HOW TO COOK CHANTABOON RICE STICK NOODLES RECIPES
RICE STICK NOODLES - RECIPE PETITCHEF
Recipe Main Dish Rice stick noodles - Recipe Petitchef
Provided by jaisy
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 3
Number Of Ingredients 17
Steps:
- Soak the noodles in water for about 30 minutes until soft. Drain and set aside. Boil shrimp with little water and set aside.
- Boil chicken thighs with 4-5 cups water till cooked. Reserve chicken broth for cooking noodles.
- Cut chicken into small pieces. Heat oil in a pan, add garlic and green chilli, fry for 2-3 minutes. Fry onion till the raw smell goes, add salt, cabbage, carrot and cook for 5 minutes.
- Add chicken, shrimp, peas, button mushroom and pepper powder to this. Saute well, then add soy sauce, hot sauce, tomato sauce, oyster sauce.
- Cover and cook for 4-5 minutes or till cooked and set aside. Add broth to another pan and transfer to stove, when its starts boiling, add noodles, cook till it become soft.
- Reduce the flame to medium, add the prepared mix to this. Mix well with wooden spoon.
- Add green onion, Serve hot.
SHRIMP WITH RICE STICK NOODLES AND VEGETABLES (WW) RECIPE ...
We enjoyed this simple low fat meal. If you are following WW flex plan this is only 3 points/serving. Recipe source: WW magazine (July 2008)
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small cup combine dressing ingredients (vinegar - sesame oil), whisking until smooth.
- In a large pot of boiling water cook noodles according to package directions (my package didn't have cooking directions, so I cooked them for 5 minutes), with a slotted spoon transfer noodles to a colander and drain (reserving cooking water in pot). Rinse under cold running water; drain well. Transfer to a large bowl.
- Return cooking water to a boil. Add shrimp and cook until opaque (3-5 minutes). Rinse under cold water; drain.
- Combine shrimp, dressing and the remaining ingredients with the noodles; toss to combine.
- This can be made ahead and refrigerated for up to 2 days.
Nutrition Facts : Calories 267, FatContent 3.5, SaturatedFatContent 0.6, CholesterolContent 172.8, SodiumContent 474, CarbohydrateContent 31.6, FiberContent 2, SugarContent 4.5, ProteinContent 25.9
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