COOK RICE STICKS 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

RICE STICK SALAD WITH SHREDDED VEGETABLES RECIPE - NYT COOKING

Rice Stick Salad With Shredded Vegetables Recipe - NYT Cooking image

Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here — if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.

Provided by Martha Rose Shulman

Total Time 45 minutes

Yield Serves six

Number Of Ingredients 16

Ingredients

1 1/2 cups purple cabbage, finely shredded
7 to 8 ounces thin rice sticks
1 tablespoon shredded pickled ginger (optional)
1 cup shredded or julienne carrot
1/2 cup julienne cucumber
1/2 cup julienne red pepper
2 tablespoons chopped or slivered fresh mint
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons seasoned rice vinegar
1/2 teaspoon sugar
2 teaspoons minced ginger
1 tablespoon low-sodium soy sauce
2 tablespoons Asian sesame oil
2 tablespoons canola oil
optional: 1 cup shredded chicken, cooked

Steps:

Place the cabbage in a bowl, salt generously and cover with cold water. Let sit for 15 minutes, then drain and dry on paper towels.
Meanwhile, place the rice sticks in another bowl and cover with hot water. Let sit for 20 minutes, until pliable, while you prepare the vegetables. Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil. Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.

Nutrition Facts : @context http//schema.org, Calories 236, UnsaturatedFatContent 8 grams, CarbohydrateContent 34 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 170 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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