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Sesame Shrimp with Rice Noodles

Sesame Shrimp With Rice Noodles

The crunchy texture of sesame shrimp pairs so well with the rice noodles topped with tomato and honey sauce. Garlic, sesame seeds, and five-spice powder go sing their own special flavor. So, if you are jonesing for an Asian-inspired dish, pull up a chair, because you’re definitely invited to the table.

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Ingredients Needed for Sesame Shrimp With Rice Noodles

8 ounces of rice noodles
2 cups of boiled water
2 egg yolks, whisked
2 tablespoons of water
½ cup white sesame seeds
2 tablespoons of flour
1 tablespoon five-spice powder
salt
pepper
7 ounces of shrimp
1 tablespoon vegetable oil
1 tablespoon olive oil
2 garlic cloves
¼ cup tomato juice
2 tablespoons of honey
spring onion for garnishing, chopped

How to Make Sesame Shrimp With Rice Noodles

  1. Add the noodles to a bowl and submerge them in boiled water. Let them soak for 10 minutes.
  2. Add the yolks and the two tablespoons of water to a small bowl and whisk.
  3. Add the sesame seeds, flour, and five-spice powder to another bowl, season with salt and pepper, and mix.
  4. Cover the shrimp with yolk and spiced sesame-flour mixture.
  5. Heat the vegetable oil in a skillet over medium heat and fry the shrimp on both sides until golden brown. Set aside.
  6. Heat the olive oil in a skillet over low heat, cook and stir the crushed garlic for 30 seconds, then add the tomato juice and honey. Cook and stir for 1-2 minutes.
  7. Serve the shrimp with the noodles, topped with tomato and honey sauce and garnished with spring onion.

Asian Pork With Red Rice Noodles

Planning an Asian feast tonight? Well, you are in the right place! Take some pork neck, which is full of flavor, and marinate it using sesame oil, soy sauce, and oyster sauce. In this way, you get a very tender meat that will be perfect for this dish! By the way, if you’re wondering why the noodles are red, it’s the beetroot juice! No artificial food coloring needed!

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Ingredients Needed for Asian Pork With Red Rice Noodles

1 ounce dried mushroom
7 ounces of pork neck
salt
pepper
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 red onion
¼ red bell pepper
0.25 orange bell pepper
4 baby corns
1 chili
1 garlic clove, chopped
1 teaspoon chopped ginger
1 spring onion
1 ounce peas
3.5 ounces of rice noodles
1 tablespoon olive oil
½ cup beetroot juice

How to Make Asian Pork With Red Rice Noodles

  1. Soak the mushrooms for about 10-12 minutes in a bowl of hot water.
  2. Thinly slice the pork neck and add it into a large bowl.
  3. Season it with salt, 1 tablespoon of sesame oil, pepper, soy sauce, and oyster sauce.
  4. Mix everything using your hands and let the meat marinate for the next 30 minutes.
  5. Slice the onion, bell peppers, baby corns, chili, and spring onion.
  6. Boil the peas in salty water for about 1 minute.
  7. Separately, add water into another saucepan and bring it to a boil.
  8. Cook the rice noodles according to the instructions on the package.
  9. Heat a skillet, add olive oil and start cooking the marinated pork.
  10. Add the garlic, ginger, and red onion.
  11. Stir, and when meat turns golden, add all the other veggies, including the mushrooms.
  12. Cook the meat and the veggies for about 2-3 more minutes.
  13. Add the remaining sesame oil into a skillet, and add the cooked noodles.
  14. Add beetroot juice, stir, and when they turn red, switch off the heat.

Chicken With Rice Noodles and Peanuts

Want something fast, full of flavor, but not too much of an effort? In this case, this recipe is just the thing for you. You just need to stir-fry some chicken thighs with onion and garam masala. Add some rice noodles and peanuts alongside the chicken, flavor everything with soy sauce and you can spend the rest of the evening having fun out of the kitchen!

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Ingredients Needed for Chicken With Rice Noodles and Peanuts

2 tablespoons of vegetable oil
1 red onion
1 teaspoon garam masala
4 chicken thighs s, sliced
2 spring onions, chopped
1 ounce peanut
salt
5 ounces of noodle
1 tablespoon soy sauce

How to Make Chicken With Rice Noodles and Peanuts

  1. You can start with the rice noodles. Add them in a saucepan full of simmering water, and cook them according to the instructions on the package.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the red onion, cook it until it softens, and season with garam masala. Add the chicken thighs and cook them for 12-15 minutes. About 1 minute before you finish cooking them, add the spring onion.
  3. Separately, heat the remaining oil in a skillet over medium heat. Add peanuts, a pinch of salt, and roast them for 1-2 minutes. Add the cooked rice noodles and stir. Add the chicken, pour soy sauce, and keep cooking for 3 minutes.
Thai Beef Noodles

Thai Beef Noodles

Yes, we know, a lot of ingredients needed for this recipe. This is typical for some cuisines out there, but this is a small price to pay for enjoying the plethora of aromas in these dishes. Take these stir-fried Thai noodles with beef, for example. You’ll come to appreciate the ginger, coriander, garlic, soy sauce, jalapeno, and so on, all coming together in one flavorful dish.

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Ingredients Needed for Thai Beef Noodles

1 tablespoon vegetable oil
2 teaspoons ginger, julienned
1 teaspoon coriander
10 ounces beef for stew, cut into larger strips
1 teaspoon garlic powder
1 tablespoon soy sauce
½ jalapeno, thinly sliced
2 asparagus stalks, cut into larger pieces
½ cup coconut milk
1 tablespoon lemon juice
8 ounces noodles, cooked
1 carrot, grated
½ teaspoon turmeric
1 spring onion, chopped
parsley, chopped
hard-boiled eggs (optionally, for serving)
lime, wedged (optionally, for serving)
chili flakes

How to Make Thai Beef Noodles

  1. Heat the oil in a saucepan over low-medium heat and add the ginger.
  2. Cook and stir until tender.
  3. Add the meat and turn the heat to high. Cook and occasionally stir for 5 minutes, or until it browns.
  4. Stir in the garlic powder, soy sauce,  jalapeno, and asparagus.
  5. Add the coconut milk, lemon juice, noodles, carrot, turmeric, and spring onion. Cook and stir for 2 minutes.
  6. Toss some freshly chopped parsley.
  7. Optionally serve with hard-boiled eggs, lime wedges, and chili flakes.
Shrimp and Avocado Noodles

Shrimp and Avocado Noodles

A lighter take on the shrimp noodle recipe, using a very little amount of oil. We’ve paired rice noodles with some sauteed shrimp and a delicious avocado mash. To give it that exotic Asian flavor, we’ve added ingredients like soy sauce, cilantro, sesame oil, and garlic.

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Ingredients Needed for Shrimp and Avocado Noodles

5 ounces of rice noodles
1 avocado
1 tablespoon lemon juice
1 tablespoon soy milk
salt
pepper
1 teaspoon coriander seeds
1 tablespoon sesame oil
1 onion, chopped
½ red bell pepper, julienne sliced
1 teaspoon garlic powder
7 ounces of shrimp
1 tablespoon soy sauce
cilantro

How to Make Shrimp and Avocado Noodles

  1. Pour enough hot water over the noodles and let them soak for 10 minutes.
  2. Add the avocado flesh in a blender along with the lemon juice, soy milk, salt, pepper, and coriander seeds. Blend until smooth.
  3. Heat the sesame oil in a skillet over medium heat. Add the onion and cook until translucent.
  4. Add the bell pepper and season with garlic powder.
  5. Add the shrimp and soy sauce. Cook for 2 minutes on both sides.
  6. Add the drained noodles and the avocado mash. Give it a good stir and cook for 2 more minutes. Serve with some cilantro on top!
Green Bean and Rice Noodle Salad

Green Bean and Rice Noodle Salad

For this one, you can easily switch from “health on a plate” to “health in a bowl”. Asparagus, two types of green beans, red onion, and rice noodles make this a truly vegan energy-booster. The tangy and sweet dressing is a simple but tasty mixture of rice wine vinegar, sesame oil, and powdered sugar. It’s the perfect side dish for meats, but it can be served on its own, too.

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Ingredients Needed for Green Bean and Rice Noodle Salad

For the salad:

water
salt
5 ounces of flat green beans
5 ounces of green beans
4 ounces of asparagus
1 medium red onion, sliced
3 ounces of rice noodles
3 fresh mint leaves

For the dressing:

1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon powdered sugar

How to Make Green Bean and Rice Noodle Salad

  1. For the salad:Fill a cooking pot halfway with water, salt it, and bring it to a gentle boil over low heat.
  2. Add the flat green beans, green beans, and asparagus. Stir them once or twice. Cook for 5 – 7 minutes, or until the veggies are bright green.
  3. Fill a bigger bowl with cold water and blanch the cooked veggies for 3 minutes by plunging them in.
  4. Transfer them between paper towels and gently pat them.
  5. Add the cooked veggies to a serving bowl. Add the onion, rice noodles, and mint leaves. Set aside.
  6. Add the rice wine vinegar, sesame oil, and powdered sugar to a small bowl. Mix them using a teaspoon. Add this dressing to the salad in the serving bowl, mix, and serve.

Rice Noodle Burger

Rice noodles become a delicious bun in this interesting spin on the classic burger recipe. Slide a rich beef patty between the buns and top it with a few fresh veggies, then give it a spicy Asian kick by serving it with sriracha sauce!

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Ingredients Needed for Rice Noodle Burger

5 ounces of rice noodles
8 ounces of minced meat
1 egg yolk
salt
pepper
1 teaspoon turmeric paste
1 spring onion, chopped
1 tablespoon sesame oil
3 tablespoons of vegetable oil
1 cup lettuce, finely chopped
2 carrots, shredded
white sesame seeds

How to Make Rice Noodle Burger

  1. Add the minced meat to a large bowl. Add the egg yolk and season with salt and pepper. Add the turmeric paste, spring onion, and sesame oil. Mix everything until smooth.
  2. Next, add the rice noodles to a large bowl and pour hot water to cover them entirely. Soak them according to the instructions on the package (for about 8 to 10 minutes).
  3. Shape the meat mixture into 4 patties.
  4. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Fry the patties on both sides, according to your preferences. Set them aside.
  5. Heat the remaining oil in a skillet over medium heat.
  6. Divide the noodles into 8 separate piles. Add each pile in the skillet and press them with a spatula. Cook them on each side until slightly golden and crispy.
  7. Each noodle pile will serve as a burger bun.
  8. Assemble the burgers: Top one rice noodle bun with sriracha sauce, lettuce, burger patty, shredded carrot, more sriracha and lettuce, and some sesame seeds. Complete each burger with another rice noodle bun.
  9. Assemble the next 3 burgers.

Beef, Veggie and Rice Noodle Stir-Fry

If your diet is all the way gluten-free, then you’ll enjoy adding this to your meal plan. Replace classic spaghetti with rice noodles, so you don’t have a care in the world. Add some stir-fried veggies and some crunchy roasted nuts in the mix and you’re good to go!

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Ingredients Needed for Beef, Veggie and Rice Noodle Stir-Fry

5 ounces of rice noodles
½ cup peanut and almonds, crushed
2 tablespoons of vegetable oil
7 ounces of beef tenderloin, stripes
pepper
1 carrot, cut into sticks
½ red bell pepper
½ yellow bell pepper
1 spring onion, 0.8-inch/2 cm slices
½ chili pepper, slices, without seeds
2 garlic cloves, slices
1 cm ginger root, peeled, sliced
2 tablespoons of soy sauce
1 tablespoon sweet mango chili sauce
½ teaspoon rice vinegar

How to Make Beef, Veggie and Rice Noodle Stir-Fry

  1. Put the rice noodles in a large bowl. Pour boiled water over them and let them soak for 10 minutes then strain off the water.
  2. Heat a skillet and roast the almonds and peanuts. Set them aside.
  3. Heat 1 tablespoon of vegetable oil in a wok and fry the beef tenderloin stripes until they’re brown and tender. Grind some pepper on it and set it aside.
  4. Heat another pan and add 1 teaspoon of vegetable oil. Throw in the carrot sticks and cook them until they softens. Set them aside.
  5. In the same pan, heat 1 teaspoon of vegetable oil and cook the bell pepper until it softens. Set aside.
  6. In the same pan, stir-fry the spring onion and the chili peppers. Add the garlic and the ginger. Cook them together for 1 minute.
  7. Add the carrots, bell peppers and beef in the wok.
  8. Add the soy sauce, the sweet mango chili sauce and rice vinegar. Stir thoroughly.
  9. Add the rice noodles, the roasted peanuts and almonds.
  10. Mix everything and cook for 1-2 minutes. Divide into two plates and enjoy!

Shrimp Noodles

If you’re looking for a gluten-free pasta recipe, this shrimp noodles may be exactly what you need. Rice noodles do not contain gluten, which makes them a safe choice for people with wheat allergies.

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Ingredients Needed for Shrimp Noodles

6 ounces of rice noodles
1 white onion, julienne sliced
1 tablespoon vegetable oil
2 garlic cloves, slices
¼ teaspoon paprika powder
rosemary leaves, fresh
thyme leaves, fresh
7 ounces of shrimp
⅓ cup white wine
salt
pepper

How to Make Shrimp Noodles

  1. Put the rice noodles in a large bowl and pour warm water over them. Let them soak for 10 minutes or according to the instructions on the package. Every minute or two, give the noodles a stir to loosen them up. Once the noodles are tender, drain them and run them under cool water to stop the cooking.
  2. Heat the vegetable oil in a skillet and cook the onion until translucent and soft, stirring often.
  3. Add the garlic, paprika powder, 4-5 rosemary leaves, fresh thyme, and stir 1 minute.
  4. Add the shrimp and cook it 1-2 minutes.
  5. Add the white wine, salt, pepper, and simmer to reduce the wine.
  6. When you have little liquid left in the skillet, add the cooked rice noodles and mix everything.
  7. Garnish with fresh thyme.
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