POOLEE RICE NOODLES RECIPES

ONE POT THAI-STYLE RICE NOODLES RECIPE | ALLRECIPES

One Pot Thai-Style Rice Noodles Recipe | Allrecipes image

Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.

Provided by Kniterly

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons cornstarch
1?½ tablespoons water
6 cups chicken broth
2?½ tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon ground coriander
1 (16 ounce) package thick rice noodles
1 cup sliced zucchini
1 cup sliced red bell pepper
2 cooked chicken breasts, cut into 1-inch cubes
¼ cup crushed peanuts
¼ cup chopped fresh cilantro

Steps:

Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

Nutrition Facts : Calories 586.8 calories, CarbohydrateContent 104.9 g, CholesterolContent 29.6 mg, FatContent 9.2 g, FiberContent 3.9 g, ProteinContent 17.4 g, SaturatedFatContent 1.4 g, SodiumContent 2736.3 mg, SugarContent 3.6 g

THAI RICE NOODLE SALAD RECIPE | ALLRECIPES

Thai Rice Noodle Salad Recipe | Allrecipes image

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.

Provided by christinadavis

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Total Time 30 minutes

Prep Time 20 minutes

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 (8 ounce) package dried rice noodles
1 tablespoon olive oil
¼ head romaine lettuce, chopped
¼ red bell pepper, diced
¼ cup chopped red onion
3 green onions, chopped
¼ cucumber, diced
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 (1 inch) piece fresh ginger root, minced
¼ jalapeno pepper, seeded and minced
2 cloves garlic, minced
? cup olive oil
¼ cup rice vinegar
¼ cup soy sauce
¼ cup white sugar
1 lemon, juiced
1 lime, juiced
1 teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon paprika

Steps:

Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.

Nutrition Facts : Calories 471.8 calories, CarbohydrateContent 65.2 g, FatContent 21.9 g, FiberContent 2.4 g, ProteinContent 3.9 g, SaturatedFatContent 3.1 g, SodiumContent 1591.5 mg, SugarContent 14.4 g

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THAI RICE NOODLE SALAD RECIPE | ALLRECIPES

Just made it up 5 minutes ago and it's really good. It can be served warm or cold; toss again right before serving. Do not overcook the noodles.
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