SAIFUN NOODLE RECIPE RECIPES

MAI FUN NOODLES WITH SHRIMP - 500,000+ RECIPES, MEAL ...

Mai Fun Noodles with Shrimp - 500,000+ Recipes, Meal ... image

"An Asian rice noodle with lots of veggies and a little shrimp."

Total Time 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 8-oz package Mai Fun noodles
2 tablespoons curry powder (hot curry powder for a little kick)
6 tablespoons Oyster Sauce
6 tablespoons chicken broth
1 pound small shrimp peeled and deveined
4 leaves napa cabbage (Chinese cabbage) finely shredded
1 carrot peeled and shredded
1 stalk celery sliced very thin
1 cup broccoli florets
6 tablespoons red pepper sliced
6 scallions sliced thin
1 medium onion peeled, cut in half and sliced thin
2 tablespoons canola oil

Steps:

"The package directions on the rice noodles should be followed for the noodles to be softened. Set aside after draining. In a small bowl mix the curry powder with the Oyster sauce and broth and also set this aside. Bring a large pot of salted water to a boil. Blanch the shrimp for only a minute and set aside. In the same boiling water blanch for a minute or two the cabbage, carrot, celery, broccoli, red pepper and scallions. Set these veggies aside. In a large wok or skillet, heat the oil until almost smoking. Cook the sliced onion for 2-3 minutes while stirring. Toss in the drained noodles and add the curry mixture. Stir fry for a minute or so to mix well. Add the veggies, shrimp and continue stirring another minute or two. Serve while hot."

Nutrition Facts : Calories 122 calories, FatContent 4.42149344955764 g, CarbohydrateContent 6.78212062527169 g, CholesterolContent 110.5631401875 mg, FiberContent 1.94681872446026 g, ProteinContent 13.9145511954891 g, SaturatedFatContent 0.477772556165529 g, ServingSize 1 1 Serving (197g), SodiumContent 607.864863523611 mg, SugarContent 4.83530190081143 g, TransFatContent 0.250910281249718 g

SPICY GLASS NOODLES WITH CRISPY PORK (YUM WOON SEN) RECIPE ...

Spicy Glass Noodles With Crispy Pork (Yum Woon Sen) Recipe ... image

From Vietnam. Found on The Kitchen blog. Posted by Emma Christensen. She says: "This dish is actually quite elegant in its simplicity. The seasoned noodles are the real star with the crispy pork and other ingredients just there to play back up. It's usually served cold or room temperature, and many versions include either dried or whole cooked shrimp to make it a more substantial meal. I chose to leave the shrimp out of my dish, but please feel free to add them if shrimp are something you like."

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb ground pork
1 (6 ounce) package rice noodles (bean threads or saifun)
3 green onions, sliced into thin rounds
2 tablespoons roughly chopped cilantro
1 bird's eye chili, ribs and seeds removed, minced (substitute 1/4 teaspoon dried chili flakes)
2 tablespoons peanuts, roughly chopped
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice (from 1 lime)
chopped peanuts, for garnishing

Steps:

Warm a teaspoon of canola oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes, stirring frequently to break the pork into tiny crumbles. Cook for another 3-5 minutes, stirring less frequently, until the pork turns deeply golden and crispy. Set aside.
While the pork is cooking, set the noodles in a bowl and cover them with hot water to soak. Let them sit until softened, about 10 minutes or until the pork has finished cooking.
Bring a pot of water to a boil. Drop in the noodles and cook for 1-2 minutes, until the noodles are stretchy and tender. Drain and rinse under cool water. Use a pair of kitchen shears to cut the mass of noodles 3 or 4 times: this makes the long noodles easier to eat.
Combine the noodles, pork, green onions, cilantro, chili, and peanuts in a large bowl. Whisk together the soy sauce, fish sauce, sugar, and lime juice in a small bowl. Taste and add more of any of the ingredients to suit your tastes, then pour the sauce over the noodles. Use tongs or clean hands to lift the noodles, fold them over, and gradually work the ingredients into the noodles. Let stand at least 15 minutes before serving or refrigerate until serving. Garnish each dish with extra peanuts.
This dish is best on the day that it's made. For serving leftovers, make an extra batch of the sauce and add it to the noodles a few teaspoons a time, stirring the noodles until they loosen and become slippery again.

Nutrition Facts : Calories 367.6, FatContent 14.5, SaturatedFatContent 4.8, CholesterolContent 40.9, SodiumContent 1321.6, CarbohydrateContent 44.7, FiberContent 1.5, SugarContent 7.3, ProteinContent 13.8

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