How to make a tasty vegetaian rice noodle recipe? Thanks.?!
This noodle dish, literally translated as "Noodles from Siam" actually has its roots in nearby Malaysia, where it is usually eaten for breakfast (which explains the addition of boiled eggs). However, I find it also makes a great dinner dish. Vermicelli noodles are surrounded by a rich shrimp-based broth that is deliciously unique in taste. To serve it the authentic way, scoop noodles into bowls along with the sauce, then place all other toppings on the table and let your guests put the final dressings on this fun and flavorful dish. But be forewarned: these noodles can become addictive!
INGREDIENTS:
1 package rice vermicelli noodles, or 12 oz.
1 can coconut milk
3 shallots, chopped fine (or 1 small onion)
2 cloves garlic, minced
1 Tbsp. regular chili powder
2 Tbsp. peanut, sunflower, or other oil for frying
1 tsp. shrimp paste or vegan shrimp tasting paste
1 Tbsp. ground bean sauce
1 tsp. tamarind paste (or more according to taste)
1 Tbsp. fish sauce optional
optional: 1 fresh red chili, sliced (de-seeded)
handful of fresh basil leaves (holy or sweet basil), roughly chopped
handful of fresh coriander leaves, roughly chopped
3 spring onions, sliced fine
fish sauce to taste
2 hard-boiled eggs, sliced
2 key limes cut in half (or regular limes cut into wedges)
1/2 package deep-fried tofu, cut into small square pieces
(Serves 2)
PREPARATION:
Place oil in a wok or deep frying pan.
Add shallots and garlic, and stir fry one minute.
Add fresh red chili (if using) and chili powder, frying briefly.
Add coconut milk.
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As you bring this "soup" to a simmer, add shrimp paste, bean sauce, fish sauce, and tamarind paste, stirring to mix.
When soup reaches a boil, reduce heat to a slow simmer.
Do a taste test. This "gravy" should be tangy - a balance of salty and sour - and a little spicy.
If more salt is required, add up to 2 Tbsp. fish sauce. If too salty, add up to 2 Tbsp. lime juice or 1 more tsp. tamarind paste.
Keep soup warm on minimum heat.
Cook vermicelli noodles. This can either be done quickly by boiling them in the usual way, or simply allow noodles to sit in a pot of boiled water with the lid on for up to 1/2 hour. While noodles are cooking, prepare toppings (basil, coriander, spring onions, limes, tofu, and eggs).
To assemble, place noodles in serving bowls and ladle soup over top (bowls should be at least 1/3 full of the spicy soup).
Now either add the other toppings yourself, or place in bowls and allow guests to add their own, according to taste.
Serve with slices of key lime on the side, as well as additional red chilies or chili sauce (for guests who like it extra spicy), either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY
This is another one that is very tasty
Thai-style noodles (Mee Siam)
Serves 6
Noodles
100 ml vegetable oil
300 gm firm tofu, cut lengthwise into 2cm thick slices
500 gm green school prawns, peeled and with tails intact
400 gm bean sprouts, tails trimmed
150 gm garlic chives, cut into 3cm lengths (see note)
500 gm dried rice vermicelli, soaked in cold water until soft
2 long red chillies, thinly sliced
8 wedges of lime
8 hard boiled eggs, peeled and quartered
Chilli spice paste
40-60 dried long red chillies, soaked in boiling water to soften
250 gm red shallots, thinly sliced (2 cups)
4 cloves garlic, coarsely chopped
1 tbsp belacan (see note)
125 ml (? cup) vegetable oil
1/3 cup dried shrimp, pounded
1 tbsp white sugar
Tamarind sauce
1 onion, finely chopped
5 tbsp yellow bean sauce, crushed (see note)
1.5 litres light coconut milk
1/3 cup tamarind pulp, soaked in 1 cup of warm water, strained, reserve water
75 gm (1/3 cup) white sugar
1 Heat oil in a wok, add tofu and fry over medium heat for 2 minutes each side or until crisp. Drain on absorbent paper, cool and cut into 2cm cubes. Set aside.
2 For chilli spice paste, coarsely chop chillies and place in a food processor or mortar. Add shallot, garlic, belacan and process or pound to a fine paste. Heat oil in a wok or large frying pan and fry paste with dried shrimp for 10-15 minutes or until aromatic and oil rises to the surface, then add sugar and 1 tsp salt. Divide mixture into three and set aside.
3 For tamarind sauce, combine one third of chilli spice paste, onion, yellow bean sauce and coconut milk in a saucepan and stir over medium heat until simmering. Add tamarind water and cook for 5-10 minutes. Add sugar and salt to taste, then cook for 3-5 minutes or until slightly reduced. Keep warm.
4 Cook half the remaining paste, prawns, bean sprouts and half the chopped chives in a wok or large frying pan for 30 seconds. Add 2 cups of hot water, bring to the boil, add noodles and stir to combine.
5 Divide noodles among bowls, pour over some hot sauce, top with eggs, tofu, chillies, lime wedges and remaining chives. Serve remaining paste and sauce passed separately.
Note Substitute green onions if garlic chives are not available. Belacan is a paste made from fermented prawns, available from Asian grocery stores. Yellow bean sauce is made from soy beans that are salted and then fermented. Look for sauces with whole beans. Available from Asian grocery stores.
Answers: Mee Siam" - Thai Rice Noodles in a Spicy Broth
This noodle dish, literally translated as "Noodles from Siam" actually has its roots in nearby Malaysia, where it is usually eaten for breakfast (which explains the addition of boiled eggs). However, I find it also makes a great dinner dish. Vermicelli noodles are surrounded by a rich shrimp-based broth that is deliciously unique in taste. To serve it the authentic way, scoop noodles into bowls along with the sauce, then place all other toppings on the table and let your guests put the final dressings on this fun and flavorful dish. But be forewarned: these noodles can become addictive!
INGREDIENTS:
1 package rice vermicelli noodles, or 12 oz.
1 can coconut milk
3 shallots, chopped fine (or 1 small onion)
2 cloves garlic, minced
1 Tbsp. regular chili powder
2 Tbsp. peanut, sunflower, or other oil for frying
1 tsp. shrimp paste or vegan shrimp tasting paste
1 Tbsp. ground bean sauce
1 tsp. tamarind paste (or more according to taste)
1 Tbsp. fish sauce optional
optional: 1 fresh red chili, sliced (de-seeded)
handful of fresh basil leaves (holy or sweet basil), roughly chopped
handful of fresh coriander leaves, roughly chopped
3 spring onions, sliced fine
fish sauce to taste
2 hard-boiled eggs, sliced
2 key limes cut in half (or regular limes cut into wedges)
1/2 package deep-fried tofu, cut into small square pieces
(Serves 2)
PREPARATION:
Place oil in a wok or deep frying pan.
Add shallots and garlic, and stir fry one minute.
Add fresh red chili (if using) and chili powder, frying briefly.
Add coconut milk.
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As you bring this "soup" to a simmer, add shrimp paste, bean sauce, fish sauce, and tamarind paste, stirring to mix.
When soup reaches a boil, reduce heat to a slow simmer.
Do a taste test. This "gravy" should be tangy - a balance of salty and sour - and a little spicy.
If more salt is required, add up to 2 Tbsp. fish sauce. If too salty, add up to 2 Tbsp. lime juice or 1 more tsp. tamarind paste.
Keep soup warm on minimum heat.
Cook vermicelli noodles. This can either be done quickly by boiling them in the usual way, or simply allow noodles to sit in a pot of boiled water with the lid on for up to 1/2 hour. While noodles are cooking, prepare toppings (basil, coriander, spring onions, limes, tofu, and eggs).
To assemble, place noodles in serving bowls and ladle soup over top (bowls should be at least 1/3 full of the spicy soup).
Now either add the other toppings yourself, or place in bowls and allow guests to add their own, according to taste.
Serve with slices of key lime on the side, as well as additional red chilies or chili sauce (for guests who like it extra spicy), either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY
This is another one that is very tasty
Thai-style noodles (Mee Siam)
Serves 6
Noodles
100 ml vegetable oil
300 gm firm tofu, cut lengthwise into 2cm thick slices
500 gm green school prawns, peeled and with tails intact
400 gm bean sprouts, tails trimmed
150 gm garlic chives, cut into 3cm lengths (see note)
500 gm dried rice vermicelli, soaked in cold water until soft
2 long red chillies, thinly sliced
8 wedges of lime
8 hard boiled eggs, peeled and quartered
Chilli spice paste
40-60 dried long red chillies, soaked in boiling water to soften
250 gm red shallots, thinly sliced (2 cups)
4 cloves garlic, coarsely chopped
1 tbsp belacan (see note)
125 ml (? cup) vegetable oil
1/3 cup dried shrimp, pounded
1 tbsp white sugar
Tamarind sauce
1 onion, finely chopped
5 tbsp yellow bean sauce, crushed (see note)
1.5 litres light coconut milk
1/3 cup tamarind pulp, soaked in 1 cup of warm water, strained, reserve water
75 gm (1/3 cup) white sugar
1 Heat oil in a wok, add tofu and fry over medium heat for 2 minutes each side or until crisp. Drain on absorbent paper, cool and cut into 2cm cubes. Set aside.
2 For chilli spice paste, coarsely chop chillies and place in a food processor or mortar. Add shallot, garlic, belacan and process or pound to a fine paste. Heat oil in a wok or large frying pan and fry paste with dried shrimp for 10-15 minutes or until aromatic and oil rises to the surface, then add sugar and 1 tsp salt. Divide mixture into three and set aside.
3 For tamarind sauce, combine one third of chilli spice paste, onion, yellow bean sauce and coconut milk in a saucepan and stir over medium heat until simmering. Add tamarind water and cook for 5-10 minutes. Add sugar and salt to taste, then cook for 3-5 minutes or until slightly reduced. Keep warm.
4 Cook half the remaining paste, prawns, bean sprouts and half the chopped chives in a wok or large frying pan for 30 seconds. Add 2 cups of hot water, bring to the boil, add noodles and stir to combine.
5 Divide noodles among bowls, pour over some hot sauce, top with eggs, tofu, chillies, lime wedges and remaining chives. Serve remaining paste and sauce passed separately.
Note Substitute green onions if garlic chives are not available. Belacan is a paste made from fermented prawns, available from Asian grocery stores. Yellow bean sauce is made from soy beans that are salted and then fermented. Look for sauces with whole beans. Available from Asian grocery stores.
i suck at writing recipes. for free and easy recipes go to
http://www.vegetariantimes.com
Here are a couple of noodle recipes with rice flour in them...
BEAN FLOUR PASTA
1 cup of Bean Flour Mix
2 teaspoon of xanthan gum
1/2 teaspoon of salt
1 tablespoon of olive oil
2 eggs
Cornstarch for kneading
BEAN FLOUR MIX RECIPE:
3 cups of Garfava Flour (garbanzo and fava flour)
3 cups of corn starch
3 cups of tapioca flour
Or
2 Cups of Garfava Flour (garbanzo and fava flour)
2 cups of cornstarch
2 cups tapioca flour
1 cup rice flour
HAND SHAPED PASTA:
Combine flours, xanthan gum, and salt in large bowl. In a separate bowl, whisk together the eggs and oil until thoroughly blended and light yellow in color.
Add egg mixture to the flour mixture and stir together. Work the dough into a firm ball. Knead for 1 to 2 minutes. Place the dough on a board or firm surface lightly floured with corn starch or potato starch flour. Roll the dough as thin as possible. Cut into desired shapes, very thin for spaghetti or fettuccine, slightly wider for noodles.
MACHINE SHAPED PASTA:
If using pasta machine, mix dry ingredients and liquid ingredients, separately. Follow directions on machine. Use 1 teaspoon canola oil.
http://www.mail-archive.com/pasta-recipe...
*********
Improved Gluten Free Pasta
The bean flour can be easy-to-find garfava flour (garbanzo and fava bean), but if you can, make your own Great Northern Bean flour for this. It tastes much milder and will really improve the quality of the pasta. If you double the recipe, you can use 5 large eggs instead of 6 medium eggs. You can also freeze the pasta after rolling and cutting it- then just drop it into water whenever you want fresh pasta.
3 servings
1 hour 1 hour prep
1/4 cup tapioca flour
1/4 cup sweet rice flour
1 tablespoon potato starch
1/3 cup cornstarch
1/3 cup bean flour
1/2 teaspoon salt
1 tablespoon xanthan gum
3 medium eggs
1 tablespoon oil
1. Sift dry ingredients together and stir in a stand mixer with a bread attachment.
2. In a seperate bowl beat together the eggs and oil.
3. Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed.
4. Let the mixer kneed this dough until thoroughly mixed.
5. Form a ball of dough and wrap in plastic wrap.
6. Refrigerate the dough for at least an hour.
7. The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces).
8. Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent).
9. Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind.
10. Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes.
http://www.recipezaar.com/119116
Rice recipes
http://www.eatyourveggie.com/eyvportal?g...
Pancit! It is a traditional Filipino rice noodle dish that is very simple to make vegetarian. It is a hit at parties.
Rice Vermicelli (Asian Grocery, sometimes mainstream)
Shredded Cabbage
Shredded Carrots
Green or yellow onions thinly sliced
Corn
Peas
Veggie meat (optional)
a dash of Sesame oil for flavor
soy sauce
Veg Seafood flavoring (optional)
Boil rice noodles, Rinse with cold water and toss with sesame oil. Saute the onions and garlic, add the cabbage and carrots and cook until slightly tender, add peas and corn. Stir in noodles and increase heat why stirring constantly. Add soy sauce and seafood seasoning if using to taste.
Have fun with this one. Don't be afraid to experiment with your favorite veggies. A little pineapple juice jazzes it up as well. I like vegan Italian sausage diced small in it.