Rice Noodles Recipes

LITTLE POT RICE NOODLES

Steps:

• Place 2½ lb. pork bones in a medium pot and pour in water to cover. Bring to a boil and cook 2 minutes. Drain bones in a colander set in sink and rinse under running water to remove impurities.
• Combine pork bones, 1 large shallot, peeled, halved, 2 scallions, knotted together, 5 dried shiitake mushrooms, one 1" piece ginger, scrubbed, sliced ¼" thick, 2 whole star anise, and 5 white peppercorns in a medium pot. Pour in 10 cups water and bring to a boil. Reduce heat, partially cover pot with a lid, and simmer gently until broth is very flavorful, 2-3 hours.
• Strain broth through a fine-mesh sieve into a large pot; discard solids. Do ahead: Broth can be made 3 days ahead. Let cool, then cover and chill, or freeze for up to 3 months
• Mix 8 oz. ground pork, 1 Tbsp. soy sauce, 1 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry, ¼ tsp. ground Sichuan peppercorns, and ¼ tsp. freshly ground white pepper in a medium bowl to combine. Cover and chill 30 minutes.
• Meanwhile, cook 1 lb. rice stick or pad thai noodles according to package directions (they should be springy and chewy, but not as chewy as pasta). Drain, rinse with cold water, and set aside.
• Heat 2 Tbsp. vegetable oil in a large skillet over medium. Cook pork mixture, stirring constantly, until starting to brown, about 1 minute. Stir in 3 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and 1 Tbsp. coarsely chopped pixian doubanjiang (spicy fermented broad bean paste) and cook, stirring constantly, until pork is browned and a little bit crispy, about 4 minutes. Taste and add more doubanjiang if needed. Remove from heat.
• Return broth to a brisk simmer. Add 8 small bok choy (about 1 lb.), trimmed, halved, quartered if large, and ¾ cup trimmed chopped garlic chives (from 25-30) and cook until bok choy are tender, about 30 seconds. Stir in 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and remove from heat. Taste and season with more salt if needed.
• Divide reserved noodles among 4 bowls. Ladle broth and vegetables over. Top each bowl with 3 Tbsp. ground pork mixture, 3 Tbsp. zha cai (pickled mustard stems; from one 3.5-oz. bag), 1 Tbsp. soy sauce, 1 Tbsp. black (Chinkiang) vinegar, and 1 Tbsp. chili crisp. Scatters 3 scallions, dark green parts only, finely chopped, and a handful of cilantro leaves with tender stems on top, dividing evenly.

RICE NOODLES WITH CHICKEN

Steps:

• Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
• Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
• Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
• Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

SPICY RICE NOODLES WITH GROUND PORK AND SCALLIONS RECIPE BY TASTY

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!

SINGAPORE RICE NOODLES

Steps:

• Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
• Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
• Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
• Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
• Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
• Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
• Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
• Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
• Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
• Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
• Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
• Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.