he heat and add the rice sticks. Toss with a folk to
Partially freeze pork; thinly slice pork and then cut into shreds.
Pour enough boiling water over rice sticks to cover.
Let stand 5 minutes; drain.
Rinse in cold water.
Drain well.
0 minute.
Cook the rice sticks according to package directions. Drain
ater, turn heat off, add Rice Sticks.
Let sit in water
Place the rice in a medium-sized bowl
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
Mix with vegetables.
Cook rice sticks in 1-inch hot oil
Chop lettuce and green onions; add chicken and browned rice sticks.
Brown the rice sticks by frying in small amount of oil in pan.
They will swell and pop when put in the pan.
Mix remaining ingredients for dressing.
Toss with lettuce mix just before serving.
Deep fry rice sticks and drain on paper towels.
Mix lettuce, chicken, sesame seed, almonds, onions and rice sticks.
Mix sugar, vinegar, oil, salt and pepper in shaker.
Pour over salad before serving.
Store salad ingredients in airtight container until ready to use.
ith oil. Gently separate the rice sticks as much as you can
Mix all dressing ingredients together.
Deep fat fry wonton skins and rice sticks.
Mix salad ingredients except fried wontons, rice sticks and dressing.
Add these just before serving.
br>In it, fry the rice sticks in batches for 3 seconds
Prepare rice sticks according to package directions. Rinse
Cut and saute vegetables in canola oil.
Season with Bragg Amenos or soy sauce.
Boil rice sticks in water until soft, like spaghetti noodles.
Serve sauteed vegetables over rice sticks.
Tear green spinach or leaf lettuce or use a variety of greens. Add the diced meat, mandarin oranges, red and green pepper strips, onions and won ton strips (1/4 to 1/2-inch wide) or fried rice sticks.
Pour dressing over salad and toss.
May sprinkle toasted sesame seed on top.
Cover chicken with water in a pot and bring to a boil.
Add chopped green onions and salt.
Simmer 15 minutes.
Drain, but save broth.
Remove meat from chicken and cut into small pieces.
Soak Maifun rice sticks in cold water while preparing vegetables.
Cook meat in small amount of water until dry.
Salt may be added while cooking.
Add onion; cook a few minutes more. Add carrots, celery, garlic salt and pepper to taste.
Add rice noodles and about 1/2 cup water.
Add a little more garlic salt and cabbage.
Add enough soya sauce to give a light brown color.
Cook until water is gone.
Add some cooking oil (about 1 tablespoon) to give a slick texture.
n a large pot; add rice sticks and cook for 1 to
Cook chicken breasts; cool and dice.
Save 2 cups broth.
Add oil to wok and cook on low heat.
Add garlic, onion, celery, cabbage, green pepper and carrots and stir-fry on high until tender.
Add 1 cup broth and steam for a few minutes.
When you start to stir-fry, add water to the rice sticks and let stand until frying is done.
Drain and add to veggies.
Add chicken and soy sauce.
To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
Place about one cup of chopped lettuce in each of 6 bowls.
Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
Spoon a tablespoon (or to taste) of dressing over the salad.
Top with a handful of the puffy rick sticks.
Serve.