#rice noodles

[daily-deliciousness]

Pho (Vietnamese noodle soup)

#pho #noodles #beef #dinner #food #asian food #vietnamese food #noodle soup #soup #meal #main dishes #jalapeno #rice noodles #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[foodfuck]

spicy coconut noodle soup with mushrooms, broccoli and crispy tofu · good eatings

#spicy coconut noodle soup with mushrooms broccoli and crispy tofu #spicy coconut noodle soup #noodle soup #coconut soup #coconut #soup #spicy #noodles #noodle #rice noodles #mushroom #broccoli #tofu #mushrooms #crispy tofu #coriander #chili #sesame seeds #sesame #toasted sesame seeds #sesame oil #lime #soy sauce #coconut milk #peanut butter #tomato paste #red chili #ginger #garlic #brown onion

[vegan-nom-noms]

Rainbow Vegetable Rice Noodle Salad With Nut Butter Sauce

#veganbunnychef #rainbow2 #lunch #dinner #savoury #food #recipe #recipes #noodles #noodle salad #tofu #rice noodles #cabbage #carrot #carrots #zucchini #mango #mangoes #basil #mint #glutenfree #gluten free #almond #almonds #almond butter #vegan #veganism #vegetarian #plantbased #plant based

[ritzy-handz]

...🍜 🍜 🍜 × 🍜 🍜 🍜 × 🍜 🍜 🍜...

izzy and frenchie !

#THE LITTLE CAT GETTING TUCKED INTO HIS EGG BLANKET #guys im crying #this board makes me want miso soup.... #someone send me miso soup rn #our flag means death #ofmd #ofmd s2 #izzy hands #frenchie #ouizzy #frizzy #soup #rice noodles #ramen #pho #miso #tofu #rice #bread #cat #food #egg #stim #stimboard #oh my god btw? #top tier ship #give that old man a funny little clown bf he needs it #hold me close and hold me fast {boards}

[morethansalad]

Vegan Vietnamese Spring Rolls (Gỏi Cuốn)

#vegan #lunch #dinner #vietnamese cuisine #southeast asian cuisine #spring rolls #rice noodles #mushrooms #tofu #carrots #green onion #cilantro #rice paper #lettuce #thai basil #cucumber #sesame oil #coconut sugar #sea salt

[lowspoonsfood]

ponzu noodles (low-ish spoons)

this recipe is super easy and flavorful; my sister showed it to me and i’ve been obsessed ever since. only takes a few minutes and you get to tear up nori which is fun and satisfying :)

ingredients

rice noodles

sheet of nori

ponzu sauce (sometimes sold as ponzu citrus)

sesame oil

sesame seeds (optional)

anything else you want to add! (i like bell peppers; green onions also work very well; i even made this with strawberries once and it was good)

steps

cook the rice noodles

while they’re cooking, tear up your nori sheet into pieces of whatever size your heart desires

drain your noodles and put them in a bowl. throw in your nori and any vegetables and mix them in if you want

pour a generous amount of ponzu onto your noodles and toppings; rice noodles are absorbant so don’t be afraid to put on a lot if you want more flavor

a touch of sesame oil on top; a little bit goes a long way. you can also put sesame seeds on top as a garnish

additional note: it works really well as both a hot and cold dish, which also means you don't have to reheat leftovers!

#submission #noodles #stovetop #rice noodles #this sounds delicious op thanks for submitting! <3 #recipe

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

#cooking #recipes #Hong Kongese #Chinese #fusion #noodles #rice noodles #carrot #bell peppers #gluten free

[julieterbang]

#food #Chinese food #dumpling soup #dumpling #rice noodles #noodles

[black-salt-cage]

ଘ(੭*ˊᵕˋ)੭* ੈ♡‧₊˚

#💙 sugar life posting 🌙 #cooking #asmr #gifsets #gifs #foodie #foodblr #food #stimblr #stimming #stimmy #stim #liquid #noodles #pouring #eggs #seafood #rice noodles #cutting #knives #tofu #prawns #shellfish #orange #yellow #white #pink #green #red

[aneverydaything]

Day 1972, 16 November 2023

#Vietnam #Mekong Delta #rice noodles #noodles #natural colours #colour #color #food #cooking #orange #green #pink #travel #travel photography #asia

[daily-deliciousness]

Chicken summer rolls

#chicken #summer rolls #spring rolls #asian food #food #vietnamese food #carrots #healthy food #rice noodles #satay sauce #mint #healthy recipes #meal #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipes

[itsfoodbaby]

instagram.com/halfbakedharvest

#peanut sauce #peanut #rice noodles #avocado #cucumber #chicken #peanuts #food #foodie

[vegan-nom-noms]

Tofu Vietnamese Spring Rolls

#vietnamese #vietnamese spring rolls #dinner #lunch #savoury #food #recipe #recipes #glutenfree #gluten free #tofu #rice noodles #satay #dipping sauce #foodporn #tasty #food porn #foodphotography #food photography #eatfigsnotpigs

[clatterbane]

Clatterbane's Half-Assed Noodle Bar is gearing up for business yet again tonight, on request after Mr. C picked up those noodles.

The plan is another batch of wide rice noodles in this basic seasoning style:

Made with what we've got on hand. Which in this case involves wide rice noodles (now soaking), a little leftover taco meat that needed used up (which should hopefully work fine with vaguely Sichuan flavors), a couple of eggs to bulk out the protein content, some more frozen "wok mix" with the green beans sorted out to the side, a handful of extra frozen green beans, and the ass end of a head of cabbage that also needed out of the fridge. Just micro-steamed the cabbage and beans a few minutes to streamline the noodle frying a tad.

That is a frozen-together lump of chopped garlic in the little takeout sauce cup with the ginger. It'll thaw out before I get to it.

Hopefully this will turn out not too bad, taco meat and all. The impromptu noodles usually do.

#food #kitchen macgyver #noodles #rice noodles #gluten free #Chinese inspired

[morethansalad]

Vegan Bánh Hỏi (Vietnamese Rice Vermicelli Woven)

#vegan #lunch #dinner #vietnamese cuisine #southeast asian cuisine #rice noodles #noodles #tofu #lettuce #basil #cucumber #green onion #chili #soy sauce #chinese 5 spice powder #garlic #lime #dips #vegan fish sauce #coconut sugar

[pariahfox]

The "what have we got on hand?" noodle bar is back in business tonight.

Right now that involves some odds and ends of vegetables (including cabbage, and the tail end of an overgrown zucchini), plus a few eggs quickly scrambled up (starting in too cool a pan again!) and roughly half a pack of firm tofu that needed used up. I marinated that in a soy sauce concoction for maybe an hour, then pan fried it too. Since I am sometimes overly frugal, the remaining few tablespoons of marinade goodness are also going in the noodles.

(We're low on suitable bowls, much less clean ones. So, pots and pans will have to do to hold things like cut up vegetables waiting.)

Complete with awesome chipped mug pressed into service.

I did decide that some vaguely Chinese-style curry powder might help tie everything together, so we're getting something roughly along this kind of theme:

Though we've got thewider Thai rice noodles tonight. Mr. C actually just brought in pretty big bags of bean thread and sweet potato vermicellis yesterday, but I was more in the mood for some kind of rice noodles tonight. And that's what we had.

How will this batch turn out? It will have to be a surprise. Though, the ingredients going in are fairly promising.

#food #clatterbane's half assed cooking show #clatterbane's noodle bar #gluten free #vegetarian #noodles #rice noodles #kitchen macgyver