Fried rice noodles. How to cook rice noodles

There are so many cool things you can do with rice noodles. Now we are going to fry the noodles.

Believe me, it's unrealistically delicious..

So I had the following products:

rice noodles

Half a head of Chinese cabbage

2 sweet bell peppers

Piece of fresh ginger

green onion

Shrimps

My beloved shiitake

For sauce I took: oyster and soy sauce, sesame oil, sugar (or honey), mirin.

Before you start, you need to cook the food and soak the shiitake in the most ruthless way.

Sliced ​​ginger

We clean the pepper from the membranes and cut

- and here is a pepperoncino. You can just take hot peppers.

It is enough to pour over the shrimp with boiling water. No need to cook.

Remove the shiitake from the water, rinse and squeeze out excess water.

Slice the mushrooms

In the meantime, the essence and the matter, so as not to rush later, we will cut the cabbage. big stripe

We heat up the wok, pour a little corn or peanut oil. In the last case, sunflower oil is also suitable.

Fry the ibir for half a minute.

We increase the fire. Add pepper and, with constant frying, cook for about a minute or two. If the temperature was high, the pepper will begin to fry almost immediately.

Let's take our noodles and put them in a suitable container with cool water. The time depends on the noodles themselves, but on average about 15 minutes. I advise you to try. It should not be rigid, not break, and not become limp.

Add the shiitake and shrimp to the pan. Continue to fry for about a minute over high heat.

We take out the noodles, let the water drain completely and add to the pan. Cook with constant stirring for about a couple of minutes.

Separately, in a bowl, mix the ingredients for the sauce. We pour it into the pan. Stir. Cook for about a minute.

Add cabbage, stir and turn off the heat.

Before serving, add coarsely chopped green onions.

Done. If desired, sprinkle with toasted sesame seeds.

Do not forget that the noodles themselves should be specifically fried, and not just warmed up. If you see that the frying has not happened, increase the time and temperature. Everything comes with experience, but in the standard everything is prepared quickly. Cabbage and onions should not be boiled, but rather crunchy. Therefore, they cannot be cooked for a long time.

If desired, you can add ground dark pepper.

Fried rice noodles

Fried rice noodles - recipe

Since fried noodles are traditionally considered a very economical dish, less meat can be used for cooking them than indicated in the recipe. Tree ears are small, shriveled, gelatinous dried black mushrooms. They are sold by weight in Chinese grocery stores.

For 4-5 servings:

dry rice noodles 500 g;

boiling water 1.25 l;

"tree ears" 60g;

pork chop containing 250-350 g of meat 2-3 pieces;

soy sauce 4 tbsp. l.;

cornmeal 1 tsp;

green onions, trimmed 5 pcs.;

peanut butter 80 ml;

salt 2 tsp;

sesame oil 4 tsp

Fried rice noodles - recipe

Take a large bowl, put dry rice noodles in it and pour 1 liter of boiling water over it. Leave to soak for 15 minutes, then drain the noodles in a colander and rinse the floor twice with cold running water.

Put the mushrooms in a small bowl, cover them with the remaining boiling water and soak for 10 minutes. Then strain and rinse under water, carefully removing any foreign particles from the mushrooms, such as wood chips, that may have fallen into them.

To make it easier to thinly slice the pork, put it in the refrigerator for 10 minutes: the meat should become firmer, but not frozen. Then take the pork out of the refrigerator and cut into strips approximately 7.5 cm long and 5 mm wide. Water them with 3 tbsp. l. soy sauce, add cornmeal and mix well.

Take 2 "feathers" of green onions, cut them in half and cut into long thin strips; add the onion to the meat bowl. The remaining feathers "cut into pieces 5 cm long and chop them finely. Set the chopped onion aside.

Take a frying pan, put it on high heat for 15 seconds, then pour in the peanut butter. When the first bubbles appear on the surface of the oil, and a light smoke appears, you can add pork to it. Put the meat and spices in the pan and fry for 15 seconds, stirring and turning the pork strips continuously with a spoon or a wide fish knife. Add the "tree ears" and fry, stirring constantly, for another 1 min. After that, remove the pork and mushrooms from the pan, leaving only a few tablespoons of the mixture on it.

Put the noodles and finely chopped green onions in the pan with the rest of the meat and mushrooms. salt and drizzle with sesame oil. Fry the noodles for 2 minutes, stirring constantly so that they do not stick to the sides of the pan. Then put the partially cooked pork and tree ears back into the pan and drizzle with the rest of the soy sauce. Cook the noodles over high heat for 10 minutes: keep stirring so that the noodles do not burn and that all the ingredients are fried evenly. By now, the noodles should be quite soft. If you like crispy noodles, fry them longer - the longer you fry the noodles, the more crunchy they will turn out.

Second courses in haste. Short Recipes

As you understand, in Thailand, where rice is bread, there are a great many ways to cook rice noodles. I have already considered in my blog a recipe for one of the most popular Thai dishes - fried noodles, as well as noodles in vegetable sauce.
But one of my favorite and fastest dishes is Pad Si Yiwu rice noodles, i.e. translated from Thai "fried in soy sauce." It is a bit like Rat Na, but drier and richer in taste.
Rice noodles with soy sauce can be either vegetarian or not. In addition to vegetables, eggs, tofu, pork, chicken or shrimp are usually added.
Since in this dish I love rice noodles most of all, I will give a recipe for fried noodles with vegetables and an egg.

How to cook rice noodles with soy sauce Pad Si Yiwu

Ingredients for 2 servings:

• 250 gr fresh wide rice noodles or 150 gr. dry noodles (pre-soak dry noodles in cold water for 20 minutes),
• 1 egg
• 2 garlic cloves (optional)
• Green Chinese broccoli (kai-lan) or broccoli florets -1/2 cup,
• Fresh baby corn - ¼ cup (optional)
• Carrots - ¼ cup optional
• 3-4 tbsp vegetable oil for frying,
• 2 tsp ,
• 1 tbsp ,
• 1 tsp Sahara.

Ground chili and ground roasted peanuts are commonly used to season the finished dish.
How to cook fried rice noodles with soy sauce:
1. Cut the garlic into thin circles, carrots into half circles or long thin strips, corn into strips, and disassemble the broccoli into inflorescences.

2. Heat vegetable oil in a frying pan and fry the garlic, carrots and corn until half cooked. If you want to add thinly sliced ​​meat, then fry it first over high heat so that it does not have time to give juice.

3. Push the vegetables along the edges, break the egg into the middle of the pan and fry, stirring.

Xiamen Chao Mifeng, or fried rice noodles in Amoy. As the name implies, this dish comes from the city of Amoy, but this is the old name of the city. Now this ancient city is called Xiamen (or Xiamen) and is located in Fujian province. The first mention of it dates back to 282 AD. Under the name "Amoy", it is mentioned during the reign of the Song Dynasty (1126-1279). It is under the name "Amoy" that the Italian traveler (and at the same time the merchant) Marco Polo writes about this city in his notes. By the way, the word "ketchup" comes from this city.
Amoi-style fried rice noodles are a banquet dish, although, of course, they cook it at home. In addition to rice noodles, this dish also uses the second important ingredient - red-fried pork ribs in Amoy style. They can be served as an independent dish, and can be used as part of a complex dish (we have already told you how to cook such ribs at home, you can see the recipe). By the way, these ribs are also a banquet dish. Except at the festive table, pork ribs prepared in this way are often used as an ingredient in other dishes, for example, in the most popular version of the soup with noodles and pork ribs, Hongshao Paigu Mian. And the Chinese food industry produces canned ribs. So when cooking dishes with such ribs, it is the canned version that is most often used. Well, we, in the absence of canned ones, will cook them ourselves. Amoi style fried rice noodles are hearty and full of flavor and aroma. In addition to noodles and ribs, the dish uses fried chicken eggs, crushed into pieces during frying, popular vegetables cut into strips (carrots, onions, green onions and garlic) and traditional Chinese seasonings and spices - Shaoxing rice wine, light soy sauce, seasoning "Five Spice" The recipe is simple and quite realizable at home.

INGREDIENTS:
thin rice noodles - 100 g (or thin glass noodles - 2 briquettes),
Amoi style pork ribs - 150-200 g,
raw chicken eggs - 2 pcs.,
green onion - 1 arrow,
garlic - 2 cloves,
onion - 1 large onion,
carrots - half a medium,
seasoning "Five spices" wuxianmian - 1 tsp,
dry chicken broth in granules - 1 tsp,
light soy sauce - 1 tbsp.,
Shaoxing rice wine - 1 tbsp.,
salt - to taste,
water - as needed
vegetable oil - 2 tbsp.

The recipe is simple. True, you need to have either canned Amoy ribs (a very popular product in the Celestial Empire), or cook them yourself (here you can see the recipe). We proceed from the fact that we already have ready-made ribs in stock.
If you use thin rice noodles, put them in boiling water for 2 minutes, then drain the water, rinse the noodles with cold water, drain the remaining water from the noodles and set aside for now.
If you use thin glass noodles, then you need to soak them for 20-30 minutes insuitable container in warm water until softened. Then drain the water and let the rest of the water drain from the noodles. Set aside for now.
Break the eggs into a suitable bowl and beat them a little, as for an omelette, so that the whites and yolks are mixed. Fry the egg mass in 1 tbsp. l. warmed vegetable oil (it will be very fine if the oil is peanut butter), stirring constantly to divide the mass into small pieces. Set aside.

Peel the onion, wash the carrots, then peel the top layer (like potatoes).
Cut the onion lengthwise into rings and disassemble into layers, chop the carrots into thin strips. Set aside.
Rinse green onions, shake off water and dry with a towel, then cut into rings (only the green part, the white is not needed in this recipe).
Peel the garlic and chop finely.
In a wok, heat up 1 tbsp. l. vegetable oil (or peanut oil) and fry the onions and carrots until slightly softened.

Season with salt, five spices, dry chicken broth granules, light soy sauce, Shaoxing rice wine, water, and canned (or homemade) pork ribs. The amount of water as needed, literally 1-2 tbsp.
Stir the contents of the wok and let the ribs warm up.
Add the noodles and egg mass to the wok, mix, cover with a lid and cook over low heat for 2 minutes, while the liquid should be absorbed into the noodles.

How to cook rice noodles - cooking features

The basis of rice noodles is rice flour. Therefore, it cannot be considered a dietary product. In addition, you can make noodles yourself, because. this process is quite easy. It is made from both dried and raw dough. Usually, the noodles are boiled in boiling water, although there are recipes where they are deep-fried. At the same time, with the same success, you can fry already cooked noodles separately or with other ingredients.

The product can be consumed on its own, but it is most delicious to add to salads or soups, serve with seafood or meat. It is also combined with many other products, such as vegetables, mushrooms, chicken, etc. When serving the finished dish, it is poured over with all kinds of sauces and sauces, seasoned with soy sauce or a mixture of several dressings.

To cook rice noodles on your own, you will need an egg and rice flour in the following proportions: for every 0.5 kg of flour - 3 eggs and 1 tbsp. water. In the process of rolling, a special machine will be required, because. The dough is rolled out very thinly, almost to a translucent state.

You need to cook noodles strictly according to the instructions, they cook it extremely rarely. Usually for this product I use boiling water at 80 ° C, which is used to steam the noodles placed in a saucepan. Leave it under a closed lid, no more than 10 minutes, otherwise it will turn into an unappetizing sticky porridge. At the same time, be sure to stir it so that the product does not stick together. Then it is thrown into a colander and used for cooking. If the noodles are boiled, then this process takes place over low heat and does not exceed 2-5 minutes. It keeps for a long time.

There is also one type of rice noodles on sale - rice paper. This is the same dough, but not cut into noodles. Prepare paper for 15 seconds in hot water. Rolls or pancakes with sweet filling are made from it. You can also make your own rice paper using the same recipe.

If you want a low-calorie and tasty dinner, then Chinese chicken will be the best option. It takes a minimum of time to prepare, and products are sold in every store.

Ingredients:

• Rice noodles - 2 plates
• Chicken fillet - 2 pcs.
• Carrot - 1 pc.
• Garlic - 2-3 cloves
• Sweet pepper - 1-2 pcs.
• Vegetable oil - 2 tbsp.
• Soy sauce - 120 ml
• Green onions - 1 bunch
• Ground pepper - to taste

Step by step preparation:

1. Pour rice noodles with warm water, cover with a lid and leave for 5 minutes.
2. Peel the vegetables, wash and cut into long thin strips.
3. Rinse the chicken fillet, dry and also cut.
4. Heat vegetable oil in a frying pan and fry vegetables until translucent.
5. Add the fillet and continue to fry for 10 minutes over high heat, stirring constantly.
6. Drain the noodles in a colander, add to the pan with chicken and vegetables, pour in soy sauce, add finely chopped green onions and fry the food for another 3 minutes.

• Rice noodles - 100 g
• Carrot - 1 pc.
• Leek - 1 pc.
• Zucchini - 0.5 pcs.
• Garlic - 3 pcs.
• Soy sauce - 2 tbsp.
• Sunflower oil - 1 tbsp.
• Salt - 1 tsp
• Sugar - 1 tsp
• Cornstarch - 1 tbsp

1. Clean carrots and zucchini, wash and dry. Cut into thin ribbons, turning them into vegetable "noodles".
2. Cut the leek in half and thinly slice along the stem.
3. Heat vegetable oil in a frying pan and add onion. Cook it for 5 minutes until soft. Then add carrots, zucchini and pour in some water.
4. Mix the products, pass the garlic through the press, pour over the soy sauce and cook for 10 minutes.
5. At the end of cooking, season with cornstarch, salt and sugar. Stir and boil the broth. Turn off the fire.
6. Boil water in a small saucepan and add the rice noodles. Bring the water back to a boil and remove the pot from the stove. Keep the noodles in boiling water for 5 minutes, then drain the water and send it to the pan with the vegetables.
7. Mix the products thoroughly and heat for 5 minutes.
8. Arrange the finished dish on plates, sprinkle with herbs and serve to the table, pouring soy sauce.

• Rice noodles - 250 g
• Chicken fillet - 400 g
• Garlic - 3-4 cloves
• Fresh ginger - 5 g
• Soy sauce - 8-10 tablespoons
• Vegetable oil - for frying
• Tomatoes - 1-2 pcs.
• Bulgarian sweet pepper - 100 g
• Chinese cabbage - 100 g
• Greens (dill, parsley, onion, lettuce) - to taste

1. Pour hot water over rice noodles, stir, close the lid and leave to infuse for 5 minutes.
2. Rinse the chicken under running water and cook until tender without adding salt, roots and spices. Remove from broth and cool completely. Then cut into small pieces and fry a little in hot oil in a frying pan.
3. Pour vegetable oil into another pan and heat it up. Put in it peeled and finely chopped ginger and garlic until light golden brown.
4. Then add sweet peppers and finely chopped Beijing cabbage into the pan, cut into thin strips.
5. Fry the products and put the sliced ​​​​tomatoes, pour in the soy sauce, put the meat and noodles.
6. Warm the food over medium heat under the lid for 5 minutes and serve.

Video recipes: