THAI STIR-FRIED RICE NOODLES WITH BASIL AND CHILLIES - KWAY TEOW
You can prepare this with a variety of different meats, so you have a bit of a choice. This recipe looks hard, but it has a system of preparation that makes things easy to do, and once you are started, things will fly and be so simple. Recipe by Nancie McDermott. Posted by Request.
Provided by PalatablePastime
Categories Pork
Time 37m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the noodles until tender to your liking, then drain and set aside till needed.
- Set up a little system of bowls to help you when you cook.
- Place the garlic in one and the chiles in another.
- Mix the sugar, salt and pepper in a third bowl.
- Mix the fish sauce and the soy sauce in a fourth bowl and keep them all near your wok or frying pan.
- Heat the oil in your pan until nice and hot then add the garlic.
- In about 30 seconds, when it sizzles nicely and starts to turn golden (but before it burns), add the peppers and stand back a little.
- Stir them for 30 seconds or so more until they get really fragrant (you'll know when).
- Add the pork and cook until it browns, breaking up the meat as it lumps.
- Sprinkle in the sugar from the bowl to season the meat, and toss until it is mixed.
- Pour in the fish/soy from its bowl and stir quickly while it thickens just a bit, usually about 1 minute or so.
- Add the rice noodles to the pan and toss and turn them to mix the meat into them, using your tools to break up any spots that may try to clump (add a little oil if they clump badly).
- Stir in about 3/4 of the basil and cook just till it begins to wilt, then add the tomatoes and remove the pan from the heat.
- Mix once, and pour on a serving platter.
- Garnish with the rest of the basil and serve hot, with sambal oelek, or sriracha sauce, if desired.
RICE NOODLES WITH CHILE AND BASIL
Provided by Mark Bittman
Categories dinner, easy, weekday, noodles, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 876 milligrams, Sugar 2 grams, TransFat 0 grams
LEMONGRASS GRILLED CHICKEN WINGS WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and prepare for indirect grilling. On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine the lemongrass, 2 tablespoons fish sauce, the brown sugar, 1 tablespoon each sesame oil, lime juice and water and a pinch each of salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar is dissolved, about 1 minute. Pour into a heatproof bowl; stir in 1 more tablespoon lime juice.
- Toss the wings in a separate bowl with 3 tablespoons of the sauce and a pinch each of salt and pepper. Place on the cooler side of the grill (indirect heat), cover and cook, turning once, until cooked through but not browned, 15 to 25 minutes.
- Meanwhile, cook and cool the noodles as the label directs. Cut the cucumber into matchsticks. Toss in a colander with a pinch of salt; squeeze to remove the excess liquid. Add to the noodles along with the chile, herbs and remaining 3 tablespoons sesame oil, 2 teaspoons fish sauce and 2 teaspoons lime juice; season with salt and pepper and toss, adding more lime juice to taste.
- Move the wings to direct heat; cook, turning and brushing with some of the remaining sauce, until crisp, 10 more minutes. Transfer to a bowl and toss with the remaining sauce. Serve with the noodles.
Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 187 milligrams, Sodium 1066 milligrams, Carbohydrate 45 grams, Fiber 2 grams, Sugar 8 grams, Protein 36 grams
SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH
Herby noodles, chile oil and crisp tofu come together in this spicy, filling bowl that will disappear before you know it. But the component parts are just as valuable on their own: Make crisp baked tofu once, and you may never pan-fry cubes again. Make a scallion-basil paste on your cutting board, and forget about pesto from the food processor. And make a little extra spicy sesame oil, so that you can swirl it into scrambled eggs and smashed cucumber salads.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, noodles, main course
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
- Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
- Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
- Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
- While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
- As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
- Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
- Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
- Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.
Nutrition Facts : @context http, Calories 604, UnsaturatedFat 28 grams, Carbohydrate 57 grams, Fat 35 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 1 gram, TransFat 0 grams
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!
RICE NOODLES AL POMODORO WITH CHILI OIL
The mere inclusion of chili oil and rice noodles completely upends the typical Italian flavor profile.
Provided by Chris Morocco
Categories Bon Appétit Dinner Noodle Tomato Chile Pepper Basil Wheat/Gluten-Free Pasta Garlic Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 8
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 THAI BASIL, MINT AND PEANUTS
Sort of a conglomeration of Asian cuisines. The original recipe has fresh cilantro only, but we liked both cilantro and Thai basil. From Bon Appetit April 1996. Rice noodles are available at Asian markets. I also like to throw in a fresh tomato or two (sliced or diced) to the mix.
Provided by COOKGIRl
Categories Vegetable
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a non-reactive bowl, whisk the rice vinegar and sugar together. Add the onion rings and toss to coat. Let stand at least 30 minutes but up to 4 hours. Drain, reserving 2 tablespoons of the soaking liquid.
- In a large pot of boiling water, cook the rice noodles until al dente, about 2 minutes. Drain and rinse under cold water. Drain well.
- In a small bowl, whisk together the lime juice, oil and red pepper flakes (or fresh minced red jalapeno). Stir in the mint and Thai basil.
- Cut the cooked noodles into 3-4" long sections. Add a small amount of the noodles to a serving bowl and toss with the reserved vinegar/onion liquid. Add the remaining noodles, cucumber, fresh tomatoes, green onions and marinated onions.
- Drizzle the lime juice mixture over the rice noodles and toss gently. Season with salt and pepper to taste.
- Garnish with the roasted peanuts.
Nutrition Facts : Calories 312.9, Fat 6.3, SaturatedFat 0.9, Sodium 168.2, Carbohydrate 59.9, Fiber 3.4, Sugar 6.5, Protein 5.1
RICE NOODLES WITH SUNDRIED TOMATOES, PARMESAN & BASIL
A great gluten-free alternative to pasta. Look out for wheat-free soba noodles too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 mins. Toss the noodles and most of the cheese and basil into the pan, season, then scatter over the remaining cheese and basil.
Nutrition Facts : Calories 329 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.89 milligram of sodium
RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN
One of my favorite Vietnamese dishes is bun thịt nuong, which consists of cold or room temperature rice vermicelli topped with grilled pork and pickled and fresh vegetables. When I can't get to my favorite Vietnamese restaurant, I make this easy and tasty riff at home. It's layered with incredible flavor, which comes from sweet and tangy stir-fried chicken, aromatic basil and the best-ever quick pickles. Don't have the rice noodles? Swap in your favorite grain, pasta or spiralized vegetable.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
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