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How To make Stir Fried Rice Noodles
8 oz (1/8 inch wide) rice noodles
1 Whole chicken breast
-- boned, skinned 8 md Shrimp, shelled, deveined
1/2 c -Water
1/4 c Fish sauce
3 tb Sugar
1 tb Lime juice
1 ts Paprika
1/8 ts Red (cayenne) pepper
1/2 lb Bean sprouts
3 Green onions
white part only, :
cut into 1 inch shreds 3 tb Vegetable oil
4 lg Garlic cloves
finely chopped 1 Egg
4 tb Crushed roasted peanuts
:
(finely crushed) Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts. Source: Cooking with Bon Appetit: Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman)
How To make Stir Fried Rice Noodles's Videos
the only recipe I’ll never get sick of - rice noodle stirfry ????????
✨Recipe✨
Rice noodles are my favourite thing. They check off soooo many boxes in my mind
✅ fun to eat
✅ easy & quick to cook
✅ simple in flavour so I can spice them up how I like
✅ simple ingredients
Here’s how to make this recipe:
( 1 large serving or 2 small ones )
• 1/2 red small / medium onion
• 5 cloves garlic
• 1.5” fresh ginger
• 1/2 red pepper
• 2-3 bokchoy ( cut in half )
• 2 cups red cabbage ( chopped thinly but not shredded )
• 1/2 block tempeh
• 1/2 cup frozen edamame
• 1 cup cilantro ( sub for Thai basil )
• 2 tbsp oil ( for cooking )
Sauce
• 2 tbsp soya sauce
• 1 tbsp maple syrup ( or liquid sweetener of choice )
• 1 tbsp lime juice
• 1 tbsp miso paste
• Sriracha to taste
Heat your pan on medium low, add oil, onion, ginger and garlic. Sauté until translucent and fragrant. Add the rest of your chopped veggies, season with salt cover with a lid and reduce the heat a touch.
Cook your noodles, make your sauce, chop your herb ( cilantro or Thai basil ) and cube your tempeh
Rinse your noodles and feel free to mix 1 tbsp toasted sesame seed oil into them so they don’t stick together
Once the veggies are soft but still crisp add your frozen edamame, herb and tempeh, mix and let the edamame thaw for 1-2 minutes. Add your rice noodles and sauce, mix really well and serve✨
Hope you enjoy and I’m sending you soooo much love ✨????????????????????
#ricenoodles #stirfry #veganstirfry #vegannoodles #veganrecipes #plantbaseddiet #plantbasedrecipes #simplemeals #simplerecipes #simplevegan #foodporn #noodlelover #noodles
3 Cup Chicken Noodle Stir-Fry (20 Minutes ONLY!)
Here is the perfect recipe to make when you are busy but still want a savory and delicious meal. I can wait to share with you how to make my 20 Minutes ONLY Taiwanese 3 Cup Chicken Noodle Stir-fry that is super easy and tasty! This homey recipe is the perfect balance between sweet, savory, and spicy. Let’s say you are vegetarian; you can also substitute chicken with Shiitake mushrooms instead, and it will be just as delicious. Warning, you may be making this for the rest of the week, so don’t blame me if you get hooked on this recipe.
RECIPE:
Never Cook Mushy, Broken Rice Noodles Again!
Rice noodles 101! If you've struggled with cooking perfect rice noodles, or been confused by all the options at the Asian grocery store, this video will answer all of your questions, and probably more!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
00:00 Introduction
00:45 What ARE rice noodles anyway?
01:28 Different types of rice noodles
02:36 The right noodle for the job.
03:53 #1 Mistake people make in cooking rice noodles
05:31 How to properly cook dry rice noodles
08:45 Types of FRESH rice noodles
10:44 How to cook fresh rice noodles without breaking them
14:17 Vietnamese rice noodles
Lao Food: How I Make Stir Fry Rice Noodles
Stir fry noodles
1 pack rice stick
*soak in cold water until soften
Stir fry sauce:
1/2 cup of dark brown sugar
*melt to smooth bright caramelized color. Add 7 peeled and diced garlic. Seared until slightly fried.
Add following ingredients after:
1 1/2 cup water
2 tbsps chicken broth mix
2 tbsps oyster sauce
1 tbsp cooking tamarind concentrate
3 tbsps vegetable oil
2 tbsps sweet soy sauce
+cook until sauce thicken
Crispy pork:
5 cups sliced pork
1 tbsp chicken broth mix
1 tbsp sugar
2 tbsps roast red pork seasoning mix
*let it marinate for 30 mins before fry to crispy
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Stir-Fried Rice Noodles with Chicken and Napa Cabbage: Quick & Easy recipe
Stir-fried rice noodles with chicken and napa cabbage: easy, to make with the same noodles as in Vietnamese soup PHO
????????Ingredients for 3 people:
Marinade:
500g chicken thighs
A pinch of salt
A pinch of ground pepper
½ tbsp light soy sauce
½ tsp dark soy sauce
½ tbsp oyster sauce
1 tsp cornstarch
1 tbsp vegetable oil
400g fresh rice noodles
or 350g dehydrated rice noodles
250g napa cabbage
100g mushrooms
1 carrot
1 onion
2 spring onions
10g cilantro
5 garlic cloves
½ tbsp grated ginger
1 tsp sesame oil
4 tbsp vegetable oil
A pinch of toasted sesame seeds
Seasoning sauce:
2 tbsp light soy sauce
1 tbsp oyster sauce
¼ tsp salt
¼ tsp ground pepper
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