HOW TO COOK RICE STICKS NOODLES RECIPES

Steps:

• Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, soy sauce, and rice wine or sherry in a small bowl. Combine the garlic, ginger, and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of the oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add the eggs, swirling the pan so that the eggs form a thin pancake. Cook 30 seconds to a minute, until set. Using a spatula, turn the pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board. Season to taste. Allow to cool, then roll up and cut into strips 1/4 inch wide. Place near the wok.
• Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili. Stir-fry no more than 10 seconds, until fragrant, and add the bok choy. Stir-fry for 1 minute, until it is bright green and the leaves are wilted, and add the broth mixture, the drained noodles, and the tomatoes. Reduce the heat to medium and stir-fry 1 to 2 minutes, until the noodles are just tender and the tomatoes are beginning to soften. Add the cilantro and egg shreds, and the salt and sugar, and stir-fry another 30 seconds to a minute, until well combined. Add the sesame oil, stir together, and serve, garnished with cilantro sprigs if desired.

Steps:

• Prepare the chicken stock ahead. Place blanched chicken chunks, and pre-soaked dried mushrooms or other ingredient you prefer in a large pot. Load with 4 to 5 liters of water. Use soup procedure.
• In a large bowl, place potato starch in center and then place rice flour in. Add vegetable cooking oil. Then pour the hot water in while stirring. Let the dough cool slightly.
• Then knead the dough for several minutes until smooth and there is no small bumps (highly recommend at least 8 minutes kneading). The dough will be quite stretchable.
• Assemble the dough into the presser.
• Bring a large pot of hot water to a boiling and then prepare a bowl of cold water at side.
• Slow down the fire until the hot water boils. Push the noodles into the boiling water. During this process, try to finish this at one stretch and avoid stopping. Transfer the noodle to the cold water as long as the water boils once again.
• In a large pot, add tofu, scallion, mushrooms and then load with chicken stock. Add salt to taste. Simmer for 10 minutes and then place the rice noodles in. Cook for a short time when the soup starts to boil. Turn off fire and top with coriander, chopped scallion and toasted peanuts.