Best 4 Homemade Asian Rice Noodles Recipes

QUICK CHINESE-STYLE VERMICELLI (RICE NOODLES)

Steps:

• Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.

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.

RICE NOODLES WITH CHICKEN

Steps:

• Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises.
• Put all but a tablespoon of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn't cook through. Remove with slotted spoon.
• Add bean sprouts, peas and shiitakes. Stir until wilted and beginning to brown. Add sauces and wine. Remove from the pan.
• Drain noodles, and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly until all are mixed together and hot. Garnish, and serve.

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.