Chicken Long Rice Noodles Recipes

Steps:

• Put bean thread noodles in a large bowl. Pour enough warm water over the noodles to cover by an inch. Soak noodles until softened, about 15 minutes; drain. Cut noodles into shorter lengths as desired.
• Put chicken breasts in a large pot with enough water to cover by a few inches; bring to a boil and cook chicken until until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken breasts to a cutting board and shred into strands with 2 forks; return shredded chicken to the pot of boiling water.
• Pour chicken broth into the pot and reduce heat to medium-high; add onion, garlic, ginger, fish sauce, soy sauce, and bay leaves; season with salt and pepper. Bring liquid again to a boil and add the bean thread noodles; cook at a boil until the noodles are translucent, about 5 minutes.
• Stir bok choy into the liquid; cook just until the leaves wilt slightly, 1 to 2 minutes.

Steps:

• Soak noodles for about 30 minutes in warm water to rehydrate.
• Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.
• Reduce heat to medium, and cook until the chicken stock reduces by half.
• Drain noodles, toss with chicken mixture and serve.

Steps:

• In large bowl of hot water soak rice noodles for 15 minutes and drain well.
• Using a wok or large skillet heat oil. Add the garlic, ginger, scallions, and chile, stir fry for approximately one minute. Stir in the chicken and chicken livers and stir fry over high heat for 2-3 minutes or until browning begins.
• Add celery and carrot to chicken mixture, stir fry for about 2 minutes or until they soften. Stir in napa cabbage, lime juice, fish sauce, and soy sauce. Begin adding noodles while stirring and heat thoroughly. If desired sprinkle with shredded mint and pickled garlic. Place on serving dish, optional garnish sprig of mint , and serve immediately.

Steps:

• Make marinade: In bowl, combine 2 tablespoons of the soy sauce, sesame oil, ginger, garlic, sugar and pepper.
• Add chicken to the marinade and refrigerate for at least 1 hour.
• Cut bean threads into 8ths and soak them in cold water for 30 minutes.
• Heat large skillet or wok over high heat. Add oil and the marinated chicken. Cook, turning often, until chicken is no longer pink.
• Reduce heat. Add mushrooms, green onions, bean threads (drained), chicken broth, and remainder of the soy sauce.
• Simmer until hot, stirring often, about 3 minutes. Be careful not to overcook the bean threads.

Steps:

• Place chicken thighs in a soup pot then cover with chicken broth and chicken bouillon and water. Add crushed ginger, salt, crushed garlic and mushrooms. Bring to a boil then reduce heat to a low simmer 30 minutes. Remove the chicken thighs to cool, then bone and shred chicken. Reserve the broth. Add cellophane noodle to broth then boil for 5 minutes. Add shredded chicken and mushrooms. Adjust seasoning to taste with salt, pepper, or soy sauce.

Steps:

• Soak long rice for about 15 minutes before preparing meal. Ok if its longer, won't hurt it. I use Nice Brand (also known as bean thread or sai fun) This brand is pre-cut at about 7-inches.
• In large pot, saute round onion and ginger until onion is semi-transluscent.
• Add chicken and stir fry until almost done.
• Add long rice and chicken broth.
• Cook at low simmer until noodles are transparent. Then add shoyu to taste (I use Kikkoman Soy Sauce; about 1/5 cup.).
• Make sure you don't run out of liquid or the noodles will stick together. Doesn't have to be soupy just have some liquid on the bottom -- the noodles soak up liquid quickly. If you need to, you can add more broth or water.
• NOTE: No salt is needed, the broth has plenty of flavor.
• OPTIONAL: slivered carrots, bamboo shoot slices, or Chinese peas. Please note that adding too much stuff can take away from presentation.
• You can also substitute the chicken with pork or beef slices.