RICE NOODLES WITH SCALLIONS AND HERBS
Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
- Combine water, fish sauce, lime juice, sugar, and chile.
- Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
- Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.
HOT BUTTERED GARLIC NOODLES
This is a twist on classic hot buttered noodles. These are perfect for any occassion and are super simple to make!
Provided by Meldar12
Categories Brunch
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat Olive oil in medium skillet over medium heat.
- Add garlic, cook 2-3 minutes.
- Add 1/2 stick of butter, melt completely.
- Add noodles and toss with salt and pepper to taste.
- (You may want to add more butter according to your preferences!
Nutrition Facts : Calories 485.4, Fat 32.3, SaturatedFat 16.2, Cholesterol 108.9, Sodium 215.1, Carbohydrate 41.4, Fiber 1.9, Sugar 1.1, Protein 8.5
RICE NOODLES WITH SPICY PORK AND HERBS
This cold rice-noodle dish, dressed in vinegar and chile oil and topped with spicy pork, herbs and peanuts, has roots in Yunnan, a southwestern Chinese province, where the garnish may vary according to the kitchen and season. The dish is quick to put together but can be served at a leisurely pace: Plate it, or set all of the components on the table and let people put together their own bowls the way they like, to their taste. The chef Simone Tong, who runs a Yunnan-inspired noodle restaurant in Manhattan, makes her version with ground pork, peanuts and a mix of fresh herbs but adds raw breakfast radishes and lacto-fermented pickles as well, for extra crunch and flavor. Feel free to do the same, or not; it's in the spirit of the dish to improvise with what's in season and what's on hand.
Provided by Tejal Rao
Time 20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
- Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.
- When you're ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 24 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 2 grams, TransFat 0 grams
RICE NOODLES WITH GARLIC AND HERBS
Steps:
- In an 8- or 9-inch skillet heat 1 cup oil over moderate heat until hot but not smoking and fry shallot, stirring, until golden, 1 to 2 minutes. Transfer shallot with a slotted spoon to paper towels to drain. Fry garlic in same hot oil and drain in same manner. In a small bowl stir together tamarind and warm water, mashing tamarind gently, and strain mixture through a fine sieve set over a bowl, pressing hard on solids. Stir in fish sauce, vinegar, sugar, and water. In a large bowl soak noodles in cold water to cover 15 minutes. Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes. In a colander drain noodles and rinse under cold water. Drain noodles well. In a large skillet cook onion and bell pepper in remaining 2 tablespoons oil over moderate heat, stirring, until softened and add tomatoes, noodles, and sauce. Cook mixture, stirring, until heated through. Add herbs, garlic, and shallot and toss noodles well. Serves 6. Gourmet June 1994
Nutrition Facts : Calories 3700 calories, Fat 271.4758 g, Carbohydrate 291.129765 g, Cholesterol 0 mg, Fiber 9.1076000494957 g, Protein 47.86046 g, SaturatedFat 28.886899 g, ServingSize 1 1 Serving (1338g), Sodium 5503.5935 mg, Sugar 282.022164950504 g, TransFat 9.92125099999998 g
HOT & SOUR SHRIMP SOUP WITH NOODLES AND THAI HERBS
Bursting with all the flavor counterpoints Thai cuisine has to offer-the pungency of chiles, the sourness of lime, the aromatic taste of lemongrass and basil, and the clean, slightly camphorous bite of fresh galangal -- this soup undoubtedly has a medicinal as well as a culinary history. It's good and good for you, a low-calorie, meal-in-a-bowl noodle soup that will nourish your body and ward off your cold. From Big Bowl Noodles and Rice.
Provided by lazyme
Categories Clear Soup
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak the noodles in hot water to cover and let stand, about 30 minutes, until soft.
- Peel the shrimp, reserving the shells.
- Cut them in half lengthwise, then toss with 1/4 teaspoon salt and the sesame oil, and refrigerate.
- Bring the stock to a boil with the galangal, garlic, and lemongrass.
- Turn the heat to low and simmer for 35 minutes.
- Add the shrimp shells and simmer for another 15 to 20 minutes, skimming if necessary.
- Strain the stock and bring to a boil.
- Turn heat to low and simmer with the shallots and chiles.
- Simmer for 15 minutes and add 2 teaspoons of salt, the fish sauce, and the sugar.
- Continue to simmer.
- Meanwhile, drain the noodles well and divide among four to eight bowls.
- Then add the shrimp to the simmering broth.
- Turn off the heat and stir in the fresh herbs and lime juice.
- Divide the soup among the soup bowls, sprinkle over the black pepper, and serve.
- Makes 4 main dish or 8 small servings.
Nutrition Facts : Calories 535.4, Fat 10.1, SaturatedFat 2.2, Cholesterol 157.6, Sodium 2851, Carbohydrate 76.9, Fiber 1.3, Sugar 11.8, Protein 31.7
SOUTHEAST ASIAN RICE NOODLES WITH CALAMARI AND HERBS
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its generous amount of fragrant garden herbs, this salad even smells refreshing.
Provided by Gina Marie Miraglia Eriquez
Categories Salad Herb Picnic Quick & Easy Dinner Lunch Squid Healthy Boil Lime Juice Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
- Boil noodles in same water until just tender, about 3 minutes.
- When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
- Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
- Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
- Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.
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