Rice Noodles With Scallions And Herbs Recipes

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RICE NOODLES WITH SPICY PORK AND HERBS



Rice Noodles With Spicy Pork and Herbs image

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

1 pound thin, round rice noodles
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon black vinegar
1 tablespoon chile oil (like Lao Gan Ma brand)
1 teaspoon sugar
1 tablespoon canola or other neutral oil
1/2 pound ground pork
1 teaspoon salt
2 garlic cloves, sliced
1 1-inch piece ginger, chopped
2 scallions, light parts chopped, green parts reserved for garnish
1 tablespoon yacai (Sichuan preserved vegetables, optional)
Handful of herbs like mint, basil and cilantro leaves, washed
1/4 cup salted, roasted peanuts, chopped
4 breakfast radishes, sliced (optional)

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 SEARED PORK, CARROTS AND HERBS



Rice Noodles With Seared Pork, Carrots and Herbs image

Vietnamese-style marinated pork chops are often served whole with rice noodles, herbs and a dipping sauce. This version mixes all the components, infusing the noodles, sliced meat and vegetables with the sauce and keeping the noodles tender even after a day in the fridge. Dark, robust maple syrup takes the place of the traditional dark caramel in a nod to autumn (and as a weeknight shortcut to save you the hassle of browning sugar). The pork takes only a few minutes to cook, the noodles about 3, so this whole dish comes together really fast.

Provided by Genevieve Ko

Categories     dinner, lunch, quick, weekday, weeknight, noodles, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1/3 cup fish sauce
1/4 cup dark, pure maple syrup
2 tablespoons grapeseed or other neutral oil
Black pepper
2 large shallots, thinly sliced (3/4 cup)
1 long red finger chile, thinly sliced (1/3 cup)
3 small garlic cloves, minced (1 tablespoon)
4 thin (1/2-inch) boneless pork chops (3/4 to 1 pound total)
1/3 cup fresh lime juice (from about 3 limes), plus lime wedges for serving
3 carrots, peeled and julienned (2 cups)
Kosher salt
8 to 9 ounces thin rice vermicelli noodles
2 packed cups torn fresh herbs, such as cilantro, basil and dill (2 1/2 ounces), plus more for garnish

Steps:

  • Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
  • Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
  • Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
  • Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
  • Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 15 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1413 milligrams, Sugar 12 grams, TransFat 0 grams

RICE NOODLES WITH SCALLIONS AND HERBS



Rice Noodles with Scallions and Herbs image

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

8 ounces rice vermicelli
1/2 cup water
1/4 cup fish sauce
3 tablespoons fresh lime juice (from 2 to 3 limes)
2 tablespoons packed light-brown sugar
1 teaspoon sliced fresh red chile, preferably Thai bird chile
1/4 cup vegetable oil
1 garlic clove, minced
4 scallions, dark-green parts only, thinly sliced
3 large leaves Boston or Bibb lettuce, very thinly sliced
1 medium carrot, julienned
1/4 cup each fresh mint and basil leaves, torn into small pieces

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.

RICE NOODLES WITH GARLICKY CASHEW SAUCE



Rice Noodles With Garlicky Cashew Sauce image

This dish is loosely based on an Indo-Chinese garlic noodle dish. Here, a combination of Italian and Chinese condiments like cashews, Parmesan, soy sauce and anchovies create a creamy, umami-rich garlic sauce. This recipe uses rice noodles, but you could use egg noodles, ramen or any type of noodle. Since Parmesan, anchovies and soy sauce tend to fall on the saltier side, taste as you go and season the sauce accordingly. Feel free to reduce the amount of garlic, as it leans toward the generous side. These noodles are best eaten warm as soon as they're mixed with the sauce.

Provided by Nik Sharma

Categories     weeknight, noodles, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup raw cashews
8 ounces stir-fry rice noodles
1 tablespoon toasted sesame oil, plus more for finishing, if desired
1/4 packed cup grated Parmesan
4 garlic cloves, peeled
1 tablespoon low-sodium soy sauce
1 tablespoon anchovy paste
1 teaspoon black pepper
Fine sea salt
2 scallions, thinly sliced (about 1/4 cup)
2 tablespoons sesame seeds

Steps:

  • Soak the cashews in 2 cups of boiling water for 15 minutes.
  • Start the noodles: As cashews soak, prepare the noodles according to package directions. Reserve 3/4 cup of the hot cooking water and drain the noodles, then transfer the noodles to a large mixing bowl. Toss them with 1 tablespoon sesame oil to prevent them from sticking.
  • Drain the cashews and discard the soaking water. Transfer the cashews to a blender. Add the Parmesan, garlic, soy sauce, anchovy paste and black pepper. With the blender on high speed, add 1/4 cup of the reserved hot cooking water, then add 2 tablespoons at a time until the mixture emulsifies. Taste and adjust salt.
  • Add the sauce to the noodles and toss to coat. Divide the noodles among 4 serving bowls. Garnish with scallions, sesame seeds and toasted sesame oil, if using. Serve immediately.

RICE NOODLES WITH SPICY PORK AND HERBS



Rice Noodles With Spicy Pork and Herbs image

Categories     Pasta     Pork     Dinner

Number Of Ingredients 13

1/2 pound rice noodles
1 tablespoons rice vinegar
1/2 tablespoon soy sauce
1/2 tablespoon black vinegar
1 teaspoon chile oil
1/2 teaspoon sugar
1/2 tablespoon canola oil
1/2 pound ground pork
1/2 teaspoon salt
2 cloves garlic, sliced
1/2 tablespoon ginger
2 scallions, chopped
1 handful herbs, chopped

Steps:

  • Bring a large pot of water to boil, and cook noodles according to instructions. 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.
  • Mix all ingredients with herbs and serve.

SOUTHEAST ASIAN RICE NOODLES WITH CALAMARI AND HERBS



Southeast Asian Rice Noodles with Calamari and Herbs image

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

1 pound cleaned squid, bodies cut into 1/3-inch-thick rings and tentacles halved
8 ounces 1/8-inch-wide dried rice-stick noodles (rice vermicelli)
6 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
2 teaspoons sugar
3/4 teaspoon hot red pepper flakes
6 tablespoons vegetable oil
1 Kirby cucumber, sliced into thin half-moons
2 scallions, thinly sliced
1 cup mixed coarsely chopped herbs such as mint, basil, and cilantro

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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Top Asked Questions

How to Cook noodles with rice vinegar?
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.
How to Cook noodles with Nuoc Cham?
Mix chile, fish sauce, lime juice, sugar, half of garlic, and ¼ cup cold water in a small bowl until sugar dissolves; set nuoc cham aside. Cook noodles according to package directions. Drain and rinse with cold water. Mix ginger, turmeric, 2 Tbsp. oil, and remaining garlic in a medium bowl.
How do you cook ramen noodles with Ginger?
Cook noodles according to package directions. Drain and rinse with cold water. Mix ginger, turmeric, 2 Tbsp. oil, and remaining garlic in a medium bowl.
How to cook cashew noodles?
Feel free to reduce the amount of garlic, as it leans toward the generous side. These noodles are best eaten warm as soon as they’re mixed with the sauce. Soak the cashews in 2 cups of boiling water for 15 minutes. Start the noodles: As cashews soak, prepare the noodles according to package directions.

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