HOW TO PREPARE RICE STICK NOODLES RECIPES

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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

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

HOMEMADE RICE STICK NOODLES | CHINA SICHUAN FOOD



Homemade Rice Stick Noodles | China Sichuan Food image

Homemade starch noodle and rice noodles

Provided by Elaine

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 15

noodle presser
1/2 cup potato starch
1/2 cup rice flour ( or potato starch )
1/2 cup hot boiling water
1 tbsp. vegetable cooking oil (, without particular flavor )
1/2 whole chicken ( , cut into small pieces)
50 g dried mushroom mix
1 thumb ginger (, smashed )
4-5 pieces of pan-fried tofu
3 fresh shiitake mushrooms
1 small bunch oyster mushroom
2 scallion white
chopped scallion and coriander
toasted peanuts
salt as needed

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.

Nutrition Facts : Calories 516 kcal, CarbohydrateContent 45 g, ProteinContent 28 g, FatContent 25 g, SaturatedFatContent 10 g, CholesterolContent 95 mg, SodiumContent 110 mg, FiberContent 3 g, SugarContent 2 g, ServingSize 1 serving

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