Sauteed Rice Noodles Food

TAIWANESE PAN-FRIED RICE NOODLES RECIPE

Steps:

• Combine pork, cornstarch, 1 teaspoon soy sauce, and sesame oil in a medium bowl and mix thoroughly. Cover and chill for at least 20 minutes, or up to overnight.
• Meanwhile, cover dried shiitake mushrooms with warm water and let stand until soft throughout, about 20 minutes. Squeeze excess water out of mushrooms and trim off their stems. Slice thinly and set aside. (The soaking liquid may be reserved for making soups, stocks, or braises.)
• Cook rice noodles according to the instructions on the package. Drain and set aside.
• Add 1 tablespoon vegetable oil to a large wok or skillet and heat over high heat until shimmering. Add pork and cook, stirring, until no longer pink, about 2 minutes. Remove from pan and set aside.
• Add remaining 2 tablespoons oil to same wok or skillet and heat over high heat until shimmering. Add mushrooms, carrots, and bamboo shoots, along with a pinch of the salt. Cook, stirring occasionally, for 1 minute. Return the pork to the pan.
• Pour in warm stock and remaining 1⁄4 cup of soy sauce and bring to a boil. Add rice noodles and stir to combine. Stir in white pepper, season with salt, and cook, stirring frequently, until stock is mostly absorbed, about 2 minutes. If desired, add extra soy sauce, salt, or white pepper to taste. Remove from heat and sprinkle in black vinegar; toss to combine. Garnish with scallions and serve immediately.

MEDITERRANEAN RICE NOODLES

Steps:

• Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
• While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby. Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.
• Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.

15 MINUTE GARLIC FRIED NOODLES

Steps:

• Soak rice noodles in almost boiling water for 4 minutes until al dente. Drain then rinse with cold water to stop cooking and set aside.
• Meanwhile, melt butter in a large skillet on medium to high heat. Add about 3/4 cup of the scallions and all of the garlic and sauté for 1-2 minutes until garlic is fragrant.
• Add sugar and mix in until it's all incorporated. Add soy sauce and let simmer together for 1 minute.
• Add noodles and continue to cook for 5-7 minutes until noodles have fried and absorbed the sauce.
• Plate, top with more green onions, your favorite hot sauce or chili garlic sauce and enjoy!

SINGAPORE RICE NOODLES

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
• At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.

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.