Mad about noodles!
Noodles are a staple in many cultures. Made from unleavened dough, which is stretched, extruded, or rolled flat and cut into variety of shapes, a single noodle can be made, eaten, or extracted from a serving of noodles. Many varieties of noodles are cut into waves, helices, tubes, strings, shells or cut into other shapes.
Cooked in boiling water, sometimes with cooking oil or salt added, they are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup.
Teriyaki chicken and rice noodles stir-fry
This dish gets a big tick from us- it's low fat, great value and on the table in 20 minutes. For a healthy weeknight meal, you can rely on this Japanese- style stir - fry with sweet soy, rice noodles, tender chicken and tasty veggies.
Ingredients:
1 packet rice noodles (soak into water)
500g chicken breast fillets, sliced
2 tbsp peanut oil
1 onion, thinly sliced
1 garlic clove, crushed
1 carrot, peeled, thinly sliced
1 zucchini, thinly sliced
½ cup teriyaki marinade
1 tbsp tomato ketchup
¼ Chinese cabbage, shredded
1 tbsp chopped fresh coriander
Method:
Heat a large frying pan over high heat. Add oil and heat until just smoking. Swirl to coat. Add half the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the pan between batches. Add onion and garlic to the pan. Stir-fry for few minutes. Add the carrot and zucchini, and stir-fry for 3 minutes or until just tender. Add the chicken, teriyaki marinade, tomato ketchup and noodles, stir-fry for 2 minutes. When noodles separate and the sauce thickens add cabbage and stir-fry for 30 seconds. Sprinkle with coriander to serve.
Shrimp wrapped in noodles
Ingredients:
5 king shrimp
¼ cup lemon juice
1 whole red chilli, mashed
2 clove garlic, mashed
A pinch of paper
¼ finely chopped onion
Some coriander, chopped
A pinch of salt
For the sauce -
¼ cup lime juice
2 tsp fish sauce
½ tsp garlic
1 tsp chopped coriander
½ tsp chilli
¼ tsp pepper
Salt and sugar to taste
For wrapping -
1 packet noodles, boiled
Satay sticks
Oil for frying
Method:
Marinate the shrimps in lemon juice, red chilli, salt, pepper, coriander, onion and garlic. Let it marinate for a couple of minutes. In the meanwhile make the sauce. Mix all the sauce ingredients. Dip the boiled noodles into the sauces. Pierce the shrimps with the satay sticks through the back of its tail. Wrap these with the noodle strands. Heat oil in a pan, deep fry them until brown.
Cheesy noodles cutlet
Ingredients:
1 cup boiled noodles
½ cup grated processed cheese
½ cup boiled and coarsely crushed sweet corn kernels
¼ cup finely chopped spring onion
¼ cup finely chopped onion
2 tsp finely chopped green chilli
¼ tsp freshly ground black pepper
Salt to taste
Bread crumbs for rolling
Oil for deep frying
Method:
Combine all the ingredients in a deep bowl and mix well. Divide the mixture into 6 equal portions and shape each portion into a 75 mm. (3)" flat round cutlet. Roll each cutlet in bread crumbs till it is evenly coated from all the sides. Heat oil in a pan; deep fry a few cutlets at a time, till they turn golden brown in colour from all the sides. Drain on an
absorbent paper. Serve hot with sauce.
Meatballs with rice noodles
Ingredients:
Meatballs -
½ kg lean ground beef
½ cup onion, minced
1 egg
3 fresh garlic clove, minced
½ tsp ginger, minced
¼ tsp black pepper powder
½ tsp red chilli pepper flakes
1 tbsp soy sauce
2 tbsp flour
Noodles -
1 package vermicelli rice noodles, rinsed in cold water
1 tsp sesame oil
2 fresh carrot, peeled and then peeled into strips
1 bunch spring onion, cut into 1 inch sticks
¼ cup cilantro, chopped
2 cup beef stock
Soy sauce, to serve
Chilli oil, to serve
Lime wedge, to serve
Method:
Combine meatballs ingredients in a large bowl, mix well. Form 1-1½ "meatballs. Place meatballs in a large skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease. Rinse rice noodles in cold water until they go slightly soft. Set aside. Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes or until the carrots go limp. Add beef stock and rice noodles, bring to a boil, cook for about 5 minutes, stirring the noodles until the stock is all absorbed and the noodles are soft. Push the noodles to the centre of the pan and place meatballs around the edges. Heat for another 3 minutes until the meatballs are hot. Serve with soy sauce, chilli oil and fresh lime wedges if desired.
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