RICE NOODLE BOWLS WITH SWEET CHILI CHICKEN
One of my favorite Vietnamese dishes is bun thịt nuong, which consists of cold or room temperature rice vermicelli topped with grilled pork and pickled and fresh vegetables. When I can't get to my favorite Vietnamese restaurant, I make this easy and tasty riff at home. It's layered with incredible flavor, which comes from sweet and tangy stir-fried chicken, aromatic basil and the best-ever quick pickles. Don't have the rice noodles? Swap in your favorite grain, pasta or spiralized vegetable.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil, then add a small handful of salt. Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon of the canola oil and toss to coat.
- While the noodles cook, in a medium bowl, mix the cucumber, onion and jalapeno with the 1/4 cup rice vinegar and a generous pinch of salt. Let stand for 10 minutes, stirring occasionally.
- Meanwhile, in a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and the remaining 1 tablespoon of the rice vinegar. In a large cast-iron skillet or wok, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.
- Transfer the noodles to bowls and top with the chicken. Serve with the pickled vegetables and basil leaves.
RICE NOODLES WITH CHILE AND BASIL
Provided by Mark Bittman
Categories dinner, easy, weekday, noodles, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Soak the rice noodles in hot water to cover for about 30 minutes. Meanwhile, bring a pot of water to a boil. When the noodles are soft, drain them and then immerse them in the boiling water for about 30 seconds. Drain and rinse.
- Heat the oil in a deep skillet (preferably nonstick) over medium-high heat. Add the garlic and chilies and cook about 30 seconds, stirring. Raise the heat to high, add the noodles and sugar and toss to coat. Season with salt and pepper.
- When the noodles are hot, add the nam pla and lime. Taste and adjust seasonings, then stir in the basil or mint and serve.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 876 milligrams, Sugar 2 grams, TransFat 0 grams
SPICY THAI BASIL, CHICKEN & NOODLE STIR-FRY
This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served with crushed peanuts sprinkled on top. I'm posting the recipe here for safekeeping.
Provided by Goody2shz
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Mix sugar, lime juice and fish sauce in small bowl. Set aside. Bring large pot of water to boil. Remove from heat. Add red rice noodles, stirring to separate noodles in water. Let stand 5 to 7 minutes or until noodles are tender but firm. (If you are using Asian wheat noodles, you will need to actually cook them for 5-7 minutes rather than merely letting them soak in hot water.) Drain well. Place in serving bowl. Set aside.
- 2. Meanwhile, heat oil in large skillet or wok on medium-high heat. Add garlic and chile; stir fry 15 seconds or until fragrant. Add chicken, carrots and green onions; stir fry 3 to 5 minutes or until chicken is cooked through.
- 3. Stir in fish sauce mixture; stir fry 1 minute. Add basil (or cilantro); stir fry 30 seconds or until basil (or cilantro) is wilted. Add to noodles in bowl; toss to coat. Serve immediately.
- Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian markets. If unavailable, substitute Italian basil.
THAI STIR-FRIED RICE NOODLES WITH BASIL AND CHILLIES - KWAY TEOW
You can prepare this with a variety of different meats, so you have a bit of a choice. This recipe looks hard, but it has a system of preparation that makes things easy to do, and once you are started, things will fly and be so simple. Recipe by Nancie McDermott. Posted by Request.
Provided by PalatablePastime
Categories Pork
Time 37m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the noodles until tender to your liking, then drain and set aside till needed.
- Set up a little system of bowls to help you when you cook.
- Place the garlic in one and the chiles in another.
- Mix the sugar, salt and pepper in a third bowl.
- Mix the fish sauce and the soy sauce in a fourth bowl and keep them all near your wok or frying pan.
- Heat the oil in your pan until nice and hot then add the garlic.
- In about 30 seconds, when it sizzles nicely and starts to turn golden (but before it burns), add the peppers and stand back a little.
- Stir them for 30 seconds or so more until they get really fragrant (you'll know when).
- Add the pork and cook until it browns, breaking up the meat as it lumps.
- Sprinkle in the sugar from the bowl to season the meat, and toss until it is mixed.
- Pour in the fish/soy from its bowl and stir quickly while it thickens just a bit, usually about 1 minute or so.
- Add the rice noodles to the pan and toss and turn them to mix the meat into them, using your tools to break up any spots that may try to clump (add a little oil if they clump badly).
- Stir in about 3/4 of the basil and cook just till it begins to wilt, then add the tomatoes and remove the pan from the heat.
- Mix once, and pour on a serving platter.
- Garnish with the rest of the basil and serve hot, with sambal oelek, or sriracha sauce, if desired.
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