FLAT NOODLES CALORIES RECIPES

Name: How to Make Homemade Wide Rice Noodles - Thai Sen Yai
Prep time: 5 min
Cook time: 5 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Thai
Ingredients: 1 cup Rice Flour; ½ cup Tapioca Flour; 1½ cups Warm Water; 1 tsp Salt; 2 tbsp Olive Oil; Vegetable Oil (for separating noodle sheets)

HOMEMADE FLAT WIDE RICE NOODLES FOR STIR FRY - THAI SEN YAI

Homemade Flat Wide Rice Noodles for Stir Fry - Thai Sen Yai image

The wide rice noodles used for Rad Na, Pad See Ew and other Thai dishes can be hard to find locally. Fresh rice noodles do not last very long either so you can't really buy them online either.Some people make do with dried noodles but the wide varierty of these can be difficult to find as well. So the answer is to make them at home. You'll be surprised how easy it is.

Provided by Phasinee Doddeo

Categories Cooking Ingredients Noodles

Total Time 70 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 6

Ingredients

1 cup Rice Flour
½ cup Tapioca Flour
1½ cups Warm Water
1 tsp Salt
2 tbsp Olive Oil
Vegetable Oil (for separating noodle sheets)

Steps:

Making the Rice Batter
Steaming the Noodles

Nutrition Facts : Calories 516 kcal, CarbohydrateContent 90 g, ProteinContent 5 g, FatContent 15 g, SaturatedFatContent 2 g, SodiumContent 1172 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving

DAN DAN NOODLES WITH SHRIMP RECIPE | EATINGWELL

Dan Dan Noodles with Shrimp Recipe | EatingWell image

Skip takeout and make these delicious, healthy dan dan noodles with a sesame-soy sauce, shrimp and peanuts in just 30 minutes. The Sichuan preserved vegetables add a bright pop of tangy, slightly fermented flavor. Look for them at an Asian market if you want the most authentic flavor or use more commonly available kimchi.

Provided by Dirk Van Susteren

Categories Healthy Shrimp Pasta Recipes

Total Time 30 minutes

Number Of Ingredients 13

Ingredients

12 ounces Chinese flat noodles (see Tips) or linguine
2 tablespoons sugar
2 tablespoons dark soy sauce (see Tips)
2 tablespoons reduced-sodium soy sauce
2 tablespoons Chinese sesame paste (see Tips) or tahini
2 tablespoons chile-garlic sauce (see Tips)
2 tablespoons low-sodium chicken broth
1 tablespoon cider vinegar
2 tablespoons Sichuan preserved vegetables or kimchi, rinsed and chopped
2 tablespoons peanut oil or canola oil
16 raw medium shrimp (10-12 ounces see Tips), peeled and deveined
¼ cup chopped unsalted roasted peanuts
3 scallions, finely chopped

Steps:

Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse well. Transfer to a large shallow serving bowl.
Meanwhile, combine sugar, dark soy sauce, reduced-sodium soy sauce, sesame paste (or tahini), chile-garlic sauce, broth and vinegar in a small bowl. Place near the stove. Pat dry preserved vegetables (or kimchi) with a paper towel. Place near the stove.
Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add shrimp; cook, stirring, until the shrimp just starts to turn pink, about 2 minutes. Stir in the vegetables (or kimchi), then add the sauce mixture and cook, stirring, until the shrimp is just cooked through, 1 to 2 minutes.
Pour the shrimp mixture over the noodles. Top with peanuts and scallions. Toss together at the table before serving.

Nutrition Facts : Calories 387 calories, CarbohydrateContent 51 g, CholesterolContent 66.2 mg, FatContent 11.8 g, FiberContent 3.6 g, ProteinContent 19.9 g, SaturatedFatContent 1.9 g, SodiumContent 584.6 mg, SugarContent 5.7 g

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