Rice Noodles With Shrimp And Cilantro Recipes

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SPICY PEANUT SHRIMP RICE NOODLES



Spicy Peanut Shrimp Rice Noodles image

An unusual Thai-inspired combination that tastes great!

Provided by LadyChef

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
¾ white onion, chopped
4 cloves garlic
½ teaspoon red pepper flakes
1 pound frozen shrimp, thawed
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons creamy peanut butter
1 teaspoon red chile paste, or more to taste
1 (8 ounce) package wide rice noodles
hot water to cover
¼ cup chopped fresh cilantro, or to taste
¼ cup Greek-style yogurt, or to taste
¼ cup chopped peanuts, or to taste

Steps:

  • Heat vegetable oil in a large pan or skillet over medium heat; saute onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
  • Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.

Nutrition Facts : Calories 513.6 calories, Carbohydrate 66.3 g, Cholesterol 175.4 mg, Fat 14.7 g, Fiber 4.4 g, Protein 27.5 g, SaturatedFat 3.1 g, Sodium 990 mg, Sugar 7.9 g

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES



Spicy Thai Coconut Shrimp With Rice Noodles image

Make and share this Spicy Thai Coconut Shrimp With Rice Noodles recipe from Food.com.

Provided by jaetea

Categories     Thai

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/4 cup oil
1 cup onion, chopped
1 tablespoon garlic, minced
2 teaspoons fresh ginger, minced
2 tablespoons coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon Thai peppers or 1/4 teaspoon sriracha sauce
1/2 teaspoon turmeric
1 (14 ounce) can tomatoes, petit cut
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water or 1/2 cup chicken broth
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
2 teaspoons lemon juice
1/2 lemon zest
1/2 cup fresh cilantro
8 lime wedges

Steps:

  • Heat oil in large skillet or Wok on med-hi heat.
  • Add onions and stir, cook for 3 minutes.
  • Add garlic and ginger, cook 2 minutes.
  • Add next 5 spices, cook 1 minute.
  • Add tomatoes, cook 1 minute.
  • Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
  • Add shrimp, simmer, stirring for 3-5 minutes.
  • Stir in cilantro, lemon juice and zest.
  • Serve over rice noodles with lime wedges.
  • Rice Noodle Cooking Directions:.
  • Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
  • Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
  • Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
  • Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
  • Note: This whole recipe can be cut in half including the rice noodles.

CILANTRO SHRIMP & RICE



Cilantro Shrimp & Rice image

I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing--even he can't resist! -Nibedita Das, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8-1/2 ounces each) ready-to-serve basmati rice
2 tablespoons olive oil
2 cups frozen corn, thawed
2 medium zucchini, quartered and sliced
1 large sweet red pepper, chopped
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pound peeled and deveined cooked large shrimp, tails removed
1/2 cup chopped fresh cilantro
1 tablespoon grated lime zest
2 tablespoons lime juice
3/4 teaspoon salt
Lime wedges, optional

Steps:

  • Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

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

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.

RICE NOODLES WITH CILANTRO PESTO



Rice Noodles with Cilantro Pesto image

The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

2 teaspoons salt, plus more for water and pine nuts
2 cups fresh cilantro leaves (1 bunch)
1 tablespoon freshly squeezed lime juice (1/2 lime)
5 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon unsalted butter, room temperature
Freshly ground pepper
3 tablespoons pine nuts
8 ounces wide rice noodles or fresh or dried fettuccine

Steps:

  • Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.
  • Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.
  • Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES



Rainbow Peppers and Shrimp With Rice Noodles image

You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 45m

Yield Serves four

Number Of Ingredients 17

7 ounces thin rice stick noodles 1/2 of a 14-ounce package, preferably brown rice noodles
1/2 cup chicken or vegetable broth
1 tablespoon soy sauce (more to taste)
2 tablespoons Shao Hsing rice wine or dry sherry
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons minced ginger
1 tablespoon minced garlic
1 jalapeño, seeded and minced
3/4 pound medium shrimp, shelled and deveined
Salt to taste
2 tablespoons peanut oil or canola oil
1 large red bell pepper, cut in 2-inch julienne
1 large yellow bell pepper, cut in 2-inch julienne
4 scallions, minced
1/2 cup chopped cilantro
2 teaspoons dark sesame oil

Steps:

  • Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
  • In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 3 grams, TransFat 0 grams

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