ASIAN STIR FRIED SHRIMP AND RICE NOODLES
Another fast and furiously delicious stir fry. If you like Pad Thai, this recipe is definitely for you.
Provided by Katie Workman
Categories Main Course
Time 31m
Number Of Ingredients 12
Steps:
- Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
- Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover, and shake to combine well.
- Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes.
- Serve hot, with chives on top.
Nutrition Facts : Calories 270 kcal, Carbohydrate 27 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1401 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STIR FRIED RICE NOODLES WITH CHICKEN & SHRIMP
Love to stir fry and it is so good.
Provided by barbara lentz @blentz8
Categories Chicken
Number Of Ingredients 15
Steps:
- Cook the noodles in boiling water. Drain rinse with hot water and set aside. Mix the fish sauce, brown sugar and lime juice together and set aside. In a skillet add 1 tbsp oil. Add the beaten egg and let the bottom set then fold it over itself into a log. Set on cutting board to cool.
- Heat oil in a Wok or large skillet. Add the garlic and stir fry for 30 seconds. Add the chicken and stir fry until no longer pink. Add the shrimp and stir fry 3 minutes.
- Add the carrots, noodles and fish sauce mixture. Cook until most of the liquid is absorbed. Add the scallions and bean sprouts and stir fry 30 seconds.
- Serve topped with crushed nuts, fresh cilantro a drizzle of hoisin sauce, and lime wedges.
STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP
The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
- In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
- Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
- Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
- Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
- Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.
Nutrition Facts : Calories 334 g, Cholesterol 125 g, Fat 7 g, Fiber 1 g, Protein 30 g, Sodium 701 g
ASIAN STIR FRIED SHRIMP AND RICE NOODLES
Steps:
- Bring about 6 cups of water to a boil in a saucepan. Place the rice noodle in a large bowl, pour the water over, and use tongs or a fork to move the noodles about, stirring every minute or so until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
- Meanwhile, in a container combine the cornstarch in water, broth, soy sauce, sherry, sugar, and chili garlic sauce. Shake to combine well.
- Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir-fry for 2 minutes until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens about 3 minutes.
- Serve hot with chives on top.
Nutrition Facts : Calories 208 kcal, Carbohydrate 12 g, Cholesterol 227 mg, Fiber 0 g, Protein 29 g, SaturatedFat 1 g, Sodium 1318 mg, Fat 5 g, ServingSize 6 to 8 Servings, UnsaturatedFat 4 g
RICE NOODLES WITH CHICKEN, PORK AND SHRIMP
Make and share this Rice Noodles With Chicken, Pork and Shrimp recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Place eggs in a small saucepan and cover with cold water by 1-inch. Bring to a boil. Turn off heat; let stand, covered for 13 minutes. Drain, cover with cold water, and let stand, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
- Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
- Heat oil in a large, heavy stock pot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
- Reduce heat to medium. Add additional oil if necessary. Add onion, carrot and garlic and cook, stirring occasionally, until tender, about 4 minutes. Add pork and cook breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce and cook 1 minute.
- Add cabbage, and toss to coat. Add noodles, chicken and stock, and gently stir. Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove form heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
- Transfer to a platter. Sprinkle with scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
- SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
- Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
- Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
- Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.
Nutrition Facts : Calories 419.1, Fat 16.8, SaturatedFat 4.1, Cholesterol 198.2, Sodium 992, Carbohydrate 35.4, Fiber 2.7, Sugar 4.3, Protein 30.8
STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)
Pansit has come to symbolize long life and health in Filipino culture, and is commonly served at birthdays, baptisms, and New Year's celebrations.
Provided by Monica Macansantos
Categories Philippines Noodle leftovers Shrimp Chicken Pork Lime Juice Soy Sauce Garlic Zucchini Cabbage Wheat/Gluten-Free Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
- Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
- Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
- When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.
STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES
A snappy supper dish or tasty light meal, this fresh and colourful stir-fry is as flavoursome as it is healthy.
Provided by English_Rose
Categories Chicken Breast
Time 25m
Yield 1-2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
- Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
- The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
- This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.
Nutrition Facts : Calories 1277.6, Fat 40.3, SaturatedFat 8.4, Cholesterol 304.3, Sodium 2928.5, Carbohydrate 175.3, Fiber 3.4, Sugar 13.9, Protein 49.5
STIR-FRIED NOODLES WITH SHRIMP, CHILES & LIME
Make and share this Stir-Fried Noodles With Shrimp, Chiles & Lime recipe from Food.com.
Provided by MsKittyKat
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Soak the dried rice noodles in a bowl of very warm (110F) water and soak until they're pliable but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
- In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.
- Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot.
- Add the garlic, stir and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.
- Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 tablespoon of water and cook another minute.
- Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 minutes. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro and mint.
- Serve immediately, with lime wedges on the side.
Nutrition Facts : Calories 486.1, Fat 14, SaturatedFat 2.1, Cholesterol 130.6, Sodium 2167.4, Carbohydrate 67.1, Fiber 4.7, Sugar 20.9, Protein 26.1
STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE
The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives
Provided by Chef floWer
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
- Add the noodles and stir-fry until soft.
- Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
- Serve immediately and garnish with chives.
Nutrition Facts : Calories 992.5, Fat 5.4, SaturatedFat 1.1, Sodium 710.6, Carbohydrate 217.5, Fiber 4.7, Sugar 6.9, Protein 9.7
STIR-FRIED RICE NOODLES WITH CURRIED SHRIMP - AMERICA'S TEST KIT
Make and share this Stir-Fried Rice Noodles With Curried Shrimp - America's Test Kit recipe from Food.com.
Provided by Debbie R.
Categories Thai
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cover noodles with boiling water in bowl. Soak until softened but not completely tender, about 15 - 20 minutes. Drain noodles.
- Whisk water, 2 T. oil, fish sauce, lime juice and sugar until sugar dissolves.
- Heat remaining oil in large nonstick skillet over med heat until shimmering. Cook onion and bell pepper until softened, about 3 minute
- Stir in shrimp, garlic and curry powder. Cook until fragrant and shrimp are nearly cooked thru, about 1 minute
- Add scallions, softened noodles and fish sauce mixture. Cook, tossing constantly, until noodles are completely tender and shrimp cooke thru, about 2 minutes.
- Serve with additional fresh lime wedges, if desired.
Nutrition Facts : Calories 424.8, Fat 14, SaturatedFat 2.2, Cholesterol 155.9, Sodium 1564.8, Carbohydrate 53.3, Fiber 4.2, Sugar 7.8, Protein 21.8
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