RICE NOODLES WITH SCALLIONS AND HERBS
Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
- Combine water, fish sauce, lime juice, sugar, and chile.
- Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
- Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.
HERB AND SCALLION RICE
Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
- Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
- Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
EASY SESAME NOODLES
These nutty, savory noodles can be served warm or at room temperature, and the recipe can easily be doubled to feed a crowd. They are delicious when served with Sesame Seed Crusted Shrimp.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 13
Steps:
- Place garlic, ginger, sesame paste, 1/2 cup sesame oil, mirin, chile paste, honey, lime juice, and chicken stock in the bowl of a food processor, and process until smooth. Transfer to a small bowl; season with salt to taste, and set aside.
- Bring a medium pot of salted water to a boil over high heat. Add rice-stick noodles, and cook until tender, 4 to 5 minutes. Drain noodles in a colander, and transfer to a medium bowl. Add remaining 2 tablespoons sesame oil, and toss to coat. Divide noodles amoung serving dishes, and drizzle with reserved sesame sauce. Sprinkle with scallion slices and chopped cilantro, and serve.
RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP
In this quintessential pancit, a traditional Filipino dish, rice noodles are piled high with a tantalizing combo of pork, chicken, and shrimp. This dinner-party-perfect recipe is served with quartered hard-boiled eggs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 16
Steps:
- Place eggs in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Turn off heat; let stand, covered, for 13 minutes. Drain. Cover with cold water, and let stand 2 minutes. Peel and quarter eggs. Cover, and refrigerate.
- Fill a large bowl with warm water. Add noodles, and let soak for 15 minutes, stirring to separate as they soften. Drain.
- Heat oil in a large, heavy stockpot over medium-high heat. Season chicken and shrimp with salt and pepper. Working in batches, cook chicken, turning occasionally, until browned on all sides, about 5 minutes. Transfer chicken to a plate. Add shrimp to stockpot, and cook, stirring, until bright pink, 2 to 3 minutes. Transfer shrimp to another plate.
- Reduce heat to medium. Add additional oil if necessary. Add onion, carrots, and garlic, and cook, stirring occasionally, until tender, about 4 minutes. Add pork, and cook, breaking up with a spoon, until no longer pink, about 3 minutes. Stir in fish sauce, and cook 1 minute. Add cabbage, and toss to coat. Add noodles, chicken, and stock, and gently stir. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until noodles are tender and most of the stock has been absorbed, about 10 minutes. Remove from heat, and let stand, partially covered, 5 minutes. Add shrimp and lemon juice, gently stirring to avoid breaking noodles.
- Transfer to a platter. Sprinkle with scallion. Arrange hard-boiled eggs around noodles, and serve warm or at room temperature with lemon wedges.
SCALLION RICE
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 6
Steps:
- In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
- Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
- Fluff with a fork; fold in cilantro.
Nutrition Facts : Calories 200 g, Fat 2 g, Protein 4 g
RICE NOODLES WITH SCALLIONS AND HERBS - ADAPTED MARTHA STEWART L
Make and share this Rice Noodles With Scallions and Herbs - Adapted Martha Stewart L recipe from Food.com.
Provided by mell_2
Categories Low Protein
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.
- Combine water, fish sauce, lime juice, sugar, and chile.
- Heat oil in a skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.
- Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs, and toss. Serve sauce on the side.
Nutrition Facts : Calories 373.8, Fat 14, SaturatedFat 1.9, Sodium 1216.3, Carbohydrate 58.4, Fiber 1.9, Sugar 8.5, Protein 3.3
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