RICE NOODLES SERVING SIZE RECIPES

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PARTY RICE AND NOODLES RECIPE - FOOD.COM



Party Rice and Noodles Recipe - Food.com image

This recipe is a family favorite that I have been making for years. It is tried and true. We especially love it served along side baked chicken dishes.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 8

1 cup long grain white rice
4 tablespoons butter
1/2 cup finely diced onion
4 ounces mushrooms, sliced
1 (13 3/4 ounce) can chicken broth
1/4 cup water
1/2 teaspoon salt
1 cup medium egg noodles

Steps:

  • Preheat oven to 350 degrees.
  • In 10" skillet over medium heat, brown rice, stirring until golden in color.
  • Put rice in a 1-1/2 quart casserole.
  • In skillet over medium heat melt butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
  • Stir in chicken broth, water and salt; heat to boiling.
  • Stir hot broth mixture and uncooked noodles into rice in casserole.
  • Cover and bake 30 minutes or until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.

Nutrition Facts : Calories 238, FatContent 8.9, SaturatedFatContent 5.2, CholesterolContent 28.1, SodiumContent 471.4, CarbohydrateContent 33.6, FiberContent 1.1, SugarContent 1.2, ProteinContent 5.6

ASIAN RICE NOODLE AND SHRIMP SOUP RECIPE | MYRECIPES



Asian Rice Noodle and Shrimp Soup Recipe | MyRecipes image

This Asian-inspired soup features thin rice noodles, shrimp, ginger, and fresh vegetables.

Provided by Lori Powell

Total Time 32 minutes

Prep Time 15 minutes

Cook Time 17 minutes

Yield Makes: 4 servings (Serving size: 1 1/4 cups)

Number Of Ingredients 13

3 ounces thin rice noodles
2 teaspoons sesame oil, divided
2 teaspoons canola oil
4 ounces sliced shitake mushroom
4 cups (32 ounces) boxed low-sodium vegetable broth
2 cups grated carrots (about 1 )
1 (1-inch) piece ginger, peeled and cut into 4 (1/4-inch) coins
½ pound medium shrimp, peeled and deveined (about 20 shrimp)
2 cups sliced scallions
2 teaspoons fresh lime juice
1?½ teaspoons low-sodium soy sauce
2 tablespoons chopped fresh cilantro
2 tablespoons fresh mint leaves

Steps:

  • Bring a large pot of water to a boil; remove pan from heat. Add noodles; let soak just until tender (about 8 minutes). Drain the noodles in a colander; rinse. Toss the noodles and 1 teaspoon sesame oil in a large bowl; set aside.
  • Add canola oil to pan; sautémushrooms over medium heat, stirring until soft and golden (about 2–3 minutes). Add broth, carrots, and ginger; simmer 5 minutes. Add shrimp; simmer until shrimp is cooked through (about 2 minutes). Stir in scallions, lime juice, soy sauce, and half of herbs.
  • Divide noodles among 4 serving bowls; ladle soup over noodles. Sprinkle soup with remaining herbs; drizzle each with the remaining sesame oil.

Nutrition Facts : Calories 203 calories, CarbohydrateContent 29 g, CholesterolContent 84 mg, FatContent 5 g, FiberContent 2 g, ProteinContent 10 g, SaturatedFatContent 1 g, SodiumContent 518 mg, SugarContent 3 g

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