Rice vermicelli- an inseparable element of Chinese fast food, one that, like many other things, was invented by this nationality long before the origin of Western analogues. Unlike them, the Chinese version is much healthier. Thus, rice vermicelli contains three times fewer calories than vermicelli made from wheat flour.
You will need
- For rice vermicelli with chicken:
- 300 g rice vermicelli;
- 500 g chicken fillet;
- 2 carrots
- 1 onion;
- 50 g olive oil;
- 50 g soy sauce.
- For rice vermicelli with vegetables:
- 500 g vermicelli;
- 4 tbsp. l. vegetable oil;
- 2 onions;
- 2 sweet peppers;
- 2 carrots;
- 1/4 head of cabbage;
- 4 tbsp. soy sauce.
- black pepper.
- For the Thai Rice Vermicelli Soup:
- 1 kg of fresh fish;
- 250 g vermicelli;
- 2 onions;
- 4 cloves of garlic;
- ginger root (4 cm);
- 150 g canned bamboo;
- 0.5 coconut milk;
- 2 chili peppers;
- zest of 1 lemon;
- 2 tbsp. rice starch;
- 2 tbsp. l. vegetable oil;
- ground turmeric
- salt.
Instructions
1. Boil water at the rate of 1 liter per 100 g of vermicelli, lower into boiling water vermicelli. Bring the water back to a boil, cook vermicelli no more than five minutes, then drain in a colander and rinse with cold water.
2. Rice vermicelli with chickenCut the onion into rings, chop the carrots into huge strips, fry in olive or any other odorless oil. Cut the chicken fillet into small slices or large strips, add to the fried onions and carrots. Fry everything together, then add the rest of the oil and soy sauce. Mix the noodles with the fried mixture and serve either cold or hot.
3. Rice vermicelli with vegetables Boil vermicelli and add 1 tbsp. l. vegetable oil. Wash and peel the vegetables, cut the onions into huge cubes, remove the seeds from the peppers, cut into huge cubes, grate the carrots on a huge grater, cut the cabbage into huge strips. Heat 3 tbsp in a deep frying pan. vegetable oil.
4. Fry the onion over high heat for 2 minutes, then add pepper, carrots, cabbage, stir and fry for another two minutes. Add to pan vermicelli, salt, pepper and simmer for the same amount of time, add soy sauce at the end.
5. Thai rice soup vermicelli uClean the fish, gut it, rinse with cold water, cut off the head, tail, fins, cut into fillets, set aside the flesh, put everything else in a saucepan and pour 3 liters of cold water. Place on the fire, bring to a boil, skim off the foam, reduce the heat, add salt, add lemon zest, and simmer for forty minutes over low heat without a lid. Strain the finished broth.
6. Wash the chili pepper, remove the seeds, cut one pod into thin strips. Chop the onion and garlic, peel and cut the ginger into thin slices. Drain the water from the jar with canned bamboo, cut it into 2 cm slices. Cut the fish fillets into 2 cm cubes, mix 1 tbsp in a bowl. l. rice starch with turmeric and salt, roll the slices in the mixture.
7. Heat vegetable oil in a deep frying pan with a thick bottom, fry the prepared ginger, onion, and garlic for four minutes. Place the fish slices in the pan and fry over high heat for 3 minutes, stirring continuously.
8. Place 1 liter of strained broth on the fire, add coconut milk, add 1 chili pod and bamboo, bring to a boil and cook for five minutes. After this, remove the chillies from the pan and add the finely chopped chillies. Mix the remaining broth with 1 tbsp. l. rice starch, pour into the boiling broth, bring to a boil again.
9. Cook rice separately vermicelli, arrange it on plates, put fish and vegetables in the plates, pour in hot broth and serve immediately.
In the East with rice vermicelli There are a lot of rituals and beliefs associated with it. It is recommended to consume dishes with it if you are overweight and have signs of body decline, because... they are believed to dissipate harmful energy. The Japanese believe that eating rice vermicelli prolongs life and brings bliss.
You will need
- For the recipe “Rice Vermicelli in Pineapple Shrimp Sauce”:
- 100 g rice vermicelli;
- 2 tbsp. vegetable oil;
- 200 g peeled shrimp;
- 200 g canned pineapple;
- 100 g leeks;
- 2 tbsp. tomato paste;
- 50 g cilantro;
- 2 tbsp. soy sauce;
- 1 pinch of ground black pepper;
- 1 pinch ground chili pepper;
- salt to taste;
- 100 ml canned pineapple juice;
- 1/2 pcs. lime
- For the recipe “Salad with chicken and rice vermicelli”:
- 170 g rice vermicelli;
- 450 g chicken fillet;
- 230 g leeks;
- 3 pieces of carrots;
- 120 g spinach;
- 1 tbsp. peanut butter;
- 1 clove of garlic;
- 1 tsp ginger;
- 1/2 tsp. chili pepper;
- 1 1/2 tbsp. soy sauce;
- salt to taste.
- For the Rice Vermicelli and Beef Soup recipe:
- 500 g beef;
- 700 g mushrooms;
- 200 g rice vermicelli;
- 3 tbsp. soy sauce;
- 2 cloves of garlic;
- 1 tsp Sahara;
- 1 bunch of parsley;
- chili pepper to taste;
- 50 g butter;
- 8 glasses of water;
- green onions;
- sesame;
- salt.
Instructions
1. Rice vermicelli in pineapple-shrimp sauce Pour vegetable oil into the pan. Cut the leek into thin rings, place in a frying pan, and fry for about 3 minutes. Cut the pineapple into small cubes and add it to the pan. Also add two types of pepper, salt, lime juice, soy sauce. Simmer for 2 minutes. Add tomato paste, simmer for 2 minutes. Add shrimp and cook for another 2-3 minutes. Add cilantro and remove from heat.
2. Heat oil for deep frying. Break the vermicelli in half and drop small portions into the hot oil for a few seconds. It should turn white and swell. Using a slotted spoon, remove the vermicelli, place in a colander or sieve so that the remaining oil can drain, and add salt.
3. Salad with chicken and rice vermicelli Fill a two-liter saucepan halfway with water, add salt. Cover with a lid, place over medium heat, and wait until the water boils. After this, lift the lid and remove the pan from the heat. Place rice vermicelli in the pan, stir, cover with a lid. After 3 minutes, drain the vermicelli into a colander and rinse with warm water. Place the noodles on a towel and let dry.
4. Boil the chicken fillet and cut into small thin pieces. Wash the leeks and cut into slices. Cut the carrots into slices. Wash and chop the spinach for the salad.
5. Heat the oil in a saucepan over medium heat for 3 minutes. Pour leeks and carrots into a saucepan and fry in boiling oil for 2 minutes. Add chicken, pepper, garlic and ginger, fry for 3-4 minutes. Add soy sauce and spinach and fry for another 2-3 minutes in boiling oil. Add vermicelli, stir. Serve hot or cold, garnished with herbs.
6. Soup with rice vermicelli and beef Cut the beef into thin pieces. Mix soy sauce, chopped parsley, sugar and chili pepper, marinate beef in the mixture for 1 hour. Chop the mushrooms, fry in butter, add a glass of water and simmer for 10 minutes.
7. Boil water, add beef with marinade, bring to a boil. Add the mushrooms along with the released juice, add salt and cook for another 10 minutes. Boil rice vermicelli and place in bowls, pour into soup, sprinkle with green onions and sesame seeds.
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Note!
There are 3 types of rice noodles on sale: more thin noodles - funchoza, lokshina and primitive noodles - vermicelli. The number of minutes for cooking depends on the thickness of the noodles. fried rice noodles with soybean steam and chicken breast. How to Cook Rice Noodles Soak the rice noodles in warm water for 5-20 minutes until the noodles are soft.
Helpful advice
Cut the chicken breast into strips and quickly fry, stirring occasionally. Transfer to a plate, cover with a lid. Add diced vegetables (besides cabbage) to the oil in which the chicken was fried, and, stirring frequently, cook for several minutes, adding a little chicken broth. Once the vegetables are ready, add the chicken. Pour boiling water over the rice noodles and leave for 3 minutes. Drain the water and transfer the noodles to the pan with the chicken and vegetables. Mix everything quickly, season with pepper and soy sauce. The dish is ready.
There are quite a few recipes for making rice soup. Every housewife has her own. Rice soup is great because it can be both a good nutritious dish and a dietary one. Its preparation does not require much effort. The soup activates digestion, is good for joints, and has a diuretic effect. To prepare it, it is better to use medium grain rice.
You will need
- rice (75 g);
- potatoes (5 pcs.);
- carrots (1 pc.);
- onion (1 pc.);
- butter (30g);
- parsley (10g);
- water (80 ml).
- Dishes:
- pot;
- pan.
Instructions
1. Sort and rinse the rice. Soak in cold water for 30-60 minutes.
2. Fill the pan with water. Salt the water.
3. Peel the potatoes, rinse and cut into cubes.
4. After this, peel the carrots and onions.
5. Chop them into strips. Chop the parsley.
6. Take out the frying pan and put it on the fire. Put in butter.
7. Fry the carrots, onions and parsley until golden brown.
8. Place the potatoes in salted hot water and boil them until half cooked.
9. After this, add the soaked rice and passivated vegetables. Bring to a boil. Rice soup is ready!
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Note!
Wash the parsley not in cold water, but in warm water - it will be more fragrant. Young potatoes are easy to peel if you briefly put them first in hot water and then in cold water.
Helpful advice
To give the rice soup a nice sweet note, together with all the vegetables, you can add sweet pepper, cut into thin strips.
Ginger root is a spicy aromatic plant widely used in cooking. If you cook broths and soups with it, it will give them an obvious spicy flavor, classic for oriental dishes. Ginger infusions and decoctions, better known as teas, are famous remedies for colds, help with nausea and some gastrointestinal problems.
You will need
- Chinese chicken broth
- – 1.5 kg chicken;
- – 10 cups of cold water;
- – 5 centimeters of fresh ginger root;
- – 1 bunch of fresh green onions;
- – 1 tablespoon of Chinese rice wine;
- – 1 tablespoon of soy sauce;
- – ground black pepper.
- Korean ginger tea
- – 1 large ginger root;
- – 500 ml water;
- – 1 orange;
- – 2 Asian pears;
- – 1/2 cup sugar.
Instructions
1. In China, many soups are made from seafood, vegetables, chicken, etc. – prepared on the basis of chicken broth. In some translated recipes you may come across the term “Chinese chicken broth”. This is what is incredible without ginger root. In addition, for him, he certainly takes an old chicken, not every one, but only the frame, wings, and neck.
2. Rinse the chicken under running water and place in a saucepan. Ginger peel and cut into pieces. Cut the green onions into slices, cutting them slightly diagonally. You can do this not with a knife, but with scissors. Fill the chicken with water, add ginger, onion, and add wine. Bring to a boil, skimming the foam periodically, reduce heat, pour in soy sauce, season with pepper and cook for another 2 hours. Strain the broth and use as directed in the recipes. You can make this broth for future use; it keeps deliciously frozen. If you add red pepper flakes, garlic and a little sesame oil to it, you will get a good remedy for colds.
3. Korean ginger tea is drunk both in winter and summer. In hot weather, cooled, it beautifully quenches thirst; in cold weather, fragrant and scorching, it warms. If you're making it in the winter, when Asian pears are hard to come by, replace them with a teaspoon of cinnamon, persimmons, and a few tablespoons of honey.
4. Peel and chop the ginger root. You should have 3/4 cup of ginger chunks. Using a fine grater, remove the zest from the orange, peel it and chop it. Also peel the pear and cut into quarters. Pour water into a saucepan, add ginger and orange zest and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Remove from heat, add sugar, add pear slices and orange slices, stir until sugar dissolves. Cover with a lid and leave for about 1 hour. Serve chilled or warmed, if desired.
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The Japanese use soybean sauce as salt. Correctly cooked sauce contains sea salt and is very suitable. So, lactic acid bacteria sauce and improve stomach function.
You will need
- To make homemade soy sauce:
- 100-120 g soybeans;
- 2 tbsp. butter;
- 50 ml clarified chicken broth;
- 1 tbsp. wheat flour;
- sea salt to taste.
- For the recipe “Young cabbage salad with soy sauce”:
- 1 head of young cabbage;
- 1 fresh cucumber;
- 1 scarlet sweet pepper;
- 1 yellow sweet pepper;
- 2 tbsp. clear soy sauce;
- 1 tbsp. rice vinegar;
- 2 tbsp. sesame oil;
- ground black pepper.
Instructions
1. Homemade soybean cooking method sauce aCook the soybeans in a saucepan with a little boiling water. Strain through a colander, transfer the soybeans to an iron bowl and mash with a ladle. Combine the beans with the remaining ingredients and mix thoroughly. Place on the stove and bring to a boil. Cooked this way sauce ready to eat.
2. Industrial method of preparing soybean sauce aSoybeans are cleaned and boiled. The resulting mass is placed on washed mats in small lumps. After some time, the porridge will become moldy. Now it needs to be crushed into small slices and left for another two months. After 2 months, the fermentation process should stop. The resulting soybean lumps are placed in containers with salt water. Over the course of a year, this liquid is filtered, thickens and becomes viscous.
3. Soybean sauce can be used to emphasize and enhance the taste and aromatic properties of the dish. For example, it is added to various salads, vegetable stews, fish and meat. Myself sauce It has a piquant aroma and pungent taste and is able to preserve its taste for a long time. Special storage conditions for soybean sauce but not required.
4. Young cabbage salad with soy sauce Wash the cucumber and peppers. Cut the cucumber into strips and the peppers into thin half rings. Remove the core from the peppers in advance. Rinse the cabbage and cut into 4 parts, chop into thin pieces. Sprinkle with salt and rub lightly with your hands. Mix all this in a bowl. Season the salad with soy mixture sauce ah, vinegar and sesame oil. Season with black pepper before serving.
Rice noodles were invented several centuries ago in China. It is also popular among Europeans. If you want to prepare an appetizing dish from this ingredient at home, then you need to know how to cook rice noodles.
You will need
- – 100 grams of rice noodles;
- – 300 g chicken fillet;
- – 3 cloves of garlic;
- – a little white cabbage.
- For the sauce:
- – 10 ml soy sauce;
- – 50 g tomato paste;
- – a slice of ginger;
- – juice of one lemon;
- – 3 teaspoons of sugar;
- – a little chili pepper.
Instructions
1. A lot of delicious dishes are prepared from this Asian product. If you want to make an evening of Asian cuisine at home with rice noodles, then the choice will be huge. Some people like soup with this product. Others love it as a side dish for fish, vegetables, and meat. Still others will not refuse an exotic salad with this ingredient.
2. For all these types of dishes, rice noodles are cooked in a certain way. If you want to pour yourself a bowl of fragrant Asian soup, first soak the noodles in water. She should lie in it for 5 minutes. Only later boil it, placing it in boiling broth for 3 minutes.
3. To prepare salads, pre-soaking is not necessary. Immediately place the edible cereal threads in boiling water and cook the product in it for 3 minutes. Afterwards, rinse with cold water.
4. Not only culinary but also confectionery dishes are made from rice noodles. If you want to prepare dessert, then prepare the noodles in a special way - put them in boiling water for 20 seconds and remove them immediately. Do the same with thin varieties. Place the finished noodles in a colander. Then the excess liquid will drain and the noodles will not lose their shape.
5. This is especially important for funcheza - a long type of rice noodle. Handle it very carefully, otherwise the strips may break. Soak it for 5 minutes in hot water, and then place it in cold water for 30 minutes, after which carefully drain the water.
6. If you are preparing mi-fun for sauce or soup, then add it to these dishes after cold water and put it on the fire. As soon as the liquid boils, immediately turn off the heat and serve the hot dish to the table.
7. Cold funcheza harmonizes charmingly with spicy and vegetable sauces. This quality is considered when creating salads. But mi-fung is great not only in snack dishes. Deep fry the raw product for a beautiful side dish. You can also use it in salads.
8. As an example, we can talk about the preparation of “Rice noodles with chicken in sauce.” Because the noodles cook very quickly, make the sauce first. Place the tomato paste in a frying pan, heat it up a little and add soy sauce and sugar. Add ginger and chili, crushed using a blender, in the same way as lemon juice. Boil all this in a frying pan for 2 minutes, and then cool.
9. Finely chop the chicken fillet and fry in another pan. After this, add finely shredded cabbage and keep on fire until cooked. All that remains is to pour in the sauce and stir.
10. Place rice noodles in boiling and slightly salted water, turn off the heat and keep them in boiling water for 3 minutes. After this, drain in a colander and rinse with cold water. After this, add to the chicken with the sauce and fry for a minute. The dish is ready.
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Note!
It is not recommended to cook funcheza (mi-fun), because it can dissolve almost completely in boiling water.
Helpful advice
Prepare sauces, soups, side dishes, and savory dishes from rice noodles.
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Rice noodles come to us from southeastern cuisine. It is called funchoza. However, there are other sounds, the essence is the same. Unlike the usual noodles made from wheat flour, it is not customary to serve and eat it without some kind of sauces or additives. Rice noodles are very filling, but also bland and tasteless. That is why it is served with additional products. It goes perfectly with products that have their own specific strong aroma, such as smoked fish.
Now let's look at how to cook rice noodles. Pour water into the pan. And put it on the fire until it boils. There should be enough water so that the noodles float and do not stick together.
Pour the noodles into boiling water and stir with a spoon. Cook for about three minutes, you can’t do it any longer, otherwise it will turn into mush. Then we put it in a colander or sieve and pour boiling water over it. Cooked noodles are gray in color and become transparent.
Traditionally it is prepared with soy hot sauce, but I recommend preparing it with spicy tomato sauce or tomato paste. For the gravy, fry finely chopped onions in vegetable oil, add grated tomatoes or tomato paste diluted with boiled water, a spoonful of adjika, finely grated garlic and finely chopped herbs.
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How to cook rice noodles step by step video recipe
We have also prepared a video for you to fully understand the step-by-step cooking process.
Looking at the tips on how to cook rice noodles, you can easily prepare this dish at home, having all the necessary ingredients.
Even more delicious recipes.
Rice noodles is a popular Asian product made from rice flour. This culinary product is especially in demand in China and Japan. It consists of oblong threads ranging from two millimeters to three centimeters wide and up to fifty centimeters long. These delicious noodles have a white-gray tint (see photo), an appetizing dense texture and a faint rice taste. The highlight of this product is that its aroma contains pleasant nutty and bean notes.
Due to their similar appearance, rice noodles are often confused with funchose. However, these are two different products. The main difference is that real glass funchose is made exclusively from legumes, due to which it remains transparent even during heat treatment.
Noodles contain only two ingredients: rice flour and water. On their basis, a dense dough is made, from which long strips are subsequently formed using a special combine. Very rarely, corn starch is included in the composition of such a product for elasticity. Salt is not used at all when preparing this product.
Today this product is divided into the following types:
- gotiao – long and thin strips of dough;
- minxian - the thinnest noodles made from salted dough;
- shahefen - unlike gotiao, this product has the shape of large, wide strips;
- lifen - thick noodles with a round shape and translucent texture;
- Rice vermicelli is a short and thin round-shaped straw.
An interesting fact is that in Asia it is customary to make this product as elongated as possible. This is because the inhabitants of this country stubbornly believe in the following Japanese proverb: “The longer the string of noodles, the longer the life of the eater!”
How to select and store rice noodles?
To choose good rice flour noodles, first pay attention to their appearance. A high-quality product must have a translucent texture and an elongated shape. The threads of such noodles always separate well from each other. Keep in mind that this product can stick together only if it is manufactured incorrectly or if storage conditions are violated.
You should discard rice noodles if you notice suspicious cloudy shades in its color. Its color should be light and uniform. It is also not recommended to buy fast food products. These include Chinese Big Bon noodles and Vietnamese Viphon noodles.
Among the manufacturers of high-quality rice products, only two popular companies stand out: “Rollton” and “Sen Soy”.
Please be sure to check the condition of the packaging before purchasing this product. It must be intact and sealed. Also pay attention to the product label. It must contain information about the date of manufacture and expiration date of the product.
It is necessary to store rice noodles in a dry and well-ventilated area, as they tend to quickly absorb moisture and foreign aromas. The shelf life of such a product is up to two years.
How to do it at home?
You can make such unusual noodles with your own hands from either store-bought rice flour or homemade ones. In the latter case, you will need short grain white rice. Before grinding it with a blender or food processor, the cereal must be thoroughly rinsed and dried. After grinding, homemade flour can be used for its intended purpose.
To make noodles at home, take half a kilogram of rice flour, a little coarse salt and three chicken eggs.. Place the first component in a deep container, then make a small hole in it, break the eggs into it and add salt. Knead the resulting mixture into a stiff dough, then cover it with a kitchen towel and set aside for half an hour to infuse. After the specified time, place the rice dough on the kitchen table, sprinkled with flour, and roll out into the thinnest layer. Do not touch the resulting leaf for twenty minutes, after which cut it into long and thin strips. Leave the finished rice product on the countertop to dry completely, and then use it for its intended purpose.
You can also make colored rice noodles, such as red, black or yellow. To do this, you only need natural food coloring. They should be used directly when kneading the dough with the rest of the ingredients. And if you add granulated sugar to the dough, you get sweet noodles that children really like.
Use in cooking
In cooking, rice noodles are widely used in Chinese, Japanese and Thai cuisines. Based on this product, soups, various main courses, as well as all kinds of salads and hot appetizers are prepared. To improve the taste, this product is often combined with other ingredients. They usually include smoked or boiled chicken, as well as seafood, vegetables and much more. These noodles especially go well with shrimp, so these two ingredients can be found in many dishes today.
There are many ways to use the described product in the culinary field. It can be used as an additional ingredient and as an independent main dish. In the latter case, the product can be fried, baked in the oven, or simply boiled. One way or another, the noodles come out incredibly tasty, filling and appetizing.
When preparing this product, you need to carefully monitor the cooking time. The fact is that such a product quickly boils, as a result of which it turns into porridge. Some cooks prefer not to cook the noodles, but to soak them in boiling water for thirty minutes. This method of preparation for this product is also allowed.
In addition, rice noodles go perfectly with the following ingredients:
- pickled and fried mushrooms;
- carrots;
- meat;
- olive oil;
- hot chili sauce;
- various spices;
- radish;
- freshly squeezed lemon juice;
- fresh cucumber;
- soy sauce;
- parmesan
In the table below we will share excellent recipes using such noodles . We also recommend watching the video below, which describes how to prepare this product in a slow cooker.
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Korean rice noodles |
Pour boiling water over one package of translucent rice noodles and set aside until softened. After this, rinse the product with cold water and add grated cucumber. Season the resulting mixture with olive oil (1 tsp), garlic squeezed through a press (2 cloves), as well as lemon juice (0.5 tbsp), salt and pepper (to taste). If desired, you can add some special salad dressing to the dish. Noodles prepared in this way look very unusual and attractive! |
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Asian rice noodles with vegetables |
To make this Asian dish you will need 150 g of natural rice noodles. It must be boiled and be sure to rinse it with cold water. Next, you need to prepare a sauce from rice vinegar (1 tbsp), soy sauce (6 tbsp), cane sugar (1 tbsp) and oyster sauce (2 tbsp). The listed ingredients must be mixed and supplemented with starch (2 tsp). After this, take out a deep frying pan and heat vegetable and sesame oil in it (3 and 2 tablespoons, respectively). Fry chopped ginger root (10 cm) and squeezed garlic (3 cloves) in a hot oil liquid for thirty minutes. Then pour the previously prepared sauce into the pan, and when it boils, add sweet and hot peppercorns to it. Follow them with chopped champignons (250 g) and half of fresh zucchini. Mix the mixture well and add sesame seeds (2 tablespoons). Then add boiled noodles to the mixture and simmer everything for five minutes. Before serving, garnish the Asian dish with fresh cilantro. |
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rice noodles with shrimp and mussels |
Pour two hundred grams of rice noodles with slightly warm water for fifteen minutes, and then soak in boiling water for thirty seconds. Meanwhile, boil mussels (300 g) and shrimp (9 pcs.) in salted water. Cool the boiled seafood and pour plenty of freshly squeezed lemon juice (to taste). Heat a little olive oil in a separate frying pan, then fry two garlic cloves in it. When the oil liquid is completely aromatic with garlic, add soy sauce (70 ml), lemon-seasoned shrimp and mussels, and boiled noodles. Mix the dish well and keep on the fire for two minutes. Bon appetit! |
Due to its low calorie content, dietary rice noodles can be included in the menu for weight loss. If you use this product in combination with vegetables or seafood while following a diet, the first result will be visible in just a week.
Benefits and harms
Due to its high nutritional value, noodles made from natural rice flour are incredibly beneficial for humans. This Asian product consists of seventy-five percent starch, which, thanks to its enveloping properties, quickly saturates the body. This product also contains the following substances:
- vitamins (B, E and PP);
- saturated fatty acids;
- minerals (Mn, Ca, P, Cu, etc.);
- amino acids (arginine, tyronisine, isoleucine, etc.).
The benefit of Asian noodles lies in the fact that they do not contain salt at all. This allows it to be used for kidney, heart and vascular diseases.
This useful product helps restore cells and the nervous system. Thanks to the vitamin B content, noodles cleanse vascular walls, strengthen memory, and also slow down the aging process.
Due to its low fiber level, this product is recommended for regular consumption by children and the elderly.
Almost nothing is known about the dangers of such noodles. However, it is a fact that this product is not recommended for chronic constipation, since the raw material for its production is rice, which has a fixing effect.
Rice noodles are a popular product in Asian cuisine, on the basis of which today many original dishes have been prepared, distinguished by their attractive appearance and incomparable taste!
How to cook rice noodles is usually written on the package. But if it suddenly happens that the packaging is lost or nothing about it is written on it, our tips will help you cook these rice noodles. In general, you don’t have to boil it, but simply soak it, and how to soak it correctly depends on the thickness of the noodles, as well as on what dish you will use them for.
What types of rice noodles are there?
What are rice noodles? This is pasta made from rice flour. They are usually translucent and, when tested on the tooth, look a little like rubber. Noodles come in a variety of thicknesses and shapes, from thin and very long to flat and quite thick, like spaghetti. Thick noodles are more suitable for hot dishes. This rice pasta cooks very quickly, if you suddenly overcook it, it can turn into something unattractive, both in taste and in appearance.
There is also a very thin rice vermicelli called funcheza. Unlike our vermicelli, it is long, so it is important not to break it before cooking. Most often, cold dishes are prepared from it - vegetable salads with spicy sauces. It is not boiled at all, just soaked. If you use hot water, then 5 minutes is enough, and if cold - half an hour. After this time, you just need to drain the water and immediately put the funcheza into the finished dish.
Methods and rules for preparing rice noodles
- If you are making soup with rice noodles, you need to soak them for 5 minutes and then add them to the soup at the very end of cooking so that the noodles cook there for about 3 minutes. This applies to thick noodles, in no case funcheza (they will simply all dissolve; how to cook them is written above).
- If you want to put rice noodles in a salad, you can put them in boiling water for 3 minutes and then rinse with cold water.
- If you're cooking in a wok, you'll need to soak the noodles for about 8 minutes and then rinse them in cold water. And then you can mix it with anything - meat, fish or vegetables, and keep it on the fire for about a minute together.
If you don't know how to cook rice noodles or doubt your success, you can try this method. Place just a little noodles in boiling water and note the time it takes for them to become ready. You can taste it on the tooth or divide it with a spoon to determine readiness. The noodles are considered ready if they are soft.
Rice noodles are a very popular product in Asian countries, but they are becoming increasingly widespread in Russia. The reason for this is the speed of preparation and versatility of the product. It is precisely because rice noodles are almost completely devoid of their taste that they go well with various ingredients. Noodles can be served either hot or chilled, in any case, they will become a good and tasty dish, of course, provided they are prepared correctly.
However, it is worth paying attention to the fact that rice noodles are prepared in a completely different way from the well-known wheat noodles. The product consists of rice flour and consists of thin long strips.
Cooking noodles takes a minimum of time, but exceeding the cooking time will turn the product into a sticky mass, which is why it is extremely important to know all the intricacies of preparing noodles so as not to be disappointed in the dish later.
What it is?
Rice noodles, as the name suggests, are made from rice flour, but otherwise, the process of its production is no different from the well-known wheat noodles. The dough is made from rice flour and water, then it is rolled out in a very thin transparent layer, after which it is cut into narrow strips.
Depending on the type of noodles, the strips may be wider or thinner, or even have a rounded shape, like regular noodles in the form of straws. Salt can also be added to the dough, but classic rice noodles are prepared without adding salt.
There is also a type of noodle called funchose; many people mistakenly confuse it with rice noodles, although funchose consists of mung bean starch, less often corn and potato starch. Due to the fact that bean starch is often replaced in production with corn or potato starch, naturally, all the usefulness of the product is lost. Funchoza can also be called glass noodles, since after cooking it becomes half transparent.
To prevent the noodles from sticking together when cooking at home, you must take into account all the cooking recommendations.
How long does it take to cook?
The rice noodles themselves can be cooked in literally minutes, usually taking about 7-15 minutes - depending on the type of noodles. Obviously, thin noodles will cook much faster than thick noodles.
Rice noodles are often combined with other foods or simply added with some ingredients, for example, vegetables or meat. In this case, the cooking time will naturally increase.
How to cook correctly?
There are several methods for preparing rice noodles, each of them is relevant for a specific dish. If the noodles are used in a hot dish, then they will undergo actions such as frying or boiling, and the cooking process itself will be somewhat different from the method when it is served immediately or in a cold dish.
Preparation
First of all, the product needs to be transferred to a large container, for example, a pan or bowl. It is worth noting that the noodles are extremely fragile, so this procedure should be performed carefully.
Next, you should consider the type of dish in which the noodles will be used - further actions depend on this. If it is added to soup, fried or used in any hot dish, then it should be poured with warm water for 7-10 minutes until the noodles begin to separate. Warm water makes the product cooked on the outside, but undercooked in the middle. Due to this, during subsequent actions with the noodles, it will not boil over.
If the noodles, after cooking, do not subsequently undergo a heat treatment procedure, that is, they will be served immediately after cooking or will be added to some cold dish, for example, a salad, then the noodles should be poured with boiling water for the same 7-10 minutes to fully cooked.
What to do with overcooked noodles
If the product is overcooked, it is possible to return it to its normal state. You should try drying the noodles by draining the water using a colander, and then placing the noodles on some surface, leaving them for half an hour until they dry.
However, if the noodles are overcooked, unfortunately, the situation cannot be corrected.
Making your own rice noodles
There are many benefits to making rice noodles at home:
- you can choose the consistency of the dough yourself;
- add the required amount of salt;
- choose any shape and thickness for future noodles.
But this process takes much more time than preparing a store-bought product.
You should start by making rice flour; for this you need to have a mill. You can use ordinary white polished or steamed rice, but it is advisable to obtain the finest grind. To obtain flour, do not use steamed rice with a large amount of starch. If it is not possible to grind rice, you can always buy ready-made rice flour.
To prepare the dough you will need the following ingredients:
- rice flour – 500g;
- eggs – 3 pcs.;
- salt.
Preparation
- Beat the eggs with a mixer, adding a little salt, then pour them into a plate with flour. Then start kneading the dough, adding a little water if necessary. The dough should become soft and elastic. If the dough breaks, add a little cornstarch, but no more than a tablespoon.
- Pinch off a small piece from the finished dough, then start rolling it out. This must be done as subtly as possible, until transparency appears.
- Flour the resulting layer of dough on both sides and leave to dry for half an hour. After this, cut the dough into thin strips. Store the finished noodles in a dry place and in an airtight container, but be careful, because after drying the noodles will become extremely fragile.
Recipes
"Beijing style"
It is worth noting that you do not have to adhere to the list of products given in the recipe, but include any ingredients you like in the dish.
Method and algorithm of preparation.
- Chop the cucumber, onion and bell pepper. Heat a frying pan with oil and fry the vegetables for 7-10 minutes.
- Then pour soy sauce into the same frying pan and add noodles, keep on the fire for some more time, after which the dish will be ready.
With squid
Like the previous dish, this too will not take a lot of time to prepare, but at the same time it will turn out to be nutritious and, most importantly, healthy.
Products you will need:
- a pair of octopuses – 250 g;
- butter;
- onions – 1 pc.;
- sweet pepper – 1 pc.;
- soy sauce.
Method and stages of the preparation process.
- Peel the sweet pepper and cut into thin slices.
- The onion should be chopped as finely as possible.
- The octopuses need to be cut in half and then shredded into small slices.
- Heat a frying pan, add oil, after it boils, add onion, then pepper. Stir-fry for 5 minutes.
- Place chopped octopus in a frying pan and add soy sauce. This process will take 10 minutes.
- Then combine all the products together and stir. The dish can be served in any form: both hot and chilled.
With chicken and vegetables
This dish has a lot of advantages: it can be prepared quickly at home, is healthy thanks to vegetables and high in calories due to chicken, and looks appetizing and boasts excellent taste.
- The chicken fillet should be washed, removed from the skin and bones, and then cut into small slices. Next, you should put the frying pan on heat, pour a little vegetable oil on it and wait for it to boil. Then pour the chopped chicken into the pan. Fry, stirring occasionally, until golden brown.
- Peel the bell pepper and cut into small pieces. Fry on maximum heat for literally one minute. Due to this, the pepper will remain crispy on the inside and acquire a golden hue on the outside.
- Chop the cucumber and carrot into thin strips, then fry in the same frying pan. If necessary, add a little oil, but do not overdo it, the vegetables should be fried.
- After a minute has passed, add the peppers and chicken, prepared earlier, into the frying pan. Add rice noodles to them, followed by soy sauce, sprinkle everything with ground pepper for spiciness, and, stirring, cook for another 5 minutes, you can add salt if necessary.
- Remove the dish from the stove and, garnish with herbs, serve.
With hot pepper
Cooking process.
- Prepare rice noodles, rinse with cold water. Then leave the noodles for a while to dry a little.
- Peel the onion and cut into thin slices lengthwise. Core the bell pepper and cut into slices.
- The chili pepper should be cut in half, removing the seeds with partitions, if there is no need to prepare a spicy dish, otherwise leave it. Cut the pepper into small pieces.
- Mix pepper and onion. Place vegetables in a hot frying pan with oil. Cook over high heat, stirring regularly, 2-3 minutes. Then add seasoning and corn kernels, a little water. After boiling, add the noodles, keep on the heat for a while, then serve.
Rice noodle soup
This dish is a representative of Asian cuisine; soy sauce and the rice noodles themselves give it its peculiarity. Approximate cooking time is 40 minutes.
Required ingredients:
- garlic;
- starch – 1/2 tablespoon;
- onion;
- soy sauce;
- greenery;
- chicken broth – 1 l;
- butter – 50 g;
- Bell pepper.
Cooking process.
- Cut the onion and then the bell pepper into thin slices, finely chop the green onion. Throw the onions into a heated frying pan with butter, then add garlic and green onions to it, then add bell peppers. Cook, stirring occasionally, for 3-5 minutes.
- Pour chicken broth into the fried vegetables, then add a little soy sauce and place the rice noodles. Wait until it boils.
- It should be served after garnishing with herbs.
The recipe for rice noodles from Ilya Lazerson is in the next video.