ASIAN BEST RICE STICK RECIPES

Name: Rice Stick noodles Stir Fry
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bunch of rice stick noodles around 200g; 1 cup of shredded chicken ( , either breast or leg); 1 cup of celery; 1 red pepper ( , cut into pieces); 2 cloves garlic ( , sliced); 1 green onion; pinch of salt; 1/2 tablespoon light soy sauce; 1/2 tablespoon Laoganma Dou-chi chili sauce ( , or other chili sauces); 1 tablespoon cooking oil; toasted sesame seeds (optional); 1/2 tablespoon light soy sauce; 1/2 tablespoon oyster sauce; pinch of ground pepper; 1 tablespoon cornstarch; 1 tablespoon cooking wine

RICE STICK NOODLES STIR FRY | CHINA SICHUAN FOOD

Rice Stick Noodles Stir Fry | China Sichuan Food image

Super easy and healthy rice stick noodles stir fried with chicken, celery and a national chili sauce from China--Douchi chili sauce.

Provided by Elaine

Categories staple food

Total Time 130 minutes

Prep Time 120 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 16

Ingredients

1 bunch of rice stick noodles around 200g
1 cup of shredded chicken ( , either breast or leg)
1 cup of celery
1 red pepper ( , cut into pieces)
2 cloves garlic ( , sliced)
1 green onion
pinch of salt
1/2 tablespoon light soy sauce
1/2 tablespoon Laoganma Dou-chi chili sauce ( , or other chili sauces)
1 tablespoon cooking oil
toasted sesame seeds (optional)
1/2 tablespoon light soy sauce
1/2 tablespoon oyster sauce
pinch of ground pepper
1 tablespoon cornstarch
1 tablespoon cooking wine

Steps:

Pre-soak the rice stick noodles with room temperature water for at least 2 hours. I usually soak them in previous night. If you are using dried rice stick noodles, soak them for around 10 minutes.
Marinate chicken meat with all the seasonings.
To cook the rice noodles
To stir fry the dish

Nutrition Facts : Calories 597 kcal, CarbohydrateContent 100 g, ProteinContent 8 g, FatContent 15 g, SaturatedFatContent 2 g, CholesterolContent 19 mg, SodiumContent 2435 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving

CHINESE PORK WITH EGGPLANT AND RICE STICKS RECIPE | MYRECIPES

Chinese Pork with Eggplant and Rice Sticks Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings (serving size: 1 cup stir-fry mixture and 1/2 cup rice sticks)

Number Of Ingredients 17

Ingredients

3 ounces uncooked rice sticks (rice-flour noodles) or 4 angel hair or vermicelli
½ pound boneless pork loin roast
¼ teaspoon salt
½ teaspoon cracked black pepper
¼ teaspoon ground red pepper
2 teaspoons vegetable oil, divided
4 cups (1/2-inch) cubed peeled eggplant (about 8 ounces)
2 cups finely chopped onion
1 teaspoon bottled minced garlic (about 1 clove)
¼ teaspoon crushed red pepper
¼ cup fat-free, less-sodium chicken broth
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 tablespoon ketchup
1 teaspoon low-sodium soy sauce
2 tablespoons sesame seeds
1 cup coarsely chopped fresh cilantro

Steps:

Cook rice sticks according to package directions; drain and keep warm.
Trim fat from pork; cut into 1/2-inch pieces. Combine salt, cracked pepper, and ground red pepper. Sprinkle pork with pepper mixture.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add eggplant, and stir-fry 2 minutes. Remove from pan. Heat 1 teaspoon oil in pan. Add pork, and stir-fry 2 minutes. Add onion, and stir-fry 3 minutes. Add garlic and crushed red pepper, and stir-fry 1 minute. Add chicken broth, vinegar, sugar, ketchup, and soy sauce; bring to a boil, and cook 2 minutes. Return eggplant to pan, and cook until thoroughly heated. Sprinkle with sesame seeds and cilantro. Serve over rice sticks.

Nutrition Facts : Calories 294 calories, CarbohydrateContent 37.1 g, CholesterolContent 35 mg, FatContent 9.5 g, FiberContent 5.3 g, ProteinContent 17.1 g, SaturatedFatContent 2.2 g, SodiumContent 317 mg

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