rice stick noodle recipes?

Rice stick noodle salad

For dressing

1/3 cup Asian fish sauce

1/4 cup rice vinegar (not seasoned)

3 tablespoons sugar

1 1/2 tablespoons fresh lime juice

3 large garlic cloves, minced

1/2 teaspoon dried hot red pepper flakes

1 pound large shrimp (16 to 20)

1/2 lemon

1 English cucumber

4 scallions

1/2 pound rice-stick noodles

1 cup fresh mint sprigs

1/2 cup fresh coriander sprigs

2 tablespoons chopped peanuts

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PreparationMake dressing:

In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.

Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.

Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.

In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.

Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.

Stir-Fried Rice-Stick Noodles Ingredients:

1/2

6 Dried Chinese blk. mushrooms

1 Boneless chicken breast

- cut 1/3-in thick

6 oz Strip Chinese barbecued pork

6 oz Medium shrimp

3 tb Peanut or corn oil

2 ts Finely chopped ginger

1/2 ts Salt

1 sm Onion; cut lengthwise into

- thin slices

1 Stalk celery; cut into

- diagonal thin slices

1/4 lb Small snow peas

- strings and stems removed

1/2 Green bell pepper; seeded

- and sliced thin

1/2 ts Sugar

2 tb Indian Madras curry powder

-(or to taste)

1 tb Light soy sauce

-(or more if needed)

1 tb Dark soy sauce

1/4 c Chicken stock

2 Green onions

- finely shredded

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Stir-Fried Rice-Stick Noodles Instructions:

IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable.

Drain noodles, shake off excess water; set aside.

Drain mushrooms and squeeze dry of excess water.

Cut and discard stems at the base.

Cut caps into thin slices; set aside.

Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl.

Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside.

Shell and devein shrimp; pat dry.

Heat wok over medium heat until hot.

Add 1 1/2 tablespoons of the oil and half the ginger and salt; gently saute until fragrant, about 30 seconds.

Increase to high heat and, when hot, add the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry together until both the chicken and shrimp feel firm to the touch.

Mix in barbecued pork; remove and set aside.

Add the remaining oil, ginger and salt to the hot wok.

When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together until tender and crisp for a total of 1 to 2 minutes.

Mix in sugar, curry powder, soy sauces, and half the chicken stock.

Add the rice-stick noodles.

Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings.

Continue stir-frying for another minute until the noodles are moist and begin to cling to each other.

Add more chicken stock if noodles seem too dry.

Add reserved meat mixture and green onions; toss together.

Taste and adjust seasoning.

Transfer to a serving platter and serve hot.

Serves 4 as a light lunch.