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.
In a large pot, cook rice and chicken noodle soup mix with the
Break sausage apart and combine next three ingredients. Simmer until tender.
Add water chestnuts and pimentos.
Boil 3 cups water and add whole box (2 packages) of dry chicken soup. Remove from heat and add Minute rice.
Combine sausage mixture and soup mixture together and put into casserole dish and cook for 30 minutes at 350\u00b0.
In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.
Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.
arge bowl the sesame oil, rice vinegar, soy sauce, and lime
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.
Place rice, seasoning packet, butter, water chestnuts, mushrooms, onion and soy sauce in a 3-quart casserole.
Microwave on High (100%) for 3 to 4 minutes or until onion is tender.
Stir halfway through cooking time.
Pour in chicken broth.
Cover with a tight fitting lid or plastic wrap.
Microwave on High for 5 to 7 minutes or until boiling.
Stir, then microwave on Medium (50%) for 40 to 45 minutes or until rice is tender and liquid is absorbed. Yield:
6 to 8 servings.
Combine rice and broth in 3-quart micro-proof casserole. Cover with casserole lid and cook on High 10 minutes.
Stir in Oriental vegetables, mushrooms, onions, butter and soy sauce; cover and cook on High 4 to 5 minutes or until hot, stirring once. Yield:
4 servings.
red pepper and dressing to noodle mixture; toss to coat well
Brown ground beef or turkey. Drain fat if needed.
Add water, soy sauce, onion, garlic, rice, pepper and soup mix.
Bring to a boil. After a boil has been reached, cover and reduce heat to low.
Cook on low for 20 minutes. Uncover, stir and allow to cool for 5 minutes before serving.
Add vegetables during last 5 minutes of cooking time.
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
0 minute.
Cook the rice sticks according to package directions
ater to a boil. Add rice stick noodles to boiling water
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
Soak rice noodle stick in warm water for 15 minutes or in cold water for 1 hour; drain.
In a hot frying pan, add oil; add eggs and stir.
Add shrimp or chicken and stir fry until cooked.
Mix rice noodle stick with cold water, vinegar, black soy sauce, sugar, fish sauce, and chili powder in the pan, stirring occasionally until absorbed; turn off heat.
Add bean sprouts, ground peanuts, and chopped green onion; mix well.
Serve with slice of lime.