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How To make Stir Fried Rice Noodles
8 oz (1/8 inch wide) rice noodles
1 Whole chicken breast
-- boned, skinned 8 md Shrimp, shelled, deveined
1/2 c -Water
1/4 c Fish sauce
3 tb Sugar
1 tb Lime juice
1 ts Paprika
1/8 ts Red (cayenne) pepper
1/2 lb Bean sprouts
3 Green onions
white part only, :
cut into 1 inch shreds 3 tb Vegetable oil
4 lg Garlic cloves
finely chopped 1 Egg
4 tb Crushed roasted peanuts
:
(finely crushed) Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts. Source: Cooking with Bon Appetit: Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman)
How To make Stir Fried Rice Noodles's Videos
Easy Dinner: Chicken Stir Fry with Rice Noodles - 30-minute Recipe
Chicken Stir Fry recipe with Rice Noodles is an easy and delicious weeknight meal, loaded with healthy ingredients. A one-pan, 30-minute chicken stir fry recipe for your next dinner.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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Ingredients for Chicken Stir Fry with Rice Noodles:
►12 oz of rice noodles
►3 tablespoons vegetable oil
►2 skinless boneless chicken breasts, sliced into bite-size strips
►1/2 red and green bell pepper, sliced
►1 cup broccoli, chopped
►4 oz shiitake or Portabello mushroom, sliced
►1 tablespoon peeled and shredded fresh ginger
►1/2 cup chicken broth
►2 tablespoons soy sauce
►2 tablespoons ketchup
►1 teaspoon cornstarch
►few drizzles of sesame oil
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►CHICKEN CHILI -
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Lao Food: How I Make Stir Fry Rice Noodles
Stir fry noodles
1 pack rice stick
*soak in cold water until soften
Stir fry sauce:
1/2 cup of dark brown sugar
*melt to smooth bright caramelized color. Add 7 peeled and diced garlic. Seared until slightly fried.
Add following ingredients after:
1 1/2 cup water
2 tbsps chicken broth mix
2 tbsps oyster sauce
1 tbsp cooking tamarind concentrate
3 tbsps vegetable oil
2 tbsps sweet soy sauce
+cook until sauce thicken
Crispy pork:
5 cups sliced pork
1 tbsp chicken broth mix
1 tbsp sugar
2 tbsps roast red pork seasoning mix
*let it marinate for 30 mins before fry to crispy
Music:
Mountain's Lullaby by Oshóva
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Music promoted by Audio Library
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• Contact the artist:
oshova.music.albin@gmail.com
Never Cook Mushy, Broken Rice Noodles Again!
Rice noodles 101! If you've struggled with cooking perfect rice noodles, or been confused by all the options at the Asian grocery store, this video will answer all of your questions, and probably more!
Read the Blog Post:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
00:00 Introduction
00:45 What ARE rice noodles anyway?
01:28 Different types of rice noodles
02:36 The right noodle for the job.
03:53 #1 Mistake people make in cooking rice noodles
05:31 How to properly cook dry rice noodles
08:45 Types of FRESH rice noodles
10:44 How to cook fresh rice noodles without breaking them
14:17 Vietnamese rice noodles
Stir Fried Rice Noodles with Eggs 鸡蛋炒米粉
Stir Fried Rice Noodles with eggs are so easy to make with very simple ingredients. Compared to my Singapore noodles, this recipe is non spicy and doesn't have meat. Enjoy!
My Singapore noodle recipe:
Tiger Brand Rice Noodles
Lee Kum Kee Premium Light Soy Sauce
The wok and ingredients in the video are in my amazon shop:
Ingredients:
5 oz rice noodles
2 eggs
1 carrot
bean sprouts
1 green onion
3 cloves garlic
avocado oil or vegetable oil
salt
light soy sauce
Chapters
00:00 Intro
01:20 Prep Ingredients
02:33 Cooking
06:50 Plating
07:20 Eating
The above link is an affiliate link, meaning I earn a small percentage of sales made via this link, but it doesn’t cost you anything extra!
EASY RICE NOODLE SOUP RECIPE #shorts #recipe #noodles #chinesefood #cooking #foodlover #ricenoodles
HAVE FUN chowing down this QUICK Chinese Veggie Chow Fun Recipe
LEARN HOW TO MAKE CHINESE CHOW FUN RECIPE AT HOME!
LAY HO MA! This dish is a popular one indeed and for good reason! It’s visually stunning and really delicious. Join me in this episode and learn how to make an easy but tasty Chinese style chow fun recipe. Let’s begin!
Ingredients:
2 pieces garlic
small piece ginger
60g broccolini
2 sticks green onion
1 king oyster mushroom
1/4lb extra firm tofu
1/2 onion
120g flat rice noodles
1/2 tbsp potato starch
1/4 cup water
1 tbsp rice vinegar
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 tbsp hoisin sauce
drizzle of avocado oil
salt and pepper
2 tbsp chili oil (
1/2 cup bean sprouts
Directions:
1. Bring a pot of water to boil for the noodles
2. Finely chop the garlic and ginger. Chop the broccolini and green onions into bite sized pieces. Roughly slice the king oyster mushroom. Pat dry the extra firm tofu with a paper towel, then thinly slice. Slice the onion
3. Cook the noodles for half the time to package instructions (in this case, 3min). Stir the noodles occasionally to keep them from sticking
4. Strain out the noodles and set them aside
5. Make a slurry by combining the potato starch and 1/4 cup water. Then, add the rice vinegar, soy sauce, dark soy sauce, and hoisin sauce. Give the sauce a good stir
6. Heat up a nonstick pan to medium heat. Add a drizzle of avocado oil
7. Sear the tofu for 2-3min on each side. Season the tofu with a bit of salt and pepper. Set the tofu aside
8. Place the pan back onto medium heat. Add in the chili oil
9. Add and sauté the onions, garlic, and ginger for 2-3min
10. Add and sauté the broccolini and green onions for 1-2min
11. Add and sauté the king oyster mushrooms for 1-2min
12. Add the noodles followed by the sauce. Add the bean sprouts and sauté for another minute
13. Add back in the tofu and give the pan a good stir
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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