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Asian Shrimp and Noodle Salad Recipe

Check out this rice noodles and shrimp salad filled with veggies that’s made quickly in 15 minutes.

Ingredients

  • 3 oz uncooked rice stick noodles
  • 3 tablespoons fresh lime juice
  • 1 1/2 teaspoons fish sauce
  • 4 1/2 teaspoons creamy peanut butter
  • 2 teaspoons sugar
  • 2 teaspoons grated gingerroot
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons dark sesame oil
  • 2 cloves garlic, finely chopped
  • 5 cups thinly sliced Chinese (napa) cabbage
  • 3/4 lb cooked deveined peeled large shrimp
  • 1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
  • Thinly sliced green onion, if desired
  • Chopped fresh cilantro, if desired (gross)

Asian Shrimp and Noodle Salad Recipe

Directions

  1. Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
  2. Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
  3. In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Quick and Easy Noodle Bowl Recipe

Ingredients

  • 2 boxes  Chicken Broth
  • 1 1/2 tbsp reduced sodium soy sauce
  • 12 coriander seeds
  • 12 cumin seeds
  • 4 whole cloves
  • 3 sprigs mint
  • 2 cinnamon sticks
  • 1 lime wedge, cut into 8 wedges
  • 1/2 lb boneless, skinless chicken breasts
  • 6 oz thin rice noodles (rice vermicelli)
  • 6 oz  matchstick-cut uncooked snow peas (2 cups/500 mL)
  • 1 cup matchstick-cut uncooked carrots

Directions

  1. Combine broth,soy sauce,coriander,cumin,cloves,2 mint sprigs,cinnamon,4 lime wedges and chicken,in large saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until chicken is fully cooked – about 15 minutes,stirring occasionally. Remove chicken,slice and keep warm.
  3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes,to soften and loosen.
  4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.

Recipe tips

  • For a great alternative to chicken,replace it with shrimp or firm tofu. Since shrimp cooks quickly,add it later on in the simmer time so that it will be just cooked at the end of the 15 minute simmer.
  • An equal amount of other fresh,thinly-cut vegetables works well here,too. Be creative and let the season guide you. If using bean sprouts,precook them well.