Rice noodles with chicken and vegetables. Rice noodles with chicken and vegetables Chicken fillet with rice noodles

25.07.2014

A truly delicious dish. What could be better than rice noodles? I suppose that now rotten tomatoes of Italian cuisine lovers will fly at me ... wait, wait! I love her too! And with, and, and, and rosemary, of course. But I am a girl, and all girls know that Italian pasta can not be reflected in the best light on a figure. Rice "paste" is an ingenious solution. Insanely delicious, always healthy and not so high-calorie. Along with chicken and leek ... It's really cool. If you haven't tried leeks, you're missing out. I love it, one of the most delicious, for me, vegetables. Not as sharp and bitter as ordinary onions and has its own specific taste. I can eat it raw too 🙂 This dish has, as it happened in my kitchen once, two endings of cooking: in cream or in soy sauce. In both cases, delicious dishes are obtained, but completely different. And, in fact, rice noodles can be replaced with basmati rice, which is also proven delicious. So, rice noodles with chicken and vegetables.

Ingredients

• Asian noodles - rice - 200 gr
• hen- fillet - 1 piece
• leek - 1 pc.
• mushrooms- champignons - 300 gr
• bell pepper- 1 PC
• cream- 10% - 300 ml (can be replaced with soy sauce - 2 tbsp)
• butter - optional

Cooking method

Let's start with the preparation of the products: we wash all the ingredients very well. Vegetables and herbs cannot be washed in warm water, they can “wilt” a little, as a result, the beauty of your dish will “wilt”. If the champignons after washing still do not look very beautiful, it is better to clean them by prying off the top layer of the cap with a knife. Leek should be given special attention: in its feathers, closer to the white part, often there is earth, you can make a small incision in order to easily reach hard-to-reach places.

After washing, put the chicken fillet on a paper towel and wipe it. I attach special importance to this process, because if there is water left on the meat, throwing it into a hot pan with oil, it will begin to splash in all directions, and sometimes it even hurts.

I advise you to decide on the cooking option right away. If you want a creamy sauce, then put a wok or regular frying pan to heat up, add a little vegetable oil, and then a little more butter. Vegetable oil must be added, because butter without it will burn and your dish will smell bad. If it is soy sauce, then you can pour a little sesame oil - for an Asian flavor. While the wok is heating, cut the chicken fillet into small, medium-length pieces.

Stir occasionally so that the pieces turn white on all sides.

Then we cut it into large strips.

We cut in circles, somewhere in half a centimeter, leeks.

Mushrooms are also cut into pieces of approximately the same size.

It may seem to you that there are a lot of vegetables, but, in fact, it is not. In the process of cooking, their size will decrease significantly.

Chicken fillet in the pan should be slightly browned.

After that, combine all the ingredients in a pan.

We mix everything well. If you cook with soy sauce, then cover with a lid and reduce the heat so that the vegetables are stewed a little and all the liquid comes out of the mushrooms, but remains in the pan. If you chose the option with cream, you can leave the lid off. Cook like this for 8 minutes.

In the meantime, I will tell you how to cook rice noodles.

Most likely, it is enough to put them in boiling water for a few seconds, but your rice noodles may need to be boiled longer. Read the package, it says exactly how to cook rice noodles. And don't forget to salt the water!

And in time to remove from the fire, of course.

Back to chicken and vegetables. Salt, pepper, add the necessary spices. If you decide to cook in soy sauce, then it is better not to add salt and add only pepper, because this sauce is already extremely rich in flavors and aromas. You can add some garlic, chili pepper or ginger. Spicy for your taste. And if it is a creamy sauce, add salt, and pepper, and marjoram, and basil, and bay leaf, or better just Provence herbs.

Now mix everything and pour cream or soy sauce. Soy sauce does not need much, the main thing is that the products are soaked. Creamy, on the contrary, more, it will serve as gravy. For density, you can add a tablespoon of flour. Cover with a lid, bring to a boil and that's it - dinner is ready. If you made the soy sauce version, then transfer the noodles to the wok, stir and heat for another minute so that all the flavors blend and begin to harmonize.

If your choice is cream sauce, simply place the noodles on the plate and the main course on top. Rice noodles with chicken and vegetables ready! Why are there two options? It’s just that once my man and I forgot cream at the checkout in the supermarket, we had to improvise on the go. And I can honestly say that with soy sauce I like it much more 🙂 And by the way, this option will cook perfectly. Enjoy your food!

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From the first acquaintance with Thai cuisine, you can immediately decide for yourself whether the dinner will end with the thoughts “I tried it and that's enough”, or spicy overseas dishes will become the love of your life. I came to the second conclusion.

The national cuisine of Thailand has been developing for many centuries on the examples of Indian, Chinese, European cuisines, pulling out the best and original from each nationality grain by grain.

The main dishes of Thailand are rice, rice, noodles, seafood and vegetables. The peculiarity of all dishes is spicy taste and bright presentation.

And now I want to share with you my favorite dish of Thai national cuisine - Pad Thai. Simply put, this is rice noodles with chicken and vegetables.

Ingredients:

200 g rice noodles "FO-KHO"
2-3 fresh celery
1 red bell pepper
1 onion
1 large carrot
1 medium chicken breast (400-500 g)
Soy sauce
Starch
Sunflower oil
1 st. a spoonful of turmeric
1 st. curry spoon
Pinch of ground chili

Cut into long strips (5-7 cm each) celery feathers and carrots.

And now the incredibly appetizing aroma of overseas cuisine is already flying through the kitchen. Before serving, sprinkle our Thai national dish with green onions.

I can tell you with confidence that if you watch your figure, rice noodles are just for you. It combines the excellent qualities of a diet menu - it is low in fat and easy to digest. And by choosing various “meat variations” for it - be it chicken, shrimp or soy - you will get a variety of dishes for every day.

Eat delicious and lose weight with pleasure!

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Rice noodles with chicken and vegetables - a delicious and unpretentious dish inspired by Asian cuisine. Peppers, cucumbers and carrots are used as a vegetable "assortment" in the recipe, but you can use other ingredients if you wish. The main thing is to select vegetables that are compatible with each other and contrast in color, then your dish will turn out to be ideal both in taste and visually.

Let's look at how to cook rice noodles with chicken and vegetables. And if you like this dish, we also recommend trying Japanese noodles.

Ingredients:

• rice noodles - 150 g;
• chicken fillet - 200-250 g;
• bell pepper - ½ pcs.;
• carrots - 1 small;
• fresh cucumber (small) - 1 pc.;
• soy sauce - 5-7 tbsp. spoons;
• red ground pepper (hot) - to taste;
• green onions - to taste;
• vegetable oil - 2-3 tbsp. spoons.

Rice noodles with chicken and vegetables recipe

1. The washed fillet, freeing from the skin and bones, cut into small pieces. We heat a thick-bottomed frying pan with a spoonful of vegetable oil and spread the chicken on a hot surface. Stirring, fry over high heat until golden brown.
   
2. At the same time, we cook rice noodles according to the method indicated in the instructions (usually such noodles are cooked for no more than 2-3 minutes). Then drain all the liquid. Wash the cooked noodles with cold water.
   
3. After removing all the seeds, we chop the pulp of bell pepper into 2-3 cm long sticks. Fry in the freed pan for exactly a minute, maintaining maximum heat. As a result, the pepper slices will acquire a golden hue, but at the same time remain firm inside.
   
4. Cut the cucumber into strips, carrots into thin strips. Fry together in the same pan, after removing the pepper from it. If necessary, add oil, but only a little so that the vegetables are fried, not stewed.
   
5. After a minute, we put the previously fried peppers and pieces of chicken meat in a pan with cucumber and carrots.
   
6. We add translucent noodles to the bright "assortment" of vegetables and poultry.
   
7. Next, pour in the soy sauce, sprinkle the almost finished dish with hot ground pepper and mix everything for 5 minutes. Salt if necessary.
   
8. Remove rice noodles with chicken and vegetables from the heat, distribute among plates and sprinkle each portion with finely chopped green onions, serve.
   

An Asian-inspired dish is ready! Bon appetit!

The recipe for rice noodles with chicken and vegetables is good not only on weekdays, but for your loved ones. If you are expecting guests for dinner, then it would be very appropriate to cook such an appetizing, satisfying and at the same time very original dish of Asian cuisine. The main ingredient of the dish is rice noodles, it goes well with vegetables and chicken meat. For a special piquancy, the dish is seasoned with soy sauce and, if desired, your favorite spices.
Vegetables for the dish can be taken any - according to the season. The basic recipe includes carrots, onions, lettuce peppers and fresh cucumbers.
As for meat, it is best to use chicken fillet, but it is quite possible to take a ham, while removing the meat from the bone. The dish is prepared very quickly, in order to fry and then stew all the ingredients with noodles, it will take no more than 20 minutes. During this time, you can still cook light and all together can be served at the table.






- rice noodles - 200 g,
- chicken fillet - 300 g,
- salad pepper - 1 pc.,
- fresh cucumber - 1 pc.,
- turnip onion - 1 pc.,
- carrots - 1 pc.,
- refined oil - 2-3 tablespoons,
- soy sauce - 5-7 tablespoons,
- ground red pepper - to taste.

Recipe with photo step by step:

We chop the peeled onion with thin feathers.
We clean the carrots and chop them on a shredder with long straws.
We clean the lettuce pepper from seeds, and then cut it into strips.
We wash the cucumber, if necessary, then cut off part of the peel and then chop it into strips.




We wash the meat, cut it thinly.
After that, in a frying pan heated with oil, cook the meat until it is browned.

Then fry the vegetables for 5 minutes so that they are soft.

Cooking rice noodles (boil for a couple of minutes and rinse).

Then we combine all the ingredients in a pan, add the sauce,




spices




and bring to readiness for 5-6 minutes.

Bon appetit!
Also try delicious

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. Simplify

cooking rice noodlesyou can use 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 long to cook rice noodles

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,

how to cook rice noodles at homeread the instructions on the packaging and follow them. Manufacturers recommend boiling a large amount of water (about two liters), remove it from the heat, load the contents of the package into boiling water and keep it covered for 10-15 minutes. Then drain the water, rinse the noodles with cold water to stop the swelling process.

Rice noodles - calories

Rice pasta is a full-fledged, satisfying, carbohydrate side dish that creates a neutral background for the main oriental dishes.

calorie rice noodles- 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, 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 dishescan be hot and cold, it is 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.

Rice noodles with chicken and vegetables

• Servings Per Container: 6.
• Cuisine: Asian.

Asiatic salad with rice noodles and chickengood as 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 with rice noodles

• 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 Chinese noodle saladwas not only good in taste, but also looked 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);
• 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

• Servings Per Container: 6.
• Calorie content of the dish: 344 kcal
• Purpose: for breakfast, lunch.
• Cuisine: Thai.

A Thai dish that will delight seafood lovers -

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.

How to cook rice noodles with chicken

• Cooking time: 30 minutes.
• Servings: for two.
• Calorie content of the dish: 146 kcal.
• 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

rice noodles with chickenbecome your family's favorite dish.

Ingredients:

• funchose - 200 g;
• soy sprouts - 150 g;
• chicken fillet - 1 pc.;
• soy sauce - 5 tbsp. l.;
• 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.

Seafood with rice noodles - recipes

• 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.

How to cook rice noodles with vegetables

• Cooking time: 30 minutes.
• Servings: for two.
• 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. prepared in this way

rice noodles with vegetables- a dietary, low-calorie, weight loss dish. 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.

Chinese rice noodles with vegetables - recipe

• 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, how to cook chinese style rice noodles,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- 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 more about Asia than any TV show.

Ingredients:

• beef pulp - 300 g;
• funchose - 250 g;
• 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 it with marinade 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.

Rice noodles with soy sauce

• Cooking time: 10 minutes.
• Servings: for two.
• Calorie content of the dish: 129 kcal.
• Purpose: for breakfast, in a hurry.
• 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 saucecan 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;
• chili sauce - 1/3 tsp;
• greenery.

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 with rice noodles

• 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 ones, 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;
• 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

- a product popular 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: Chinese noodles

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From the first acquaintance with Thai cuisine, you can immediately decide for yourself whether the dinner will end with the thoughts “I tried it and that's enough”, or spicy overseas dishes will become the love of your life. I came to the second conclusion.

The national cuisine of Thailand has been developing for many centuries on the examples of Indian, Chinese, European cuisines, pulling out the best and original from each nationality grain by grain.

The main dishes of Thailand are rice, rice, noodles, seafood and vegetables. The peculiarity of all dishes is spicy taste and bright presentation.

And now I want to share with you my favorite dish of Thai national cuisine - Pad Thai. Simply put, this is rice noodles with chicken and vegetables.

Ingredients:

200 g rice noodles "FO-KHO"
2-3 fresh celery
1 red bell pepper
1 onion
1 large carrot
1 medium chicken breast (400-500 g)
Soy sauce
Starch
Sunflower oil
1 st. a spoonful of turmeric
1 st. curry spoon
Pinch of ground chili

Cooking:

Chop the chicken into small pieces. We shift it to a plate and pour 3 tbsp. spoons of soy sauce. Add to chicken 1 tbsp. a spoonful of starch, mix thoroughly and leave to marinate for 20-25 minutes.

Cut into long strips (5-7 cm each) celery feathers and carrots.

We cut the onion and bell pepper into half rings.

Fry over medium heat for 1-2 tbsp. tablespoons of sunflower oil marinated chicken meat until tender. Take it out of the pan.

We spread the rice noodles in warm boiled water for 15-20 minutes.

Add 1 more tbsp to the pan. a spoonful of oil and fry onion half rings over high heat until golden brown.

Add carrots, celery and bell pepper to the onion. Fry for 5 minutes over high heat. Then add to the vegetables 3 tbsp. spoons of soy sauce. We pour 1 tbsp. a spoonful of turmeric and curry. Season with ground chili to taste (be careful with pepper, it can get very spicy). Cover the vegetables with a lid, reduce the heat and simmer them for another 10 minutes.

Add chicken to the pan with vegetables, simmer for another 5 minutes.
Now we spread the rice noodles prepared in water, mix thoroughly. Turn off the fire and cover with a lid.
We let the noodles soak in the rich juice of vegetables and meat for a short time.

And now the incredibly appetizing aroma of overseas cuisine is already flying through the kitchen. Before serving, sprinkle our Thai national dish with green onions.

I can tell you with confidence that if you watch your figure, rice noodles are just for you. It combines the excellent qualities of a diet menu - it is low in fat and easy to digest. And by choosing various “meat variations” for it - be it chicken, shrimp or soy - you will get a variety of dishes for every day.

Eat delicious and lose weight with pleasure!

Rice noodles with chicken and vegetables a truly delicious dish. What could be better than rice noodles? I suppose that now rotten tomatoes of Italian cuisine lovers will fly at me ... wait, wait! I love her too! And with, and, and, and rosemary, of course. But I'm a girl, and all girls know that Italian pasta can not be reflected in the best light on a figure. Rice "paste" is an ingenious solution. Insanely delicious, always healthy and not so high-calorie. Along with chicken and leek ... It's really cool. If you haven't tried leeks, you're missing out. I love it, one of the most delicious, for me, vegetables. Not as sharp and bitter as ordinary onions and has its own specific taste. I can eat it raw too 🙂 This dish has, as it happened in my kitchen once, two endings of cooking: in cream or in soy sauce. In both cases, delicious dishes are obtained, but completely different. And, in fact, rice noodles can be replaced with basmati rice, which is also proven delicious. So, .

Ingredients

• - rice - 200 gr
• - fillet - 1 piece
• - leek - 1 piece
• - champignons - 300 gr
• - 1 PC
• - 10% - 300 ml (can be replaced with soy sauce - 2 tbsp)
• - optional

Cooking method

Let's start with the preparation of the products: we wash all the ingredients very well. Vegetables and herbs cannot be washed in warm water, they can “wilt” a little, as a result, the beauty of your dish will “wilt”. If the champignons after washing still do not look very beautiful, it is better to clean them by prying off the top layer of the cap with a knife. Leek should be given special attention: in its feathers, closer to the white part, often there is earth, you can make a small incision in order to easily reach hard-to-reach places.

After washing, put the chicken fillet on a paper towel and wipe it. I attach special importance to this process, because if there is water left on the meat, throwing it into a hot pan with oil, it will begin to splash in all directions, and sometimes it even hurts.

I advise you to decide on the cooking option right away. If you want creamy sauce, then put a wok or regular pan to heat up, add a little vegetable oil, and then a little more butter. Vegetable oil must be added, because butter without it will burn and your dish will smell bad. If it is soy sauce, then you can pour a little sesame oil - for an Asian flavor. While the wok is heating, cut the chicken fillet into small, medium-length pieces.

Stir occasionally so that the pieces turn white on all sides.

Rice pasta is a guest on our tables from East Asia. Snow-white, thin, always keep their shape, do not stick together and do not boil soft. But how to cook them, and what to serve with? Read on for this and more...

Recipe content:

Flour products are loved by many for their satiety, density and pleasant neutral bread taste. Probably, there is simply no such person who would not complain about pasta, pasta or vermicelli. The main rule to follow is to stay slim and not gain weight from carbohydrates, it is best to consume them for breakfast or lunch. And rice noodles are no exception.

Rice pasta is similar to classic pasta, but they have some differences: they are made from rice flour, they are easy to prepare, they satisfy hunger quickly. The product comes from the East, where rice plantations are known. For their preparation, small and broken rice is used, which is not subject to sale, so the price for this product was small. However, the products took root and fell in love so much that today they are quite a popular and expensive product in our country.

How to cook rice noodles - cooking features

The basis of rice noodles is rice flour. Therefore, it cannot be considered a dietary product. In addition, you can make noodles yourself, because. this process is quite easy. It is made from both dried and raw dough. Usually, the noodles are boiled in boiling water, although there are recipes where they are deep-fried. At the same time, with the same success, you can fry already cooked noodles separately or with other ingredients.

The product can be consumed on its own, but it is most delicious to add to salads or soups, serve with seafood or meat. It is also combined with many other products, such as vegetables, mushrooms, chicken, etc. When serving the finished dish, it is poured over with all kinds of sauces and sauces, seasoned with soy sauce or a mixture of several dressings.

To cook rice noodles on your own, you will need an egg and rice flour in the following proportions: for every 0.5 kg of flour - 3 eggs and 1 tbsp. water. In the process of rolling, a special machine will be required, because. The dough is rolled out very thinly, almost to a translucent state.

You need to cook noodles strictly according to the instructions, they cook it extremely rarely. Usually for this product I use boiling water at 80 ° C, which is used to steam the noodles placed in a saucepan. Leave it under a closed lid, no more than 10 minutes, otherwise it will turn into an unappetizing sticky porridge. At the same time, be sure to stir it so that the product does not stick together. Then it is thrown into a colander and used for cooking. If the noodles are boiled, then this process takes place over low heat and does not exceed 2-5 minutes. It keeps for a long time.

There is also one type of rice noodles on sale - rice paper. This is the same dough, but not cut into noodles. Preparing paper for 15 seconds in hot water Vegetable oil - 2 tbsp.

Soy sauce - 120 ml

Green onions - 1 bunch

Ground pepper - to taste

Step by step preparation:

1. Pour rice noodles with warm water, cover with a lid and leave for 5 minutes.
2. Peel the vegetables, wash and cut into long thin strips.
3. Rinse the chicken fillet, dry and also cut.
4. Heat vegetable oil in a frying pan and fry vegetables until translucent.
5. Add the fillet and continue to fry for 10 minutes over high heat, stirring constantly.
6. Drain the noodles in a colander, add to the pan with chicken and vegetables, pour in soy sauce, add finely chopped green onions and fry the food for another 3 minutes.

Do you fast or are you a vegetarian? This does not mean that you need to deny yourself the pleasure of tasty and savory food. Rice noodles with vegetables in the company with a classic soy sauce based on oriental cuisine, just what you need.

Ingredients:

• Rice noodles - 100 g
• Carrot - 1 pc.
• Leek - 1 pc.
• Zucchini - 0.5 pcs.
• Garlic - 3 pcs.
• Soy sauce - 2 tbsp.
• Sunflower oil - 1 tbsp.
• Salt - 1 tsp
• Sugar - 1 tsp
• Cornstarch - 1 tbsp

Step by step preparation:

1. Clean carrots and zucchini, wash and dry. Cut into thin ribbons, turning them into vegetable "noodles".
2. Cut the leek in half and thinly slice along the stem.
3. Heat vegetable oil in a frying pan and add onion. Cook it for 5 minutes until soft. Then add carrots, zucchini and pour in some water.
4. Mix the products, pass the garlic through the press, pour over the soy sauce and cook for 10 minutes.
5. At the end of cooking, season with cornstarch, salt and sugar. Stir and boil the broth. Turn off the fire.
6. Boil water in a small saucepan and add the rice noodles. Bring the water back to a boil and remove the pot from the stove. Keep the noodles in boiling water for 5 minutes, then drain the water and send it to the pan with the vegetables.
7. Mix the products thoroughly and heat for 5 minutes.
8. Arrange the finished dish on plates, sprinkle with herbs and serve to the table, pouring soy sauce.

Recently, dishes with rice noodles in the company, with any products, such as chicken and vegetables, have become especially popular. This fragrant, juicy, tasty and spicy dish is firmly established in the menu of restaurants, but it is quite simple to make it in ordinary home cooking.

Ingredients:

• Rice noodles - 250 g
• Chicken fillet - 400 g
• Garlic - 3-4 cloves
• Fresh ginger - 5 g
• Soy sauce - 8-10 tablespoons
• Vegetable oil - for frying
• Tomatoes - 1-2 pcs.
• Bulgarian sweet pepper - 100 g
• Chinese cabbage - 100 g
• Greens (dill, parsley, onion, lettuce) - to taste

Step by step preparation:

1. Pour hot water over rice noodles, stir, close the lid and leave to infuse for 5 minutes.
2. Rinse the chicken under running water and cook until tender without adding salt, roots and spices. Remove from broth and cool completely. Then cut into small pieces and fry a little in hot oil in a frying pan.
3. Pour vegetable oil into another pan and heat it up. Put in it peeled and finely chopped ginger and garlic until light golden brown.