Combine soy sauce, rice wine vinegar, lime juice, chile
emaining oil with ginger juice, rice wine vinegar, soy sauce, sesame
Fill a bowl with boiling water; add rice noodles. Cover bowl and let sit until noodles are softened, about 10 minutes. Drain. Add 1 tablespoon olive oil and toss to coat.
Mix romaine lettuce, red bell pepper, red onion, green onions, cucumber, basil, cilantro, ginger root, jalapeno pepper, and garlic with rice noodles.
Whisk 1/3 cup olive oil, rice vinegar, soy sauce, white sugar, lemon juice, lime juice, salt, turmeric, and paprika together in a bowl; pour over rice noodle mixture and toss to coat.
0 minute.
Cook the rice sticks according to package directions
br>Stir up the reserved noodle batter to recombine.
Coat
ore minutes.
Break up rice noodles into shorter strands, add
simmer, and stir in rice noodles, carrots, cabbage, green bell
Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
inutes.
Meanwhile, put the rice noodles in a large bowl
or overnight.
For the noodle salad, place noodles in a
Heat 1 tbsp oil in a pan and saute cucumber and 1/2 the chilies for about 1 min then add to rice noodles. Mix sesame oil, oyster sauce, sugar, mint, 1 tbsp cilantro and lime juice then toss with noodles.
For the meatballs, mix ground chicken, 1 tbsp cilantro, onion, breadcrumbs, egg and remaining chili pepper. Season then form into 10-12 balls. Heat 2 tbsp oil in a large pan and sear meatballs for 10-12 mins, browning all sides. Serve with noodle salad. Sprinkle with peanuts and garnish with cilantro.
red pepper and dressing to noodle mixture; toss to coat well
Prepare rice according to package directions.
Meanwhile, halve cucumber lengthwise; remove seeds. Cut cucumber into long thin strips.
Place rice and cucumber in a large bowl with cabbage, snow peas, carrot and beans sprouts. Add most of the onion, peanuts, torn perilla and basil; toss gently to combine.
For the sesame dressing, whisk kecap manis, tahini, sesame oil, mirin and 2 tbsp water in a small bowl.
Add dressing to salad; toss gently to combine. Top salad with remaining onion, peanuts, perilla and basil.
Soak rice noodles in cold water for
large bowl, soak the rice noodles in hot water for
Heat oil in a frying pan and brown the ground beef over high heat, breaking it up with a wooden spoon. Add the garlic and cook briefly before adding the teriyaki sauce and seasoning with salt and pepper.
Cook the rice noodles according to package instructions, drain and chop into short pieces.
For the dressing, mix the soy sauce, ginger, lime juice, sugar and sesame seed oil. Mix the noodles with the beef, green onions, red and green chili peppers and 2/3 of the cilantro. Stir in the dressing and garnish with remaining cilantro.
Place noodles in a heatproof bowl. Pour boiling water over to soften, breaking up with a fork. Drain.
Heat oil in a large saucepan on high heat. Saute lemongrass and ginger, 1 min. Add curry paste and saute, 1 min more.
Stir in coconut milk and fish stock. Bring to a boil on high heat and cook, 2-3 mins.
Reduce heat to low. Stir in shrimp, peas, mushrooms and fish sauce. Simmer, 4-5 mins, or until shrimp are just cooked through. Serve on a bed of rice noodles, topped with toasted shredded coconut.
o a boil. Add the rice noodles, and cook for 4
ater to a boil. Add rice stick noodles to boiling water
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut