RICE STICK NOODLES STIR FRY | CHINA SICHUAN FOOD
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
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
RICE STICK SALAD WITH SHREDDED VEGETABLES RECIPE - NYT COOKING
Rice stick salad is a terrific vehicle for vegetables. Play around with the ingredients here — if you have different vegetables than those called for, try them. You might shred lettuce in addition to the cabbage, add some bean sprouts, add a minced chili or some cayenne if you want a little spice.
Provided by Martha Rose Shulman
Total Time 45 minutes
Yield Serves six
Number Of Ingredients 16
Steps:
- Place the cabbage in a bowl, salt generously and cover with cold water. Let sit for 15 minutes, then drain and dry on paper towels.
- Meanwhile, place the rice sticks in another bowl and cover with hot water. Let sit for 20 minutes, until pliable, while you prepare the vegetables. Drain, and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
- In a large bowl, toss the noodles with the pickled ginger, all of the vegetables, chicken (if using), mint and cilantro.
- Whisk together the lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil and canola oil. Toss with the noodle mixture, transfer to a platter or salad bowl, and serve.
Nutrition Facts : @context http//schema.org, Calories 236, UnsaturatedFatContent 8 grams, CarbohydrateContent 34 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 170 milligrams, SugarContent 3 grams, TransFatContent 0 grams
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- 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.
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