.8 mg, Sugar 3.6 g
SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY
What's more comforting than a bowl of noodles with spicy and savory ground pork? With fragrant, flavorful sesame oil, scallions, and chile-garlic paste, this dish is a treat for all of the senses.
Provided by Lauren Lee
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the noodles in a large bowl and add boiling water to cover. Use tongs to separate the noodles to prevent clumping, then let sit for 5 minutes to soften. Reserve ¼ cup of the noodle soaking water and drain the noodles.
- Meanwhile, heat the sesame oil in a wok or large skillet over high heat. Add the pork and minced scallions, season with salt and pepper, and cook, stirring to break up the pork with a wooden spoon, until browned, 6-8 minutes.
- Add the noodles, reserved soaking water, and the chile-garlic paste to the wok and stir until the noodles are evenly coated in the sauce.
- Transfer the noodles and sauce to serving bowls and top with the sliced scallion greens. Serve with more sesame oil and chile-garlic paste alongside.
- Enjoy!
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From thewoksoflife.com
4.2/5 (6)Total Time 1 hr 15 minsCategory Appetizers And SnacksCalories 476 per serving
- Start by making the dough. Mix the flour, salt and boiling water together in a mixing bowl, handle with care and knead until you get a smooth dough. Put in a bowl covered with a damp towel, and let the dough rest for 1-2 hours. You can also cover it tightly and let it rest in the refrigerator overnight if you want to make it ahead of time.
- To make the filling, cook the sticky rice. You can either steam it (full instructions on how to pre-cook sticky rice using a soaking and steaming method here) or follow your rice cooker's instructions if it has a special setting for sticky rice. Heat the oil in a wok over medium heat, and add the mushrooms and shallots. Stir-fry for a few minutes, until the shallots are translucent. Add the scallions, shaoxing wine, salt, soy sauces, five spice powder, sesame oil, and water. Cook for another minute. Stir in the cooked rice and peas. Turn off the heat.
- Divide the dough into four pieces. Working one piece at a time (cover the rest of the dough with a damp cloth to prevent it from drying out), roll the dough into a long rope and cut it into small pieces about the size of an acorn. This method is similar to the one we used for dumpling wrappers.
- To assemble the shumai, first prepare the steamer, lining it with a layer of damp cheese cloth, or by brushing it with oil to prevent sticking.
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