Recipe Talk

Does anyone have a recipe for rice noodles without meat like the one they serve in chinese or Thai resturants? I know it has no meat, but it has carrots, sprouts, cabbage, onions and some sauce that's a little spicy. I have no idea My daughter loves it and I have been looking for a while.
Thanks,
gerrilynn

Singapore Noodles

Serves 4 to 6

INGREDIENTS:

1/4 pound thin rice stick noodles (rice vermicelli)

1 1/2 cups mung bean sprouts

2 leeks

1 red bell pepper

1 1/2 cups shredded Napa cabbage

1 onion

2 cloves garlic

2 teaspoons minced ginger

6 ounces barbecued pork

1/4 cup chicken broth

2 tablespoons soy sauce

1 teaspoon brown sugar

Salt and pepper, to taste

1 1/2 - 2 tablespoons curry powder, (Vietnamese brands are good)

Oil for stir-frying, as needed

PREPARATION:

Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.

Blanch and drain if desired). Wash all the remaining vegetables. Shred the leeks. Cut the bell pepper in half, remove the seeds and cut into very thin 2-inch strips. Shred the cabbage. Peel and chop the onion. Mince the garlic and ginger. Cut the barbecued pork into thin slices.

In a small bowl, mix together the chicken broth, soy sauce and brown sugar. Set aside.

Heat a large wok over medium high to high heat. Add the oil for stir-frying. When the oil is hot, add the curry powder and ginger. Stir-fry briefly until fragrant. Add the onion, stir-fry for 1 to 2 minutes until it begins to soften. Push to the side and add the ginger and leeks and stir-fry for 1 - 2 minutes, until the leeks soften. Add the red bell pepper, stir-fry for another minute, then add the cabbage and stir-fry until it softens (about 2 more minutes).

Stir in the bean sprouts, cook briefly, then add the barbequed pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed. Add salt and black or white pepper to taste. Add more curry powder, soy sauce or sugar if desired. Serve hot.

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Penang Rice Noodles

Serves 2 as a main course or 4 as an accompaniment.

8 ounces (225g) dried rice noodles (see below)

2 tablespoons peanut oil

1 large onion, thinly sliced

4 green onions, cut diagonally into 1-inch (2.5-cm) pieces

2 tablespoons coarsely chopped garlic

8 ounces Chinese greens such as bok

choy (see below) cut into 1-inch (2.5-cm) pieces

6 ounces (175 g) fresh Chinese yellow or green chives,

or fresh chives, cut into 1-inch (2.5-cm) pieces

1 tablespoon Shaoxing rice wine (see below) or dry sherry

2 tablespoons light soy (see below)

2 tablespoons vegetarian

oyster-flavored sauce (see below) or dark soy sauce (see below)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 ounces (175 g) bean sprouts

2 teaspoons sesame oil

Soak the rice noodles in a bowl of warm water for 2 minutes. Then drain them in a colander or sieve. Heat a wok or large skillet over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the onion, green onions, garlic, Chinese greens, and Chinese chives. Stir-fry for 4 minutes. Then add the noodles, rice wine or sherry, light soy sauce, oyster sauce or dark soy sauce, salt and pepper and continue to stir-fry for 2 minutes. Add the bean sprouts and continue to cook for 2 minutes. Finally, drizzle in the sesame oil and give the mixture a good stir.

Serve at once.

Dried Rice Noodles are opaque white and come in a variety of shapes. One of the most common examples is rice-stick noodles, which are flat and about the length of a chopstick. They can also vary in thickness. Light soy sauce is light in color, but it is full of flavor and is the better one to use for cooking. It is saltier than dark soy sauce and is known in Chinese grocers as Superior Soy. Vegetarian oyster-flavored sauce can be bought in Chinese grocers and supermarkets. Despite its name, it does not have a fishy taste. It is full of rich flavor and is used in cooking and as a condiment, diluted with a little oil, for vegetables, poultry and meats.