Rice Noodles With Scallions And Herbs 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.

RICE NOODLES WITH SEARED PORK, CARROTS AND HERBS

Steps:

• Whisk the fish sauce, syrup, 1 tablespoon oil, and 1/2 teaspoon pepper in a large bowl. Stir in the shallots, chile and garlic. Transfer 2 tablespoons liquid to a large shallow dish and add the pork. Turn to evenly coat and let stand until ready to cook.
• Stir the lime juice into the sauce in the bowl. Add the carrots and toss until evenly coated. Let stand.
• Bring a large saucepan of water to a boil. Meanwhile, heat a large skillet over medium-high heat. Season the pork with salt and pepper. Heat the remaining tablespoon oil in the skillet and swirl to coat the bottom. Add the pork and cook, turning once, until seared and just rosy in the center, 2 to 4 minutes per side. Transfer to a plate and let stand.
• Put the noodles in the boiling water, stir well, and remove from the heat. Let stand until softened, 3 to 5 minutes. Drain very well, then transfer to the sauce in the bowl. Toss until evenly coated.
• Cut the pork into thin slices and add to the noodles with any accumulated juices. Toss well. Toss in the herbs until well mixed. The mixture may look a bit soupy. As it sits and cools, the noodles will absorb the liquid. Serve hot, warm, at room temperature or cold, with more herbs and lime wedges.

RICE NOODLES WITH SPICY PORK AND HERBS

Steps:

• Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
• Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.
• When you're ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.

SOUTHEAST ASIAN RICE NOODLES WITH CALAMARI AND HERBS

Steps:

• Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
• Boil noodles in same water until just tender, about 3 minutes.
• When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
• Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
• Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
• Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.

RICE NOODLES WITH GARLIC AND HERBS

Steps:

• In an 8- or 9-inch skillet heat 1 cup oil over moderate heat until hot but not smoking and fry shallot, stirring, until golden, 1 to 2 minutes. Transfer shallot with a slotted spoon to paper towels to drain. Fry garlic in same hot oil and drain in same manner.
• In a small bowl stir together tamarind and warm water, mashing tamarind gently, and strain mixture through a fine sieve set over a bowl, pressing hard on solids. Stir in fish sauce, vinegar, sugar, and water.
• In a large bowl soak noodles in cold water to cover 15 minutes. Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes. In a colander drain noodles and rinse under cold water. Drain noodles well.
• In a large skillet cook onion and bell pepper in remaining 2 tablespoons oil over moderate heat, stirring, until softened and add tomatoes, noodles, and sauce. Cook mixture, stirring, until heated through. Add herbs, garlic, and shallot and toss noodles well.

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.