n high heat. Stir-fry noodles, in batches, for 2 mins
Soak rice noodles in boiling water for 10
arinade; set aside.
Cook rice noodles according to package directions. Meanwhile
Place the noodles in a heatproof bowl and
Combine ground meat, fish sauce, sugar and garlic. Season. Shape into meatballs and thread onto skewers. Brush with oil. Cook under a preheated broiler for 6-7 mins, turning, until cooked through.
Meanwhile, to make the dipping sauce, pulse garlic, chili and sugar in a food processor. Add lime juice, lime pulp and 1/3 cup water. Add fish sauce, to taste.
Divide rice noodles between 4 serving bowls. Top with meatballs, bean sprouts, herbs and peanuts. Serve with dipping sauce.
In a food processor, combine onion, honey, lemongrass and garlic. Process to a rough paste. Add fish sauce and white pepper to taste. Coat beef, cover and marinate for 1 hour.
Working in 2 batches, heat 1 tbsp peanut oil in a large wok or frying pan over high heat. Stir-fry beef for 1-2 mins, until browned. Distribute over cooked rice noodles to serve.
Serve with cucumber spears and lime wedges.
mmed over the pan fried rice noodles. Remove the curry leaves before
Heat olive oil in a large pan. Saute onion, garlic and ginger for 1-2 mins. Add mushrooms and chili pepper. Add wine, stock and clams. Cover and simmer for 3 mins, until clams open. Add lime juice and sesame oil. Season.
Distribute rice noodles between 4 warmed serving bowls. Ladle clam broth over top and sprinkle with herbs.
side. Drain grease.
Rinse rice noodles in cold water until they
on-reactive bowl, whisk the rice vinegar and sugar together. Add
for cutting.
Soak the rice noodles in warm water for 20
efore veggeis are ready, place rice noodles in a dish and pour
Add the fresh or soaked rice noodles and the soy sauce mixture
killet on medium.
Place rice noodles into bowl & cover with very
rom heat.
Add fresh noodles; soak 30 seconds (do not
ixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable
f the tuna and the rice noodles in a glass baking dish
Soak or prepare the rice noodles according to the package directions.
Drain and set aside.
Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
Add the scallions, chili, carrots and snow peas.
Cook, stirring, for 2 minutes.
Stir in the salt.
Add the noodles and toss to coat.
Remove from the heat.
Stir in the sesame and chili oil.
Garnish with cilantro or parsley.
Serve at once.
Enjoy!
Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.
Sauce: Combine peanut butter, soy sauce, ginger, garlic, oils, vinegar and honey in sauce pan. Simmer, covered, on low heat for 5-10 minutes or until hot, stirring occasionally.
Chicken: Cut and saute chicken breasts over olive oil, adding vegetables when chicken is almost finished cooking. Add salt and pepper to taste.
Noodles: Cook rice noodles in water with salt, according to package instructions.
Serve chicken/vegetables over noodles with sauce poured generously on top.