Stir-fried Vegetarian Rice Noodles

Posted on 02. Wed, 2010 by grace in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Rice/Noodles

Stir-fried Vegetarian Rice Noodles
Courtesy of Quick & Easy Asian Vegetarian Recipes

Rice vermicelli is a popular alternative to wheat noodles in vegetarian cooking, and is an excellent choice for those who do not tolerate wheat products well.
Serves 4
Preparation time: 15 mins + 20 mins soaking time
Cooking time: 30 mins
8 dried black Chinese mushrooms, soaked in hot water for 20 minutes
1 teaspoon salt
7 oz (200 g) dried rice vermicelli (beehoon or mifen)
1 tablespoon sesame oil
2 tablespoons oil
1/2 inch (1 cm) fresh ginger, cut into fine shreds
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups (200 g) thinly sliced cabbage
1 small carrot, cut into fine strips
1 bunch garlic chives, snipped into lengths
1 tablespoon vegetarian mushroom oyster sauce (see [...]

Garlic Fried Rice (Sinangag)

Posted on 02. Tue, 2010 by grace in Fast Asian Recipe, Filipino, Rice/Noodles

Not to be confused with sinigang, or sour soup,  sinangag is a simple yet satisfying garlic fried rice. Often served as a breakfast staple, sinangag makes good use of day-old rice that is past its prime having lost its fresh-cooked stickiness. When marinated meat (tapa) is paired with sinangag and a sunny-side up egg (itlog), the trio is a classic breakfast combination that has morphed into tapsilog in Filipino vernacular. Longsilog replaces tapa with longaniza (sausage). Tocilog uses tocino (sweetened pork) and bangsilog, bangus (milkfish). Then there are the American flavors of baconsilog and cornedbeefsilog, inevitable additions to the Filipino-American breakfast.

Garlic Fried Rice (Sinangag)
By Andrea M. Aranas, Author, The Filipino-American Kitchen

Serves 4
2 tablespoons olive oil
2 small cloves garlic, chopped
4 [...]

Pancit Guisado

Posted on 02. Mon, 2010 by grace in Fast Asian Recipe, Filipino, Rice/Noodles

The Chinese are largely responsible for the wide range of Filipino noodle dishes that are collectively termed pancit. A national staple offered in the most modest food stall to the refined dine-in establishment, pancit dishes are almost as essential as rice. Often distinguished by the type of noodle used, pancit bihon (rice stick noodles), pancit miki (thin, round egg noodles), pancit sotanghon (mung bean thread noodles), or pancit mami (flat, wide egg noodles) are among the many dishes that Filipinos have imbued with their own style and flavor. Guisado means “stewed”—a sort of catchall term for pancits that don’t fit into any of the classic categories. It’s an apt name for this pancit recipe since we’re using a combination of [...]

Good Luck Lo Mein

Posted on 02. Mon, 2010 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Lunar New Year, Rice/Noodles

Good Luck Lo Mein
By Martin Yan, Yan Can Cook

Serves 4
8 ounces fresh Chinese egg noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup shredded carrots
2 celery stalks, julienned
2 cups bean sprouts
1/2 cup snow peas, cut in half diagonally
1/2 cup julienned bamboo shoots
2 green onions, thinly sliced
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add carrots, celery, bean sprouts, snow peas, bamboo shoots, and green onions; stir-fry until vegetables wilt slightly, about 2 [...]

Curry Noodles in Coconut Broth (Laksa Lemak)

Posted on 02. Mon, 2010 by grace in Rice/Noodles

Flavored with a classic Malaysian combination of lemongrass, galangal, chilies, candlenuts, shallots, garlic and turmeric, this dish gets its name from the word, “lemak,” which indicates that that the dish is “rich,” due to coconut milk.

Curry Noodles in Coconut Broth (laksa lemak)
by Chef Robert Danhi, Southeast Asian Flavors

Makes 4 to 6 bowls as a one-dish meal
1/2 cup dried red chilies, stems and seeds removed
2 teaspoons dried shrimp
1/2 cup vegetable oil
6 small shallots, roughly chopped
3 cloves garlic, roughly chopped
3 stalks lemongrass, trimmed and sliced thinly, about 1/8-inch thick
1 tablespoon finely grated galangal
4 candlenuts or macadamia nuts or blanched almonds
1/4 teaspoon ground turmeric
1 1/2 teaspoon coriander seeds
1/4 teaspoon ground white pepper
1 quart light seafood or chicken broth
2 cans (14 oz each) coconut milk
1 tablespoon granulated [...]

Soybean Minted Fried Rice

Posted on 01. Sun, 2010 by grace in Fast Asian Recipe, GF-Adaptable, General Asian, Healthy Asian, Rice/Noodles

Soybean Minted Fried Rice
By Martin Yan, Yan Can Cook

Serves 4
1 ¼ cup thawed frozen shelled soybeans
1 tablespoon vegetable oil
3 garlic cloves, minced
4 cups cold cooked long-grain rice
2 tablespoons chicken broth
2 tablespoons oyster-flavored sauce
1 teaspoon soy sauce
¼ teaspoon freshly ground white pepper
2 eggs, lightly beaten
3 tablespoons fresh mint, minced
2 teaspoons Furikake or shredded nori
Place a stir fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook until fragrant, 10-15 seconds. Add rice and cook, separating grains with the back of a wooden spoon. Add the soybeans and cook, stirring constantly, until the rice is heated through, 2 to 3 minutes. Add the broth, oyster-flavored sauce, soy sauce, and [...]

Sticky Rice (Kao Neal)

Posted on 01. Sun, 2010 by grace in Rice/Noodles

Since Laotians eat rice with almost every meal, the rice is presoaked the night before, cooked first thing in the morning, and should suffice for breakfast and lunch. By noon, another bowl should be soaked for dinner. At dinner, rice must be hot for the most important meal of the day. In Laos every night before I went to bed, my mother told men “Soak the rice” Why couldn’t I just cook it? I never got the explanation. One day I forgot to soak the rice, so I wet the rice and steamed it like always. My mother soon noticed that the rice wasn’t cooking. I haven’t forgotten to soak the rice [...]

Sweet and Sour Pork Fried Rice

Posted on 01. Sat, 2010 by grace in Fast Asian Recipe, Rice/Noodles

Sweet and Sour Pork Fried Rice
By Ming Tsai, Blue Ginger Restaurant

3 eggs, beaten
1 pound ground pork
1 bunch scallions sliced, white and green part separated
6 cups cooked long grain rice, preferably day old so it’s nice and dry
Tip: In a rush, place cooked rice on a sheet tray and place in freezer to cool and dry
1 cup Sweet and Sour Cranberry Chutney, plus 2 tablespoons for garnish
1 tablespoon naturally brewed soy sauce
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper,to taste.
In a wok (preferably non-stick) or sauté pan coated well with oil on high heat, add eggs (they should puff up immediately), stir quickly and transfer to a plate lined with paper towels. Place the wok back [...]

Cool Soba Noodles with Wasabi, Avocado and Salmon Roe

Posted on 01. Fri, 2010 by grace in GF-Adaptable, Healthy Asian, Japanese, Rice/Noodles

Cool Soba Noodles with Wasabi, Avocado and Salmon Roe
By Jake Klein
Serves 6
Avocado Sauce
1 ripe avocado
1 cup soy milk
1 bunch scallions, chopped
¼ cup prepared wasabi
2 tablespoons mirin
Soba Noodles
1 pound of buckwheat soba noodles
1 cup of high quality soy sauce
1 cup sugar
½ cup mirin
½ cup sake
2 cups scallion, cut on the bias
3 tablespoons salmon roe
water for boiling noodles
Sauce:
Bring a small pot of water to a boil. Add chopped scallions. When they turn bright green and slightly tender (about 30 seconds) remove immediately, placing them in ice water. In a blender, combine the avocado, soy milk, blanched scallions, wasabi and mirin. Puree on high until completely smooth. There should no longer be any flecks of green from the scallion. Depending on the ripeness [...]

Fragrant Rice with Green Mango (Sinangag nga may Mangga)

Posted on 01. Sun, 2010 by grace in Filipino, Rice/Noodles

Fragrant Rice with Green Mango (Sinangag nga may Mangga)
The Filipino palate is not shy when it comes to strong flavors, and often rice is the perfect neutral backdrop with which to enjoy more assertive native ingredients. Pungent shrimp paste and tart green mango, for example, are duly revered in their respective roles as seasonings for other dishes but also enjoyed paired together as a common snack. Add fried rice and toasted garlic to the mix and plain sinangag gets a dramatic makeover. Fresh chives are my herb of choice, providing just a hint of flavor. But feel free to go for the gusto with more fragrant herbs such as fresh coriander leaves (cilantro), mint, oregano, or basil.
By Andrea M. Aranas, [...]