SOUTHEAST ASIAN RICE NOODLES WITH CALAMARI AND HERBS
Cold noodle dishes are a great way to cool off, and since both calamari and rice-stick noodles require little cooking, the combination makes for an excellent lunch or dinner on a hot, lazy day. With its generous amount of fragrant garden herbs, this salad even smells refreshing.
Provided by Gina Marie Miraglia Eriquez
Categories Salad Herb Picnic Quick & Easy Dinner Lunch Squid Healthy Boil Lime Juice Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook squid in a 5-quart pot of well-salted boiling water, stirring once, until just opaque, about 1 minute. Transfer with a slotted spoon to an ice bath to stop cooking, reserving boiling water in pot.
- Boil noodles in same water until just tender, about 3 minutes.
- When squid is cool, transfer to a plate, reserving ice bath, and pat dry.
- Drain noodles, then transfer to ice bath to stop cooking. Drain well, then snip with kitchen shears 2 or 3 times.
- Meanwhile, whisk together lime juice, fish sauce, sugar, red pepper flakes, and 1 teaspoon salt in a large bowl until sugar has dissolved. Add oil in a slow stream, whisking until combined.
- Add noodles and calamari to dressing with cucumber, scallions, and herbs and toss well.
RICE NOODLES WITH GARLIC AND HERBS
Categories Garlic Herb Tomato Side Vegetarian Dinner Basil Bell Pepper Summer Pan-Fry Noodle Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 15
Steps:
- In an 8- or 9-inch skillet heat 1 cup oil over moderate heat until hot but not smoking and fry shallot, stirring, until golden, 1 to 2 minutes. Transfer shallot with a slotted spoon to paper towels to drain. Fry garlic in same hot oil and drain in same manner.
- In a small bowl stir together tamarind and warm water, mashing tamarind gently, and strain mixture through a fine sieve set over a bowl, pressing hard on solids. Stir in fish sauce, vinegar, sugar, and water.
- In a large bowl soak noodles in cold water to cover 15 minutes. Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes. In a colander drain noodles and rinse under cold water. Drain noodles well.
- In a large skillet cook onion and bell pepper in remaining 2 tablespoons oil over moderate heat, stirring, until softened and add tomatoes, noodles, and sauce. Cook mixture, stirring, until heated through. Add herbs, garlic, and shallot and toss noodles well.
THAI NOODLES WITH SEAFOOD
This recipe is very simple,very fast and very good. The fresh rice noodles, thick and white, can be found in the refrigerator cabinet of any good Asian grocery store. Don't use frozen marinara mix--the recipe deserves better. Any decent fishmonger will be happy to serve you with half a dozen prawns, a few scallops, some squid, a small fillet of fish, a handful of mussels or any other combination that appeals to you.
Provided by HELEN PEAGRAM
Categories Mussels
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut 500g of mixed seafood into bite-size pieces, first removing any shells.
- If you are using mussels, wash and scrape the shells and open them by putting them in a pot with a little boiling water.
- Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking.
- Chop a handful of basil leaves and seed and finely slice 3 bird's eye chillies.
- In a frying pan or wok, heat 1 tablespoon of oil.
- Brown 2 tablespoons of crushed garlic and saute the seafood for a couple of minutes.
- Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes.
- Tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well.
- Add the basil leaves and chillies and cook for 1 minute more, stirring.
Nutrition Facts : Calories 179.4, Fat 9.9, SaturatedFat 1.3, Cholesterol 47.3, Sodium 1539.5, Carbohydrate 6.6, Fiber 0.8, Sugar 3.1, Protein 16.3
HOMEMADE ASIAN RICE NOODLES
This recipe is from James McNair's Pasta Cookbook. I have not tried this, but am posting it in reply to a request. The unusual ingredients may be found in Asian markets. A large steamer into which shallow pans can be placed is used in this recipe. The use of two or more 8 or 9-inch square shallow pans is recommended to expedite noodle production. I was not sure how to list the times for this recipe, as it does not stand alone. All times are approximations and guesses.
Provided by mianbao
Categories Lunch/Snacks
Time 1h5m
Yield 1 pound noodles, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except the oil in a large bowl and beat until smooth.
- Strain through a fine wire sieve.
- Mix in oil and let rest for 30 minutes.
- Coat an 8 or 9-inch square pan with oil.
- Fill the part of the steamer which contains water, and bring to a boil.
- Stir up the reserved noodle batter to recombine.
- Coat the bottom of the oiled pan evenly, using about ½ cup batter.
- Place filled pan in the steamer, arranging a towel between the pan and the top of the steamer to catch condensation, without allowing the towel to touch the batter.
- Steam 5 minutes; remove pan from steamer and place in a container of cold water.
- Keep in the cold water until the steamed mixture is cool.
- Remove mixture from pan and place on a lightly oiled baking sheet.
- Lightly brush the top with oil.
- Continue in this manner until all batter has been used, stacking the sheets on one another.
- Remove all to a plate or tray, cover tightly with plastic wrap and refrigerate from 2 hours to overnight.
- The sheets can be used as is for stuffed pastas or sliced to the desired width with a sharp knife for noodles.
- This may be frozen.
- To cook, whether fresh or frozen, cover with cold water and soak 15 minutes for thin noodles, or up to 1 hour for thick ones.
- Drain and cook briefly in plenty of boiling water as for other types of pasta.
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