You will need - rice noodles, water, salt, oil to taste

1. Pour water into a saucepan, bring to a boil over high heat, add salt.
2. Put rice noodles in boiling water and cook for 5 minutes over medium heat.
3. After cooking, put the rice noodles in a colander, rinse with cold water.
4. Rice noodles are ready.

How to cook delicious rice noodles

The cost of rice noodles (July 2019, Moscow) - from 200 rubles. for half a kilo.

Calorie content - 345 calories.

The shelf life of dry rice noodles is from one to two years, boiled noodles must be consumed within 1 day.

Ready rice noodles are stored for no more than 5 days.

Rice noodles are perfect served as a side dish with soy sauce.

Rice noodles are often confused with funchose for their similarity in appearance, but rice noodles have differences: they are made from rice and have an opaque color (pure white after cooking), while funchose is even called "glass noodles" because of transparency.

Rice noodles have practically no taste of their own, so rice noodles are boiled to be added to soups and main dishes. To cook rice noodles with a pleasant touch of taste, you can boil them in meat broth with spices, and serve with sauce.

noodle soup recipe

Products
Chicken broth - 1.6 liters
Chicken drumsticks - 4 pieces
Light soy sauce - 1/4 cup
Dark soy sauce - 1/4 cup
Rice noodles - 120 grams
Masha sprouts - 300 grams
Dried goji berries - teaspoon
Coriander - tablespoon
Dried ginger root - 2-3 slices
Cinnamon - stick
Star anise - asterisk
Bay leaf - 4 pieces
Green onions - half a bunch
Garlic - 3 teeth
Black pepper - to taste
Salt to taste

Recipe 1. Rinse the chicken drumsticks, pour cool water over it, place the pan on the burner and let it boil.
2. Add spices to the pan: goji berries, coriander, ginger, cinnamon stick, star anise, bay leaf, salt and keep for half an hour over low heat.
3. Remove the chicken drumsticks from the broth, strain it and add the light and dark soy sauces.
4. Boil a liter of water in a separate saucepan, put the rice noodles and boil over high heat for 2-3 minutes, tip into a colander.
5. Mung bean sprouts pour boiling water for one minute, drain the water.
6. Chop the garlic cloves and fry for 3 minutes over high heat.
7. Divide the noodles, mung bean sprouts, chicken drumsticks into cups and pour over the broth.
8. Sprinkle chopped green onions, black pepper, fried garlic on top.

Noodle soup is one of the most common dishes in Thailand. It is prepared in all cafes and restaurants, in the markets, in street mobile trays - macaroons, it is collected in a few minutes right in front of the buyer. The broth of noodle soup is eaten with a spoon, the goose with chopsticks. Season the noodle soup with sugar, chili, fish sauce, green onions, fried garlic. Noodle soup is served with pork, chicken or seafood - shrimp, squid, fish.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Rice noodles are a visiting card of oriental cuisine. It is a suitable side dish for meat and fish dishes, it can become a component of salads, soups and even baking stuffing. Cooking noodles is easy and fast: it does not require cooking, it is wonderfully steamed with boiling water. An important point: rice flour products are suitable for those who are shown a gluten-free diet.

How to cook rice noodles

Fans of experimenting with dough can try their hand at making rice flour pasta at home. You can simplify the preparation of rice noodles with a pasta machine, but even without this wonderful device, you will get delicious thin spaghetti. Flour for products can be purchased ready-made, but if you have a home mill, try making it from cereals. Turn on the fine grinding mode, grind 400 g of any rice and get snow-white flour.

For every 110 g of flour, take one large egg, knead a tight, elastic dough. Roll out thinner if possible - pass it through the rollers of the pasta machine and cut the noodles as thin as possible. You can do it manually like this: roll the layer into a roll and cut off very narrow strips from the edge. Before cooking, dry the noodles on the table.

How much to cook

Strips cut from homemade rice dough should be cooked the same way as pasta is cooked: boil in plenty of water for about five minutes. Another thing is if you bought the product in the store. Before you cook rice noodles at home, read the instructions on the package and follow them. Manufacturers recommend boiling a large amount of water (about two liters), removing it from the heat, pouring the contents of the package into boiling water and keeping it covered for 10-15 minutes. Then drain the water, rinse the noodles with cold water to stop the swelling process.

calories

Rice pasta is a full-fledged, satisfying, carbohydrate side dish that creates a neutral background for the main oriental dishes. The calorie content of rice noodles is 109 kcal, the ratio of proteins, fats, carbohydrates (BJU) is 1: 0.2: 27.7%. It is believed that the second name of rice spaghetti is funchose. This is wrong, funchose glass vermicelli, although similar to rice, is made from starchy substances of legumes and potatoes. The product contains three times more calories, its usefulness is often disputed. For the sake of the generally accepted, here the funchose will usually be called rice noodles.

Recipes with rice noodles

The use of this product in oriental cuisine is everywhere. Asian rice noodle dishes can be hot and cold, they are added to soups, salads, cooked with meat, vegetables, seafood. Ten amazing recipes will help you look at Chinese, Korean, Japanese culinary traditions from a different angle, adapt them to local conditions, while maintaining the romantic charm of Asia.

With chicken and vegetables

• Servings Per Container: 6.
• Calorie content of the dish: 172 kcal.
• Cuisine: Asian.

Asian salad with rice noodles and chicken is good as a breakfast. Fried pieces of chicken fillet and funchose complement each other, make the salad hearty, and vegetables and greens will give the day a powerful start, fill the body with vitamins. For salad dressing, a mixture of wine vinegar and olive oil with spices is used - a traditional oriental sauce. It is important not to overdry the meat when frying so that it is tender.

• rice noodles - 600 g;
• chicken fillet - 2 pcs.;
• lettuce - 4 pcs.;
• garlic - 2 cloves;
• onion (small) - 1 pc.;
• olive oil - 7 tbsp. l.;
• wine vinegar - 5 tbsp. l.;
• sugar - 1/2 tsp;
• salt, a mixture of peppers.

Cooking method:

1. In heated oil (no more than 2 tablespoons), sauté the garlic cloves, divided into several parts. Remove the garlic, put the chicken breasts cut into small pieces into the oil. Fry until done.
2. Boil funchose and rinse it with water.
3. Cut each tomato into four parts, chop the lettuce with your hands, tearing pieces from it.
4. Mix the prepared ingredients and season them.
5. For dressing, heat the oil, fry the pieces of garlic in it. Oil should be used, and garlic should be discarded. Place vinegar, oil, pepper, salt in a container with a lid (bottle, jar). Mix the sauce by shaking. Fill them with the finished dish. Can be served warm.

Salad

• Cooking time: 15 minutes.
• Servings Per Container: 4.
• Calorie content of the dish: 256 kcal.
• Purpose: for breakfast, salad to the main course.
• Cuisine: Japanese.
• Difficulty of preparation: simple.

To make the Chinese noodle salad not only taste good, but also look appetizing, steam the funchose correctly. Do not forget to rinse it with cold water so that the thin threads do not stick together. Since the salad contains soy sauce, you do not need to use salt, abuse pepper and other spices. Enjoy the taste of natural vegetables in an oriental setting: funchose and traditional Japanese dressing will fill your morning with oriental motives.

Ingredients:

• funchose - 100 g;
• tomato - 2 pcs.;
• sweet pepper - 1 pc.;
• cucumber - 1 pc. (approx. 100 g);
• green peas - 70 g;
• garlic - 2 cloves;
• greens (dill, basil) - a small bunch;
• olive oil - 30-50 ml;
• soy sauce - 3 tbsp. l.

Cooking method:

1. Before preparing the dish, boil the noodles until tender. Cut it into pieces as you wish: the pieces may or may not be very long.
2. Saute chopped garlic in oil, add noodles and fry a little.
3. Finely chop the tomatoes (they need to be peeled) and pepper.
4. Grate the cucumber on a coarse grater.
5. Mix salad ingredients, season them with soy sauce.

Funchoza with shrimp

• Cooking time: 30 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 344 kcal
• Purpose: for breakfast, lunch.
• Cuisine: Thai.
• Difficulty of preparation: easy.

A Thai dish that will delight seafood lovers is rice noodles with shrimp. It can be served cold or warm, as you like. To feel the spirit of the East, you will need vegetables, Chinese vermicelli and fried shrimp. Please your family, prepare this dish for a family dinner, and you will have a reason to talk with children about distant lands, plan joint trips.

Ingredients:

• rice noodles - 200 g;
• shrimp - 350 g;
• egg - 2 pcs.;
• onion - 1 pc.;
• carrots - 1 pc.;
• Chinese cabbage (small) - 1 pc.;
• garlic - 2 cloves;
• olive oil - 3 tbsp. l.;
• soy sauce - 4 tbsp. l.;
• teriyaki sauce - 2 tbsp. l.;
• sugar - 1 tbsp. l.

Cooking method:

1. Prepare Chinese vermicelli. While it cooks, take care of the eggs.
2. Heat the oil in a frying pan, pour in the slowly beaten eggs and fry, stirring. When the scrambled eggs are ready, cut them into thin ribbons.
3. Use two teaspoons of oil to fry onions, carrots, garlic, cut into thin strips. Add shredded cabbage, fry for a few more minutes.
4. Separately, fry the shrimp until golden brown.
5. Mix all the ingredients of the dish, add sauces and sugar, hold on fire for another two minutes.

With chicken

• Cooking time: 30 minutes.
• Servings: for two.
• Calorie content of the dish: 146 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Thai.
• Difficulty of preparation: easy

Pad Thai is a delicious dish from Thailand, based on healthy funchose. Various meat or fish ingredients, herbs, vegetables, peanuts are added to it. There are as many recipes for Pad Thai as there are Thai chefs, but the principles of its execution are the same. Below is one of the simplest versions of this dish, which can be easily adapted to local conditions and products. Try to cook it, and chicken rice noodles will become your family's favorite dish.

Ingredients:

• funchose - 200 g;
• soy sprouts - 150 g;
• chicken fillet - 1 pc.;
• soy sauce - 5 tbsp. l.;
• fish sauce - 1 tsp;
• garlic - 2 cloves;
• roasted peanuts - 4 tbsp. l.;
• sunflower oil - 30 ml;
• chilli.

Cooking method:

1. Rinse the fillet, dry, soak, using soy sauce as a marinade. Leave for an hour.
2. Cook funchose in boiling water, rinse with cold water to prevent it from sticking together.
3. Saute crushed garlic in oil, add chili. Put the chicken pieces in the pan, fry until blush on all sides.
4. Add rice vermicelli to the fried chicken, continue frying for a couple of minutes.
5. Put the soy sprouts into the pan, add soy and fish sauce. After three minutes, the dish can be removed from the heat.
6. Sprinkle with roasted peanuts when serving.

With seafood

• Cooking time: 40 minutes.
• Servings: for four.
• Calorie content of the dish: 289 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Recipes with photos showing rice noodles with seafood get a lot of feedback. Exotic dishes are extremely popular and are considered “restaurant dishes”, however, any novice hostess can cook funchose with octopuses, shrimps and mussels. The recipe is simple and the ingredients can be found in any supermarket. Surprise your loved ones with Oriental food at home.

Ingredients:

• rice noodles - 200 g;
• seafood (shrimp, octopus, mussels or a mixture of them) - 300 g;
• carrots (small) - 1 pc.;
• Bulgarian pepper - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp. l.;
• soy sauce - 4 tbsp. l.;
• lemon juice - 2 tbsp. l.

Cooking method:

1. Wash the seafood, peel and leave in the marinade for half an hour. For marinade, mix lemon juice and soy sauce.
2. Boil the noodles and wash.
3. Cut all vegetables into strips, fry in vegetable oil until the carrots are ready.
4. Add seafood to vegetables. Roast for about 7 more minutes.
5. Mix the contents of the pan with funchose, keep on fire for a couple more minutes. Serve warm.

With vegetables

• Cooking time: 30 minutes.
• Servings: for two.
• Calorie content of the dish: 172 kcal.
• Purpose: for dinner, breakfast, diet.
• Cuisine: Japanese.
• Difficulty of preparation: easy.

For those who follow a diet or do not eat animal proteins, the recipe in this section will be a real find. Rice noodles prepared in this way with vegetables are a dietary, low-calorie dish that promotes weight loss. In addition, it is prepared quickly, does not require special culinary skills. You can add all kinds of vegetables to it, replace one with another.

Ingredients:

• funchose - 200 g;
• carrots - 1 pc.;
• leek - 1 pc.;
• zucchini - 1/2 pc.;
• garlic - 2 cloves;
• soy sauce - 2 tbsp. l.;
• sunflower oil - 1 tbsp. l.;
• cornstarch - 1 tbsp. l.;
• salt, sugar - 1/3 tsp each.

Cooking method:

1. Wash vegetables, chop, using a grater for Korean carrots. You should get long thin vegetable "pasta". Cut the leek with a knife along the bulb, pass the garlic through the crusher.
2. Let the vegetables in oil, after three to five minutes add a little water, close the lid, simmer. 5-10 minutes before readiness, add crushed garlic, soy sauce.
3. While the vegetables are stewing, cook the noodles, rinse them.
4. Add sugar, salt, starch to vegetables (scatter it a little). Stir vegetable mixture, combine with noodles. Using forks or spatulas, achieve an even distribution of vegetables in the funchose.

In Chinese

• Cooking time: 30 minutes.
• Servings: for two.
• Calorie content of the dish: 170 kcal.
• Purpose: for breakfast, children's and diet food.
• Cuisine: Chinese
• Difficulty of preparation: easy.

Before you cook rice noodles in Chinese style, select vegetables. In the dish, you can use onions, carrots, various types of cabbage, zucchini, asparagus beans, soy sprouts - whatever you like. Mandatory ingredients are garlic and soy sauce - a traditional Chinese dressing. Vegetables are best cut into long thin strips.

Ingredients:

• rice noodles - 200 g;
• carrots - 1 pc.;
• broccoli (small) - 1 pc.;
• onion - 1 pc.;
• Bulgarian pepper (small) - 1 pc.;
• soy sauce - 3 tbsp. l.;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Disassemble the broccoli into florets, cut the rest of the vegetables into thin strips.
2. Fry the vegetable mixture in oil for 5-7 minutes, simmer under the lid until the cabbage is ready.
3. Brew funchose, do not forget to rinse it with cold water.
4. Mix vegetables with pasta, add sauce, keep on fire for two minutes.

Salad with funchose and pork

• Preparation time: 30 minutes (not including marinating time).
• Servings Per Container: 6.
• Calorie content of the dish: 172 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Bright, appetizing and satisfying rice noodles with pork is a favorite dish of many residents of eastern countries: Japan, Thailand, Korea, China. Marinated fried meat has a delicate, indescribably rich taste, rice flour pasta serves as an excellent background for it, fresh vegetables bring this dish to perfection. Seasoned with oriental spices, soy sauce, rice vinegar, the dish will tell you more about Asia than any TV show.

Ingredients:

• beef pulp - 300 g;
• funchose - 250 g;
• bell pepper - 1 pc.;
• carrots - 2 pcs.;
• cucumber - 1 pc.;
• onion - 1 pc.;
• garlic - 4 cloves;
• vegetable oil - 4 tbsp. l.;
• soy sauce - 100 ml;
• rice vinegar - 2 tbsp. l.;
• salt, spices, sugar.

Cooking method:

• Cut the meat into small sticks (like beef stroganoff), pour the marinade over and leave for 2-3 hours. For the marinade, take half the sauce, add more spices to it.
• Cut vegetables into thin strips, you can use a special grater. Put the vegetable strips in one bowl, lightly crush them to release the juice.
• Brew funchose, rinse and mix with vegetables.
• Fry the meat over high heat until golden brown, then pour the marinade over it and continue to fry for 5 minutes.
• Put the cooled pork into the salad along with the remaining liquid, season the dish with rice vinegar, add spices.

With soy sauce

• Cooking time: 10 minutes.
• Servings: for two.
• Calorie content of the dish: 129 kcal.
• Purpose: for breakfast, in haste.
• Cuisine: Asian
• Difficulty of preparation: easy.

The main advantage of Chinese noodles is its ability to quickly and without cooking turn into a tasty, healthy dish. Funchoza with soy sauce can be a lifesaver if you need to cook food quickly. In addition, even a child can cope with this recipe. While the noodles are being steamed, a dressing for it is being prepared in haste. It will take no more than 10-15 minutes to cook.

Ingredients:

• rice noodles - 250 g;
• soy sauce - 2 tbsp. l.;
• garlic - 1 clove;
• vegetable oil - 2 tbsp. l.;
• chili sauce - 1/3 tsp;
• greens.

Cooking method:

1. Steam the noodles according to package instructions.
2. Fry crushed garlic in oil for a minute. Add soy sauce and chili, bring to a boil.
3. Put the finished funchose into the sauce, mix, keep on fire for no more than a minute.
4. When serving, sprinkle the dish with herbs.

Soup

• Cooking time: 30 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 172 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Incredibly delicious, exotic recipe for soup with rice noodles and shrimp in coconut milk. A dish that is so praised by Thais and tourists who come to them. Cook tom yum or tom kha for a family dinner to diversify the menu, taste new, interesting tastes, and feel the atmosphere of cheerful Thailand. Follow the recipe for a delicious soup.

Ingredients:

• rice noodles - 100 g;
• coconut milk - 500 ml;
• peeled shrimp - 0.5 kg;
• ginger - 2 cm;
• carrots - 2 pcs;
• potato starch - 1 tsp;
• juice from two limes;
• olive oil;
• salt, chili pepper.

Cooking method:

1. Fry ginger, carrots, onions in a saucepan with a thick bottom, pour vegetables with coconut milk, add water (0.7 liters).
2. Stir the starch in a glass of water, add it to the pan, stirring.
3. Add rice vermicelli, boil for 5 minutes.
4. Add shrimp, bring to a boil. Season the finished soup with lime juice, decorate with herbs.

Rice vermicelli is a popular item in any Asian dish. As a side dish, it is appropriate for meat, fish, seafood. Any vegetables are added to salads with funchose. The main ingredient of the dish can be meat (chicken, pork), sea fish or seafood (mussels, shrimp, squid, crab meat). Soy sauce and garlic are a must. Funchose salads are served on flat plates, eaten with chopsticks.

Video

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Rice vermicelli- an inseparable element of Chinese fast food, one that, like many other things, was invented by this nationality long before the origin of Western counterparts. Unlike them, the Chinese version is much healthier. So, rice vermicelli contains three times fewer calories than wheat flour vermicelli.

You will need

• For the rice vermicelli with chicken:
• 300 g of rice vermicelli;
• 500 g chicken fillet;
• 2 carrots
• 1 onion;
• 50 g olive oil;
• 50 g soy sauce.
• For rice vermicelli with vegetables:
• 500 g of vermicelli;
• 4 tbsp. l. vegetable oil;
• 2 onions;
• 2 sugary peppers;
• 2 carrots;
• 1/4 head of cabbage;
• 4 tbsp soy sauce.
• black pepper.
• For the Thai Rice Vermicelli Soup:
• 1 kg of fresh fish;
• 250 g of vermicelli;
• 2 onions;
• 4 cloves of garlic;
• ginger root (4 cm);
• 150 g canned bamboo;
• 0.5 coconut milk;
• 2 chili peppers;
• zest of 1 lemon;
• 2 tbsp rice starch;
• 2 tbsp. l. vegetable oil;
• ground turmeric
• salt.

Instruction

1. Boil water at the rate of 1 liter per 100 g of vermicelli, dip in boiling water vermicelli. Bring the water back to a boil, boil vermicelli no more than five minutes, then drain in a colander and rinse with cold water.

2. Rice vermicelli with chicken Cut the onion into rings, chop the carrots into huge strips, fry in olive or any other odorless oil. Cut the chicken fillet into small slices or large strips, add to the fried onions and carrots. Fry everything together, then add the rest of the oil and soy sauce. Mix the noodles with the fried mass, serve both cold and hot.

3. Rice vermicelli with vegetablesCook vermicelli and add 1 tbsp. l. vegetable oil. Wash and clean the vegetables, chop the onions into huge cubes, remove the seeds from the peppers, cut into huge cubes, grate the carrots on a huge grater, cut the cabbage into huge strips. Heat 3 tbsp in a deep frying pan. vegetable oil.

4. Fry the onion over high heat for 2 minutes, then add the peppers, carrots, cabbage, mix and fry for another two minutes. Add to skillet vermicelli, salt, pepper and simmer the same amount, add soy sauce at the end.

5. Thai soup with rice vermicelli Clean the fish, gut, rinse with cold water, cut off the head, tail, fins, fillet, set aside the flesh, put everything else in a saucepan and pour 3 liters of cold water. Put on fire, bring to a boil, remove the foam, reduce heat, salt, add lemon zest, cook for forty minutes over low heat without a lid. Strain the finished broth.

6. Wash the chili, remove the seeds, cut one pod into thin strips. Chop the onion and garlic, peel and cut the ginger into thin slices. Drain the canned bamboo, cut it into 2 cm slices. Cut the fish fillets into 2 cm cubes, mix in a bowl 1 tbsp. l. rice starch with turmeric and salt, roll the slices in the mixture.

7. Heat vegetable oil in a deep frying pan with a thick bottom, fry the prepared ginger, onion, garlic for four minutes. Put the fish slices into the pan and fry over high heat for 3 minutes, stirring constantly.

8. Put 1 liter of strained broth on the fire, add coconut milk, put 1 chili pod and bamboo there, bring to a boil and cook for five minutes. After that, remove the chili from the pan and add the chili, thinly sliced. Mix the remaining broth with 1 tbsp. l. rice starch, pour into boiling broth, bring to a boil again.

9. Boil rice separately vermicelli, arrange it on plates, put the fish with vegetables in the plates, pour over the hot broth and serve immediately.

In the East with rice vermicelli associated with a lot of rituals and beliefs. Dishes with it are recommended for overweight and signs of withering of the body, because. they are believed to dissipate harmful energy. The Japanese believe that eating rice vermicelli prolongs life and brings bliss.

You will need

• For the Rice Vermicelli in Pineapple Shrimp Sauce recipe:
• 100 g of rice vermicelli;
• 2 tbsp vegetable oil;
• 200 g of peeled shrimp;
• 200 g canned pineapple;
• 100 g leek;
• 2 tbsp tomato paste;
• 50 g cilantro;
• 2 tbsp soy sauce;
• 1 pinch of black ground pepper;
• 1 pinch of ground chili pepper;
• salt to taste;
• 100 ml canned pineapple juice;
• 1/2 piece lime.
• For the Chicken and Rice Vermicelli Salad recipe:
• 170 g of rice vermicelli;
• 450 g chicken fillet;
• 230 g leek;
• 3 pieces of carrots;
• 120 g spinach;
• 1 tbsp peanut butter;
• 1 clove of garlic;
• 1 tsp ginger;
• 1/2 tsp chili pepper;
• 1 1/2 tbsp soy sauce;
• salt to taste.
• For the Rice Vermicelli and Beef Soup recipe:
• 500 g of beef;
• 700 g mushrooms;
• 200 g rice vermicelli;
• 3 tbsp soy sauce;
• 2 cloves of garlic;
• 1 tsp Sahara;
• 1 bunch of parsley;
• chili pepper to taste;
• 50 g butter;
• 8 glasses of water;
• green onions;
• sesame;
• salt.

Instruction

1. Rice vermicelli in pineapple-shrimp sauce Drizzle vegetable oil in a frying pan. Cut the leek into thin rings, put in a pan, fry for about 3 minutes. Cut the pineapple into small cubes and add it to the pan. Also add two types of pepper, salt, lime juice, soy sauce. Simmer for 2 minutes. Add tomato paste, simmer for 2 minutes. Add shrimp and cook for 2-3 more minutes. Put cilantro, remove from stove.

2. Heat up oil for frying. Break the vermicelli in half, lower in small portions into the burning oil for a few seconds. It should turn white and swell. Remove the vermicelli with a slotted spoon, put in a colander or sieve so that the remaining oil can drain, salt.

3. Salad with chicken and rice vermicelli Fill a two-liter saucepan with water up to half, add salt. Cover with a lid, put on medium heat, wait for the water to boil. After this, lift the lid and remove the pan from the heat. Place the rice vermicelli in a saucepan, stir, cover with a lid. After 3 minutes, drain the vermicelli into a colander, rinse with warm water. Spread the vermicelli on a towel to dry.

4. Boil the chicken fillet and cut into small thin pieces. Wash the leek and cut into slices. Slice the carrots. Wash and chop spinach for salad.

5. Heat the oil in a saucepan over medium heat for 3 minutes. Pour the leeks, carrots into a saucepan, fry in boiling oil for 2 minutes. Add chicken, pepper, garlic and ginger, fry for 3-4 minutes. Add soy sauce and spinach and fry for another 2-3 minutes in boiling oil. Add vermicelli, stir. Serve hot or cold, garnished with herbs.

6. Soup with rice vermicelli and beef Cut the beef into thin slices. Mix soy sauce, chopped parsley, sugar and chili pepper, marinate beef in the mixture for 1 hour. Cut the mushrooms, fry in butter, add a glass of water and simmer for 10 minutes.

7. Boil water, add beef with marinade, bring to a boil. Add the mushrooms together with the secreted juice, salt and cook for another 10 minutes. Boil the rice vermicelli and arrange in bowls, pour the soup, sprinkle with green onions and sesame seeds.

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Note!
There are 3 types of rice noodles on sale: more thin noodles - funchose, lokshina and primitive noodles - vermicelli. The number of minutes for cooking depends on the thickness of the noodles. fried rice noodles with soybeans and chicken breast. How to cook rice noodles Soak rice noodles in warm water for 5-20 minutes until the noodles are soft.

Useful advice
Cut the chicken breast into strips and quickly, stirring, fry. Transfer to a plate, cover with a lid. To the oil in which the chicken was fried, add the diced vegetables (other than cabbage), and, stirring often, cook for several minutes, adding a little chicken broth. Once the vegetables are ready, add the chicken. Pour boiling water over rice noodles, leave for 3 minutes. Drain the water and transfer the noodles to the skillet with the chicken and vegetables. Mix everything quickly, season with pepper and soy sauce. The dish is ready.

There are a lot of recipes for making rice soup. Every owner has his own. Soup with rice is cool in that it can be both a good nutritious dish and a dietary one. Its preparation does not require much effort. The soup activates digestion, is suitable for joints, and has a diuretic effect. For its preparation, it is better to use medium-grain rice.

You will need

• rice (75 g);
• potatoes (5 pcs.);
• carrots (1 pc.);
• onion (1 pc.);
• butter (30g);
• parsley (10g);
• water (80 ml).
• Tableware:
• pot;
• pan.

Instruction

1. Sort and wash the rice. Soak in cold water for 30-60 minutes.

2. Fill the pot with water. Salt the water.

3. Peel potatoes, wash and cut into cubes.

4. After that, clean the carrots and onions.

5. Chop them into straws. Cut the parsley.

6. Take out the pan, put it on the fire. Put butter.

7. Saute carrots, onions and parsley until golden brown.

8. Put the potatoes in salted hot water and boil them until half cooked.

9. Then add soaked rice and passivated vegetables. Bring to a boil. Rice soup is ready!

Related videos

Note!
Wash parsley not in cold water, but in warm water - it will be more fragrant. Young potatoes are easily peeled if you first put them in hot water for a short time, and then in cold water.

Useful advice
To give the rice soup a nice sugary note, together with all the vegetables, it is allowed to add sugary pepper, cut into thin strips, to it.

Ginger root is a spicy aromatic plant widely used in cooking. If you cook broths and soups with it, it will give them an obvious savory flavor, classic for oriental dishes. Ginger infusions and decoctions, more commonly known as teas, are famous remedies for colds, nausea and some gastrointestinal problems.

You will need

• Chinese chicken broth
• - 1.5 kg of chicken;
• - 10 cups of cold water;
• - 5 centimeters of fresh ginger root;
• - 1 bunch of fresh green onions;
• - 1 tablespoon of Chinese rice wine;
• - 1 tablespoon of soy sauce;
• - ground black pepper.
• Korean ginger tea
• - 1 large ginger root;
• - 500 ml of water;
• - 1 orange;
• - 2 Asian pears;
• - 1/2 cup sugar.

Instruction

1. In China, many soups - seafood, vegetable, chicken, etc. - prepared on the basis of chicken broth. In some translated recipes, you may come across the term "Chinese chicken broth". It is he who is incredible without the ginger root. In addition, a dilapidated hen is certainly taken for him, not every one, but only the skeleton, wings, neck.

2. Rinse the chicken under running water and place in a saucepan. Ginger peel off the skin and cut into pieces. Cut the green onion into slices, cutting off a little obliquely. It is allowed to do this not with a knife, but with scissors. Fill the chicken with water, put ginger, onion, add wine. Bring to a boil, skimming occasionally, reduce heat, add soy sauce, season with pepper and simmer for another 2 hours. Strain the broth and use as directed in the recipes. You can cook this broth for the future, it is charmingly frozen. If you add red pepper flakes, garlic and a little sesame oil to it, you get a good cold remedy.

3. Korean ginger tea is drunk both in winter and summer. In hot weather, chilled, it beautifully quenches thirst, in cold weather, fragrant and burning, it warms. If you're making it in the winter when Asian pear is hard to come by, replace it with a teaspoon of cinnamon, persimmon, and a few tablespoons of honey.

4. Peel and cut the ginger root. You should have 3/4 cup ginger pieces. Remove the zest from an orange on a fine grater, peel it and chop it. Also peel the pear and cut into quarters. Pour water into a saucepan, put ginger and orange zest, bring to a boil. Reduce heat to low and simmer for about 15 minutes more. Remove from heat, add sugar, put pear slices and orange slices, stir until sugar dissolves. Cover with a lid and leave for about 1 hour. Serve chilled or warm, as desired.

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The Japanese use soy sauce as salt. Faithfully cooked sauce contains sea salt in its composition and is very suitable. Yes, lactic acid bacteria sauce and improve the functioning of the stomach.

You will need

• To make homemade soy sauce:
• 100-120 g soybeans;
• 2 tbsp butter;
• 50 ml clarified chicken broth;
• 1 tbsp wheat flour;
• sea ​​salt to taste.
• For the Cabbage Salad with Soy Sauce Recipe:
• 1 head of young cabbage;
• 1 fresh cucumber;
• 1 scarlet sweet pepper;
• 1 yellow sweet pepper;
• 2 tbsp clear soy sauce;
• 1 tbsp rice vinegar;
• 2 tbsp sesame oil;
• ground black pepper.

Instruction

1. Homemade Soy Cooking Method sauce aCook the soybeans in a saucepan with a little boiling water. Strain through a colander, transfer the soybeans to an iron bowl and mash with a ladle. Mix the beans with the rest of the ingredients, mix thoroughly. Put on the stove and bring to a boil. Prepared this way sauce ready to use.

2. Industrial method of preparation of soy sauce aSoybeans are cleaned and boiled. The resulting mass is placed on washed mats in small lumps. After some time, the porridge will be covered with mold. Now it needs to be crushed into small slices and left for another two months. After 2 months, the fermentation process should stop. The resulting soy clods are placed in containers with salt water. During the year, this liquid is filtered, thickens and becomes viscous.

3. Soybean sauce can be used to emphasize and enhance the taste and aromatic properties of the dish. For example, it is added to various salads, vegetable stews, fish and meat. Myself sauce has a spicy aroma and spicy taste and is much more likely to preserve its taste qualities for a long time. Special storage conditions for soy sauce not required.

4. Young cabbage salad with soy sauce Wash the cucumber and peppers. Cut the cucumber into strips, and the peppers into thin half rings. Remove the core from the peppers. Rinse the cabbage and cut into 4 parts, chop into thin slices. Sprinkle with salt and rub lightly with your hands. Mix all this in a bowl. Dress salad with soy mixture sauce a, vinegar and sesame oil. Season with black pepper before serving.

Rice noodles were invented several centuries ago in China. It is also popular among Europeans. If you want to cook an appetizing dish at home from this ingredient, then you need to know how to cook rice noodles.

You will need

• - 100 grams of rice noodles;
• - 300 g of chicken fillet;
• - 3 cloves of garlic;
• - a little white cabbage.
• For sauce:
• - 10 ml of soy sauce;
• - 50 g of tomato paste;
• - a slice of ginger;
• - juice of one lemon;
• - 3 teaspoons of sugar;
• - a little chili pepper.

Instruction

1. A lot of mouth-watering dishes are prepared from the Asian product. If you want to make an evening of Asian cuisine with rice noodles at home, then the choice will be huge. Someone likes soup with this product. Others love it as a side dish for fish, vegetables, meat. Still others will not refuse an exotic salad with this ingredient.

2. For all these types of dishes, rice noodles are cooked in a certain way. If you want to pour yourself a bowl of fragrant Asian soup, then first soak the noodles in water. She should lie down in it for 5 minutes. Only later boil it, putting it in boiling broth for 3 minutes.

3. Pre-soaking is not necessary for making salads. Immediately place the cereal edible threads in boiling water and cook the product in it for 3 minutes. Rinse with cold water afterwards.

4. Rice noodles are used to make not only culinary, but also confectionery dishes. If you want to make a dessert, then prepare the noodles in a special way - put them in boiling water for 20 seconds and take them out here. Do the same with thin varieties. Throw the finished noodles into a colander. Then the excess liquid will drain, and the noodles will not lose their shape.

5. This is especially important for funcheza - a long kind of rice noodles. Handle it very carefully, on the contrary, the strips can break. Soak it for 5 minutes in hot water, and then place it in cold water for 30 minutes, after which carefully drain the water.

6. If you are preparing mi-fun for sauce or soup, then put it in these dishes later with cold water and put on fire. As soon as the liquid boils, immediately turn off the heat and serve a burning dish to the table.

7. Cold funcheza charmingly harmonizes with spicy and vegetable sauces. This quality is considered when creating salads. But not only in snack dishes mi-fun is cool. Deep fry raw food for a beautiful side dish. You can also use it in salads.

8. For example, it is allowed to talk about the preparation of "Rice noodles with chicken in sauce." Because the noodles are prepared very quickly, make the sauce first. Put the tomato paste in the pan, heat a little and add soy sauce and sugar. Ginger, chili, chopped with a blender, send to the same place as lemon juice. Boil all this in a pan for 2 minutes, and then cool.

9. Finely chop the chicken fillet and fry in a different pan. After that, add finely chopped cabbage and keep on fire until tender. It remains to pour the sauce and stir.

10. Put rice noodles into boiling and slightly salted water, turn off the heat and hold it in boiling water for 3 minutes. Then drain in a colander and rinse with cold water. Later, add this to the chicken with sauce, fry for a minute. The dish is ready.

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Note!
Funchezu (mi-fun) is not recommended to cook, because in boiling water it can almost completely dissolve.

Useful advice
Prepare sauces, soups, side dishes, sugary dishes from rice noodles.

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Rice Noodles - General Cooking Principles

We love flour products for their density and satiety, as well as for their pleasant neutral bread taste. Is there a person who would not like pasta, macaroni or vermicelli? The only rule to keep in mind if you want to be lean and not gain weight on carbohydrates is that they are best consumed in the morning or at lunchtime.

Rice noodles are no exception. This dish quickly satisfies hunger, and is prepared quickly and easily. This product originated in the East, famous for its rice plantations. It was “released” into the world by Chinese immigrants. Before the Great Patriotic War, this product was not particularly known anywhere, because noodles were food for the poor. For its production, broken and small rice was used, which could not be sold, and therefore the price of the product was low. But noodles took root and fell in love with many nationalities, and today it is a fairly popular product.

The noodles are still based on rice flour. For this reason, rice noodles cannot be considered a dietary product. You can cook noodles yourself - this process is very easy. Rice noodles go well with vegetables and seafood.

Rice noodles - preparing food and dishes

If you decide to cook the noodles yourself, then you will need an egg and rice flour. The proportions of the ingredients should be as follows - for every half a kilogram of flour, three eggs and one tablespoon of water are taken. However, in the process of rolling, one cannot do without a special machine - the dough must be rolled out very thinly, to a translucent state.

If you already have noodles, then be careful when cooking them, because it is worth dousing them with more heat treatment than necessary, and they will turn into sticky unappetizing porridge. Follow these instructions: place the noodles in a saucepan, and fill with water, the temperature of which should not exceed 80 degrees. Leave the noodles under a closed lid, drain the water after 10 minutes. You can add fried vegetables, minced meat and seafood to boiled noodles.

Rice noodle recipes:

Recipe 1: Homemade Rice Noodles

If you are one of those people who love to do everything with their own hands, then this recipe for making rice noodles will definitely come in handy for you. Strictly follow the indicated proportions, otherwise the product will not turn out thin enough. If the dough does not roll out and breaks, then the eggs were not fresh at all. You can fix the situation by adding 1 tablespoon of cornstarch.

Required Ingredients:

• Rice flour - 500 grams
• 3 eggs
• 1 tablespoon water

Cooking method:

Combine the eggs and salt with a blender or mixer.

Lay the rice flour on a table and make a well in the center. Pour the beaten eggs into it and start kneading the dough. Top up with water if necessary. The dough should be very soft and pliable.

Remove a piece the size of a chicken egg from a ball of dough. Roll it out to an extremely thin, almost transparent state. It is best to use a special machine.

Sprinkle the resulting layer on both sides with rice flour and spread on a warm surface to dry for half an hour.

Cut the dough into noodles as thin as possible Place in a dry bag.

Recipe 2: Beijing Rice Noodles

This dish is well known to the people of China, because it is with this dressing that they most often use rice noodles. You will need carrots, cucumber and spices.

Required Ingredients:

• Rice noodles - 300 grams
• Carrot - 1 pc.
• Cucumber - 1 pc.
• Soy sauce - 2 tbsp.
• Sugar - 2 tsp
• Vinegar - 1 tsp

Cooking method:

Prepare the marinade - mix soy sauce with vinegar and sugar.

Grate the carrot on a Korean grater and pour marinade over it for 15 minutes.

Pour hot water over rice noodles and leave for 10 minutes.

Cut a fresh cucumber into thin strips.

Mix warm noodles with carrots along with marinade and cucumber. Can be served both cold and warm.

Recipe 3: Shrimp Rice Noodles

This dish will satisfy your hunger and take you to the East. The base is rice noodles seasoned with the original marinade and fried shrimp.

Required Ingredients:

• Rice noodles - 400 grams
• Soy sauce - 1.5 tablespoons
• Water - 1 tbsp.
• Ground ginger - ½ tsp
• Sugar - 1 teaspoon
• Lemon juice - 1 tsp
• Shrimps - 300 grams
• Butter

Cooking method:

Prepare rice noodles - soak them in warm water for 10 minutes.

While the noodles are cooking, you need to fry the shrimp. Remove the shells from them, put the meat on a hot frying pan, grease the bottom with butter. Fry for about 8-10 minutes over high heat. The shrimp should be golden brown and slightly crispy.

Mix the ingredients for the marinade - water, soy sauce, ginger, sugar and lemon juice.

Drain the noodles in a colander, put them on a plate, pour over the sauce and decorate with shrimp on top.

Recipe 4: Rice noodles with scrambled eggs, crab sticks and fresh cucumber

This dish is also borrowed from Chinese cuisine. In the original version, crab meat is added to the noodles, but if it is difficult to get it, then it is quite possible to get by with crab sticks. The dish takes 15 minutes to prepare and is best served cold.

Required Ingredients:

• Rice noodles - 300 grams
• Chicken egg
• Milk - 50 ml
• Flour - 1 tablespoon
• fresh cucumber
• Crab sticks - 200 grams
• Soy sauce
• black sesame

Cooking method:

Put the noodles to brew (filling the product with hot water).

Mix the egg, milk and flour with a mixer, salt. Bake the omelette in a hot pan, frying it on both sides. You should get a thick pancake in size.

Cool the omelette and cut it into thin strips.

Remove the skin from the cucumber and cut the flesh into thin strips.

Crab sticks also need to be cut into thin strips.

Combine noodles, cucumber, scrambled eggs and crab, sprinkle everything with soy sauce and sprinkle with sesame seeds.

Recipe 5: Rice Noodles with Pepper and Octopus

Like all dishes with rice noodles, this option is prepared quickly, but it turns out hearty and tasty. It can be served both cold and warm. You can diversify the dish by adding mussels, shrimp or squid in addition to octopus.

Required Ingredients:

• Rice noodles - 300 grams
• Meat of young octopuses - 300 grams
• Bulgarian pepper - 1 piece
• Butter
• Bulb - ½ pieces
• Soy sauce
• Sugar - 1 teaspoon

Cooking method:

Peel the pepper from the core, cut into thin strips.

Chop the onion as finely as possible.

Wash the octopuses and cut each into two parts.

Put the onion on the hot oil first, and then add the pepper. Stir-fry vegetables. 5 minutes.

Place the octopus on the skillet. After 5 minutes, pour in two tablespoons of soy sauce mixed with sugar. Cover the pan with a lid and let the mixture simmer for 7 minutes.

Put the rice noodles to boil. After 10 minutes, drain it in a colander, put it on a plate and add octopus with vegetables.

Recipe 6: Omelette Rice Noodles

This dish is a great breakfast idea if you've had enough of traditional eggs and cereals. Such an omelet with a Japanese motive will surely please you - it is hearty and, of course, tasty.

Required Ingredients:

• Rice noodles - 180 grams
• Chicken egg - 2 pieces
• Chinese cabbage - 100 grams
• Fresh carrots - ½ pieces
• Milk - 60 grams
• Flour - 1 tablespoon
• Soy sauce

Cooking method:

Boil the noodles.

Finely chop the cabbage, grate the carrots.

Heat the pan and sauté the vegetables in the oil for 2 minutes. Add noodles to them, sprinkle the mixture with soy sauce and let it simmer under a closed lid for 3 minutes.

Combine the egg, milk, flour and salt with a mixer. Pour the mixture into a clean, oiled skillet. After 2 minutes, put a mixture of vegetables and noodles on one half of the omelet, then lift the second edge of the omelet with a spatula and cover the filling with it.

Let the omelette bake for 5 minutes on low heat with the lid closed, after which you can serve it.

Rice noodles - secrets and useful tips from the best chefs

In the store you can find rice noodles called "funchoza". It is best to cook it according to the recipe given on the back of the package.

If you need to stir-fry ingredients with soy sauce, it's best to purchase it marked "for frying" on the package, otherwise the sauce will burn.

One type of noodle is rice paper. In fact, this is the same dough from which the noodles are cut. You need to cook it by lowering it into hot water for 15 seconds. Rolls and sweet pancakes with fruit filling can be made from such a product. You can also make your own rice paper - cut thin sheets of dough into rectangles after it has dried.

Rice vermicelli is one of the most popular products of oriental cuisine. It is used as a side dish, an independent dish or is part of various original salads. Unlike wheat vermicelli, rice vermicelli contains much fewer calories, which is very beneficial for the figure.

Rice vermicelli: how to cook?

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Chinese fish soup with rice vermicelli

This is a classic Chinese soup recipe. Due to the content of many useful ingredients, it tones the body, saturates it with vitamins and nutrients. It is also very filling and low in calories. For 5-6 servings of soup you will need:

Fresh perch - 800 g; - water - 3 liters; - onions - 2 pcs.; - rice vermicelli - 200 g; - garlic - 2 cloves; - ginger root - 1 pc.; - coconut milk - 1 teaspoon; - lemon zest - 1/2 pc.; - rice starch - 1.5 tbsp. spoons; - chili pepper - 1 pc.; - sunflower oil - 2 tbsp. spoons; - turmeric and salt - to taste.

Clean and gut a fresh perch, remembering to remove the gills. Then rinse under running water. Separate the fillet from the body of the fish and set it aside. Put everything else in a saucepan along with lemon zest and cover with water.

It is very important to use fresh fish for this dish. In the absence of a perch, you can use salmon, carp or flounder

Bring the water to a boil and carefully remove all the foam, otherwise the broth will turn cloudy. Salt. Then reduce heat and simmer for 30 minutes. Strain the finished broth, discarding the boiled fish.

Peel and grate the ginger. Remove seeds from chili pepper and cut into thin rings. Chop the onion and garlic. Fry vegetables in vegetable oil.

Cut the perch fillet into large pieces. Roll it in a mixture of turmeric, salt and 0.5 tbsp. spoons of rice starch. Then add to the pan and fry over high heat for 6 minutes.

Bring 1.5 liters of strained broth to a boil, add coconut milk to it. Dilute 1 tbsp. a spoonful of rice starch in the remaining broth and pour everything into the boiling soup. Bring to a boil.

Boil water in a separate saucepan, salt to taste and add rice vermicelli or, as it is also called, rice noodles. Cooking rice vermicelli should be no more than 3 minutes. Then fold it into a colander and wait until all the water has drained.

Divide the vermicelli on plates. Put the fish with vegetables on top and pour it all over with the prepared broth. This soup should be served freshly cooked.

Rice vermicelli with vegetables and chicken

Ingredients: - rice vermicelli - 400 g; - chicken fillet - 300 g; - leek - 4 stalks; - vegetable oil - 3 tbsp. spoons; - sweet red pepper - 2 pcs.; - carrots - 1 pc.; - soy sauce - 5 tbsp. spoons; - salt, black pepper - to taste.

Wash the chicken fillet, dry, cut into cubes, salt. Fry in vegetable oil. The chicken takes about 20 minutes to cook.

Boil rice noodles in boiling salted water for 3 minutes, drain in a colander. Fill 1 tbsp. a spoonful of vegetable oil.

Wash vegetables. Peel and cut the carrots and bell peppers into strips, and chop the white part of the leek into rings. Fry vegetables for 3 minutes in vegetable oil, stirring constantly. The fire must be very large.

Arrange rice vermicelli on deep plates. Arrange meat and vegetables on top. Pepper with coarse black pepper and drizzle with a little soy sauce. Serve to the table.