Best 4 Asian Rice Noodles Recipes

ASIAN MEATBALLS WITH RICE NOODLES

Steps:

• Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
• Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
• Rinse rice noodles in cold water until they go slightly soft. Set aside.
• Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
• Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
• Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
• Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
• Serve with soy sauce, chili oil and fresh lime wedges if desired.

SOUTHEAST ASIAN RICE NOODLES WITH CALAMARI AND HERBS

Steps:

• Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
• Boil noodles in same water until just tender, about 3 minutes.
• When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
• Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
• Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
• Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.

ASIAN DUMPLING SOUP WITH RICE NOODLES

Steps:

• 1. add first group of ingredients to a pot, bring to a boil. Boil for 2 minutes.
• 2. Add in snow peas and dumplings, simmering for 2-3 minutes until dumplings are cooked through.
• 3. Add remaining ingredients to the pot, or place in individual bowls and spoon the hot soup over the top, garnishing with green onions and cilantro.

HOMEMADE ASIAN RICE NOODLES

Steps:

• Combine all ingredients except the oil in a large bowl and beat until smooth.
• Strain through a fine wire sieve.
• Mix in oil and let rest for 30 minutes.
• Coat an 8 or 9-inch square pan with oil.
• Fill the part of the steamer which contains water, and bring to a boil.
• Stir up the reserved noodle batter to recombine.
• Coat the bottom of the oiled pan evenly, using about ½ cup batter.
• Place filled pan in the steamer, arranging a towel between the pan and the top of the steamer to catch condensation, without allowing the towel to touch the batter.
• Steam 5 minutes; remove pan from steamer and place in a container of cold water.
• Keep in the cold water until the steamed mixture is cool.
• Remove mixture from pan and place on a lightly oiled baking sheet.
• Lightly brush the top with oil.
• Continue in this manner until all batter has been used, stacking the sheets on one another.
• Remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
• The sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
• This may be frozen.
• To cook, whether fresh or frozen, cover with cold water and soak 15 minutes for thin noodles, or up to 1 hour for thick ones.
• Drain and cook briefly in plenty of boiling water as for other types of pasta.