GRILLED SHRIMP WITH RICE NOODLES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
- Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
- Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.
Nutrition Facts : Calories 500, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 179 milligrams, Sodium 1268 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams
SPICY MINCED SHRIMP WITH RICE NOODLES
This is an easy dish to make, but the method is a bit unusual. First, you make what is essentially a flavorful sausage-like mixture of chopped shrimp (which could also be used as a won ton filling), then stir-fry the mixture over high heat until it crumbles, releasing its flavor into the pan. To make it a simple, satisfying meal, this stir-fry is tossed with cooked rice noodles. If you can find it, dried shrimp, available in most Asian or Latin American grocers, add depth: Keep an eye out for some from Louisiana, made with wild shrimp.
Provided by David Tanis
Categories dinner, lunch, weekday, noodles, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Soak noodles in a large bowl of lukewarm water. Leave until softened but still firm, about 15 minutes. Drain and rinse well with cold water. Set aside. (Alternately, boil noodles for 2 or 3 minutes, then drain and rinse well with cold water.)
- Meanwhile, peel shrimp and make the seasoned shrimp mixture: With a large knife, cut the shrimp crosswise into rough 1/4- to 1/2-inch slices. In a large bowl, combine shrimp, chopped chiles, dried shrimp (if using), rice vinegar, soy sauce, 2 teaspoons sesame oil, mirin, garlic, ginger, salt and scallions. Mix well to distribute ingredients throughout. Refrigerate for at least 20 minutes (or, preferably, up to 24 hours).
- Put coconut oil in a large wok or wide cast-iron skillet over high heat. When oil looks wavy, add shrimp-sausage mixture, breaking it up with a wooden spoon, until it looks crumbly. Stir-fry until pieces are lightly browned, about 3 or 4 minutes.
- Add noodles to pan and toss briefly, just to heat through. Drizzle with 1 teaspoon sesame oil. Taste and add a little more salt if necessary. Transfer to bowls and garnish with basil leaves, cilantro sprigs, chopped peanuts and lime wedges, if using.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 10 grams, Carbohydrate 94 grams, Fat 12 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 1289 milligrams, Sugar 0 grams, TransFat 0 grams
PORK AND SHRIMP PANCIT
A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!
Provided by Anonymous
Categories World Cuisine Recipes Asian Filipino
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Soak the rice noodles in warm water for 20 minutes; drain.
- Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute.
- Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
Nutrition Facts : Calories 488 calories, Carbohydrate 44.4 g, Cholesterol 118.5 mg, Fat 20.8 g, Fiber 2 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 394.2 mg, Sugar 1.8 g
SHRIMP STOCK FOR RICE NOODLES WITH CHICKEN, PORK, AND SHRIMP
Use this shrimp stock to make flavorful Rice Noodles with Chicken, Pork, and Shrimp.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 9
Steps:
- Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes. Add shrimp shells, bay leaf, and red-pepper flakes, and cook, stirring, until shells are bright pink, about 1 minute. Add fish sauce, and cook for 1 minute. Stir in stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat, and simmer, partially covered, 20 minutes. Pour through a fine sieve; discard solids. Stock can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
SHRIMP STOCK
Skip the store-bought version and make your own homemade shrimp stock using shrimp shells and heads, mirepoix, garlic, and dried herbs. This recipe is courtesy of Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 3 quarts
Number Of Ingredients 9
Steps:
- Place shrimp shells and heads in a large colander and rinse under cold running water.
- Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat, skimming surface occasionally. Reduce heat to medium-low and simmer, uncovered, for 45 minutes, continuing to skim surface occasionally.
- Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.
RICE NOODLES WITH CHICKEN, PORK AND SHRIMP
Make and share this Rice Noodles With Chicken, Pork and Shrimp recipe from Food.com.
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 25
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, covered for 2 minutes. Peel, and quarter eggs, cover and refrigerate.
- Fill a large bowl with warm water. Add noodles and let soak for 25 minutes, stirring to separate as they soften. Drain.
- Heat oil in a large, heavy stock pot 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 the stockpot, and cook stirring until bright pink, 2-3 minutes. Transfer shrimp to another plate.
- Reduce heat to medium. Add additional oil if necessary. Add onion, carrot 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 form 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 scallions. Arrange hard-boiled eggs around noodles and serve warm or at room temperature.
- SHRIMP STOCK: Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until softened, about 4 minutes.
- Add shrimp shells, bay leaf, and red pepper flakes, and cook, stirring until shells are bright pink, about 1 minute.
- Add fish sauce, and cook for 1 minute. Stir in chicken stock and water. Raise heat to medium-high, and bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.
- Pour through a sieve; discard solids. Stock can be stored in an airtight container in refrigerator for up to 3 days or in the freezer for up to 1 month. Makes about 2 1/2 cups.
Nutrition Facts : Calories 419.1, Fat 16.8, SaturatedFat 4.1, Cholesterol 198.2, Sodium 992, Carbohydrate 35.4, Fiber 2.7, Sugar 4.3, Protein 30.8
PORK (CHICKEN, OR SHRIMP) FRIED RICE
I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Recipe #292268.
Provided by Tee Lee
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring water and bullion cubes to a boil.
- Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
- Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
- In a small bowl, combine soy sauce, oyster sauce and sesame oil.
- Heat oil in a wok or frying pan over high heat.
- Add rice and meat to pan and stir-fry for about 2-3 minutes.
- Pour soy sauce mixture over rice and cook about 2 minutes.
- Add carrots, peas, green onions and lightly beaten eggs to pan.
- Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.
Nutrition Facts : Calories 353.4, Fat 12.1, SaturatedFat 2, Cholesterol 139.8, Sodium 1354.4, Carbohydrate 48.4, Fiber 3.4, Sugar 3.5, Protein 12
RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES
You can now find brown rice noodles in many supermarkets and whole foods stores. For a vegetarian version of this dish, try it with tofu instead of shrimp.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield Serves four
Number Of Ingredients 17
Steps:
- Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
- In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 803 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP WITH RICE STICK NOODLES AND VEGETABLES (WW)
We enjoyed this simple low fat meal. If you are following WW flex plan this is only 3 points/serving. Recipe source: WW magazine (July 2008)
Provided by ellie_
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small cup combine dressing ingredients (vinegar - sesame oil), whisking until smooth.
- In a large pot of boiling water cook noodles according to package directions (my package didn't have cooking directions, so I cooked them for 5 minutes), with a slotted spoon transfer noodles to a colander and drain (reserving cooking water in pot). Rinse under cold running water; drain well. Transfer to a large bowl.
- Return cooking water to a boil. Add shrimp and cook until opaque (3-5 minutes). Rinse under cold water; drain.
- Combine shrimp, dressing and the remaining ingredients with the noodles; toss to combine.
- This can be made ahead and refrigerated for up to 2 days.
Nutrition Facts : Calories 267, Fat 3.5, SaturatedFat 0.6, Cholesterol 172.8, Sodium 474, Carbohydrate 31.6, Fiber 2, Sugar 4.5, Protein 25.9
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