Best Stir Fried Rice Noodles With Marinated Fish Recipes

ASIAN STIR FRIED SHRIMP AND RICE NOODLES

Asian Stir Fried Shrimp and Rice Noodles image

Another fast and furiously delicious stir fry. If you like Pad Thai, this recipe is definitely for you.

Provided by Katie Workman

Time 31m

Number Of Ingredients 12

Ingredients

8 ounces rice noodles (linguine-width)
2 teaspoons cornstarch dissolved in 2 tablespoon of water
1 cup less-sodium chicken or vegetable broth
⅓ cup less-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
1 tablespoon chili garlic sauce
2 tablespoons peanut, vegetable or canola oil
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
2 pounds shelled and deveined jumbo 21/25 count shrimp
3 tablespoons sliced chives (optional)

Steps:

Bring about 6 cups of water to a boil in a saucepan. Place the rice noodles in a large bowl, pour the water over, use tongs or a fork to move the noodles about, stirring every minute or so, until they are quite pliable but not soft. Drain the noodles and rinse them with cold water.
Meanwhile, in a container, combine the cornstarch in water with the broth, soy sauce, sherry, sugar, and chili garlic sauce. Cover, and shake to combine well.
Heat the oil in a wok, and add the garlic, ginger, and shrimp. Stir fry for 2 minutes, until the shrimp are mostly pink on the outside, then add the soaked rice noodles and toss to combine. Pour in the sauce (shaking it once more right before pouring in), and toss the shrimp and noodles occasionally as the sauce comes to a simmer and thickens, and the shrimp are cooked, about 3 minutes.
Serve hot, with chives on top.

Nutrition Facts : Calories 270 kcal, Carbohydrate 27 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1401 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SINGAPORE RICE NOODLES RECIPE

Singapore Rice Noodles Recipe image

Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir-fry comes together in a matter of minutes.

Provided by Shao Z.

Categories Mains

Time 40m

Yield 4

Number Of Ingredients 19

Ingredients

1/4 pound shrimp, shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
2 1/2 teaspoons Asian fish sauce, divided
1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note)
2 medium cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
2 eggs, beaten with two pinches kosher salt
1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
1/4 medium onion, very thinly sliced
1/2 medium red bell pepper, stemmed, seeded and julienned
12 snow peas, stemmed, tough strings removed, and slice thinly on the bias
1/2 medium carrot, julienned
1 tablespoon curry powder, divided
Kosher salt
2 scallions, sliced very thinly on the bias
2 teaspoons toasted sesame oil

Steps:

Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and set aside in refrigerator.
Place garlic in a small bowl and add 2 teaspoons curry powder along with soy sauce, Shaoxing wine, white pepper, sugar, remaining 2 teaspoons fish sauce. Mix well, thinning with 2 teaspoons water, then set sauce aside.

Nutrition Facts : Calories 588 kcal, Carbohydrate 63 g, Cholesterol 146 mg, Fiber 16 g, Protein 33 g, SaturatedFat 3 g, Sodium 829 mg, Sugar 23 g, Fat 23 g, ServingSize Serves 4, UnsaturatedFat 0 g

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

Ingredients

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.