Rice Noodles With Scallions And Herbs Adapted Martha Stewart L Food

RICE NOODLES WITH SCALLIONS AND HERBS

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.

HERB AND SCALLION RICE

Steps:

• Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
• Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
• Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

COOL RICE-NOODLE NESTS

Steps:

• Bring a large pot of water to a boil. Add noodles; cook until just tender, about 4 minutes. Drain. Rinse noodles with cold water, then transfer to a medium bowl of cold water; swish to separate. Drain. Return noodles to the empty bowl. Add oil; toss to coat, separating the noodles with your fingers.
• Wind a small amount of the noodles around a fork to shape them into a nest. Transfer nest to a serving platter. Repeat with remaining noodles. Cover noodle nests with plastic wrap. Refrigerate until ready to serve, up to 8 hours.

EASY SESAME NOODLES

Steps:

• Place garlic, ginger, sesame paste, 1/2 cup sesame oil, mirin, chile paste, honey, lime juice, and chicken stock in the bowl of a food processor, and process until smooth. Transfer to a small bowl; season with salt to taste, and set aside.
• Bring a medium pot of salted water to a boil over high heat. Add rice-stick noodles, and cook until tender, 4 to 5 minutes. Drain noodles in a colander, and transfer to a medium bowl. Add remaining 2 tablespoons sesame oil, and toss to coat. Divide noodles amoung serving dishes, and drizzle with reserved sesame sauce. Sprinkle with scallion slices and chopped cilantro, and serve.

SCALLION RICE

Steps:

• In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
• Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
• Fluff with a fork; fold in cilantro.

SESAME NOODLES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, and rinse with cold water. In a large bowl, combine with snow peas and red pepper; set aside.
• In a blender, combine peanut butter, garlic, jalapeno, soy sauce, rice vinegar, water, sesame oil, and 1/4 teaspoon salt; puree until smooth. Pour over reserved pasta; toss to coat. Serve chilled or at room temperature.

RICE NOODLES WITH SCALLIONS AND HERBS - ADAPTED MARTHA STEWART L

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.