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What is rice noodles made of. Rice vermicelli: the best cooking recipes! Salad with rice noodles

Rice vermicelli is one of the most popular products of oriental cuisine. It is used as a garnish self-dish or included in 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

it classic recipe Chinese soup. Thanks to the content of many healthy 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 bowl with lemon zest and fill 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.

Chicken fillet wash, 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. spoon vegetable oil.

Wash vegetables. carrots and Bell pepper peel and cut 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.

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, 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. Important point: products from rice flour suitable for those on 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 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 number of water (about two liters), remove it from the fire, put the contents of the package into boiling water and keep it under the lid for 10-15 minutes. Then drain the water, rinse the noodles 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 food from rice noodles can 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.

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 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, cut into small pieces in the oil chicken breasts. 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 up ready meal. 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 let the salad out Chinese noodles was 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);
  • green pea- 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.

Dish Thai food 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.

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 - tasty dish from Thailand, the basis for which is useful funchose. Various meat or fish ingredients, herbs, vegetables, peanuts. 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 most simple options 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. To fried chicken add rice vermicelli, 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 mix, 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, cabbage different types, 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 - favorite dish many residents of eastern countries: Japan, Thailand, Korea, China. Marinated fried meat has a tender, indescribably rich taste, pasta made from rice flour serves as a wonderful backdrop 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 hastily.
  • Cuisine: Asian
  • Difficulty of preparation: easy.

The main advantage of Chinese noodles is its ability to quickly and without cooking turn into delicious, 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.

Having a mill at home, it is difficult not to try to make flour from everything that strong stone millstones are able to grind. Fortunately, there are always various cereals and grains at hand, and how much can be made from such a variety homemade flour! This time I decided to experiment with polished round rice. Firstly, it does not contain gluten, and secondly, I did not deal with rice flour at all. In addition, from the very beginning, I hoped that my experience would be successful and would benefit not only me, satisfying my curiosity, but also seem interesting to those who, for one reason or another, do not consume products containing gluten. My first pancake turned out to be not a lump or even a pancake, but noodles, because I made real rice noodles without using wheat flour at all!

For the first experiment, I chose ordinary average polished round rice, white, rich in starch and therefore sticky. I didn’t prepare or wash it in any way, I just took the rice from the pack I bought the day before and ground it. I poured 400 gr. into the mill. rice, the lever that regulates the grinding, turned to the maximum, so that the finest grinding was obtained, and turned on.

The mill hummed and snow-white flour instantly fell from it. It was very unusual for me to see this, as if a “tower” was pouring out of the mill, which I rarely use lately, and it’s generally unrealistic to get it at home. Flour poured continuously, completely dry, crumbly and light, no lumps, as was the case with rye. I measured the temperature of freshly ground flour - 33.5 Celsius. Rye and wheat flour, for example, were twice as hot immediately after grinding.

It felt a little warm to the touch and crunched like snow in the cold, or, more accurately, like starch.

And this, of course, is not surprising, because round rice is rich in starch. In addition, rice has a lot of minerals (selenium, manganese, copper, phosphorus, zinc, iron, potassium, magnesium, calcium), B vitamins and complex carbohydrates, but at the same time there is little fiber, especially polished rice. To be precise, polished rice has the most carbohydrates - about 77%, almost 6% of proteins, and the least fat - 1.4%. It is known that steamed rice is much more useful, which is also peeled, like polished, but is previously exposed to steam, due to which all useful and nutritious substances from the bran go directly into the grain, and at the same time it becomes transparent, amber hue.

But, nevertheless, rice flour is usually made just from polished rice with a lot of starch. For example, the Japanese use a special starchy rice variety called glutinous rice to make flour.

Rice is first crushed into grains, and then ground into flour. Rice flour, due to its high starch content, absorbs a lot of moisture, and products made from it are highly dry. Since this flour does not contain gluten, it is advised to knead the dough from it with the addition of eggs to increase its sticky, bonding properties. The Japanese, by the way, have learned to do without eggs, they pour rice flour with very hot water at a temperature of about 90 degrees, thereby practically brewing it. Starch at this temperature gelatinizes, becomes viscous and sticky, like glue, and in itself can act as a thickener or a fastening element in the dough. In general, rice flour is often used to thicken soups and sauces on par with wheat flour or pure starch. It is also used in the preparation of custard and sweet puddings.
And it is also used in cosmetology, as a basis for powder or powder. I was both surprised and very interested: rice flour powder is considered hypoallergenic and even good for the skin and is valued on a par with minerals in cosmetics (I’m already silent about what magic rice bran oil is).

In addition to absorbing excess skin secretion, rice powder moisturizes and soothes irritated skin, fixes makeup and brightens the eyelids so that the eyes do not look tired. Rice powder gives a glow and a natural healthy glow to the skin, while cosmetologists advise using a smaller brush rather than a standard large brush to apply it to the skin.

In general, rice flour surprised me very much, really stunned me with its properties and a wide range of applications, just for all occasions! I will definitely try it as a powder, I am very interested! And custard I want it with rice flour! And even lokum)

But back to the noodles. My 400 grams of rice was ground in just a minute and a half. For clarity and comparison, I’ll show you: this is how much snow-white crumbly flour is obtained from a cup of round rice.

Frankly, I decided to first make rice dough on eggs, I did not immediately guess to try to brew flour with hot water. At 330 gr. homemade rice flour (I left the rest for dusting and just in case) I took 3 medium-sized chicken eggs and a pinch of salt, poured all the ingredients into the bowl of the combine and scrolled at low speed. Rice dough does not need a long kneading, so literally 30-40 seconds was enough for the dough to turn into a small, fragile and evenly moistened crumb.

At first glance, nothing can be molded from such a crumb, but if you start to crush it, the crumb will stick together and quickly turn into a strong lump of thick dough.

At this stage, it is important to feel if there is enough liquid, because too dry dough will crumble during rolling, and even more so, it will not be possible to pass it through a pasta machine to roll out and cut into noodles. It should feel soft and elastic, but not sticky. If the dough is dry, crumble the dough, add just a little water (or a small chicken egg) and knead again.

Next, I simply cut off a piece of dough, put it on a table sprinkled with rice flour, pressed with my palm to get a cake, and once again lightly sprinkled this cake with flour so that the rolling pin would not stick to it. Rolled out without fanaticism. It is best to work with this dough with a scraper - pry it from below to disconnect it from the table, because when pressed with a rolling pin, it still sticks to the table and then, if you pull it with your hands, it breaks.

The rolled out layer of dough, before being passed through the rollers of the pasta machine, must be trimmed with a scraper into a neat rectangle. This is important because non-elastic rice dough with cracks around the edges will crumble and tear even during the rolling stage.

Despite the fact that this particular dough, in general, is simple, it is capricious. It will not work to roll it out to paper thickness and transparency - it will tear

But up to the average thickness, which the machine gives out at division 5-6, it’s quite. First you need to roll out the dough thicker on the pasta machine, and then pass it through the rollers again to get a thinner dough.

Now the rolled dough needs to lie down a little and dry a little, just a couple of minutes.
And pass through the rollers that cut directly into the noodles. In fairness, I note that the dough of such a degree of rolling out still turns out to be quite thin and even shines through the strips on the towel.

These rice noodles can be boiled immediately, or dried and stored in a jar. I cooked and dried. By the way, it is cooked longer than ordinary store-bought rice noodles, 4-5 minutes. And it dries just on a towel - overnight.

First of all, I made noodles with ginger, mussels and nori. Well, nothing like that, it was delicious, worthy of repetition.

Itadakimas! ( Bon appetit in Japanese)))

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 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. Prepare paper for 15 seconds in hot water. Rolls or pancakes are made from it. sweet stuffing. You can also make your own rice paper using the same recipe.


I want low-calorie and delicious dinner, then the Chinese chicken will be the best option. It takes a minimum of time to prepare, and products are sold in every store.

Ingredients:

  • Rice noodles - 2 plates
  • Chicken fillet - 2 pcs.
  • Carrot - 1 pc.
  • Garlic - 2-3 cloves
  • Sweet pepper - 1-2 pcs.
  • Vegetable oil - 2 tbsp.
  • Soy sauce - 120 ml
  • Green onions - 1 bunch
  • Ground pepper- 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. Throw the noodles into a colander, add to the pan with chicken and vegetables, pour in soy sauce, add finely chopped green onion and fry 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. Season at the end of cooking 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.
  4. Then add sweet peppers and finely chopped Beijing cabbage into the pan, cut into thin strips.
  5. Fry the products and put the sliced ​​​​tomatoes, pour in the soy sauce, put the meat and noodles.
  6. Warm the food over medium heat under the lid for 5 minutes and serve.

Video recipes:

From wheat. Used in first courses and salads, it harmonizes perfectly with meat, fish or seafood. In this article, we will consider how much to cook rice vermicelli so as not to spoil it, as well as popular recipes.

How to choose

  1. First of all, attention should be paid to appearance. Rice flour products should be translucent in color, elongated, not sticky (each vermicelli separates well from each other).
  2. It is not recommended to purchase rice vermicelli, if the color is cloudy, it should be light and uniform.
  3. Check carefully that the packaging is hermetically sealed and undamaged.
  4. Be sure to only buy a product with a good expiration date.
  5. Rice noodles absorb moisture and odors very well, so it is best to store them in a dry place.

Benefit

  1. They contain magnesium, calcium, iron, iodine, vitamins (B1, B2 and PP), fiber and folic acid.
  2. Contribute to the rapid saturation of the body.
  3. Cleanses the intestines.
  4. Improves metabolism.
  5. Contains no gluten and cholesterol. Thanks to this, rice flour noodles do not cause allergies and digestive problems.

How to cook rice vermicelli so that it does not stick together

One hundred grams of the product will need a liter of water.

  1. To soften the vermicelli a little, it is literally placed in two minutes warm water.
  2. At this time, water is brought to a boil in a deep saucepan and salted a little.
  3. Already softened vermicelli is laid out in a saucepan with boiling water and boiled for three minutes.
  4. Drain in a colander and rinse well with cool water.

Making your own rice vermicelli

For half a kilogram of flour (rice) you will need the following products:

  • three chicken eggs;
  • one tablespoon of water;
  • some salt.

Cooking process.

  1. Eggs with salt are beaten with a blender.
  2. Flour is poured into a pile on the kitchen table and a small depression is made in the center. Pour the egg mixture into the hole and begin to knead the dough, it should turn out elastic and soft.
  3. From the main dough, cut off a piece the size of an egg and roll it very thinly with a rolling pin.
  4. Sprinkle the rolled dough on both sides with flour.
  5. Lay it out on a warm surface to dry. Half an hour will be enough.
  6. Cut into thin strips.

Cheese soup

Required Ingredients:

  • 30 grams of rice vermicelli.
  • Two liters meat broth.
  • One onion and one carrot.
  • A couple of potatoes.
  • 50 g of hard cheese.

How to cook rice vermicelli soup? The cooking method is as follows:

  1. Potatoes are peeled, washed and chopped into small cubes.
  2. Chopped onions and carrots are fried until golden brown.
  3. Hard cheese is rubbed on a coarse grater.
  4. When the broth boils, spread the potatoes, salt and boil until fully cooked.
  5. placed fried vegetables and boil for about five minutes.
  6. Add noodles, two minutes later - cheese.
  7. Mix well and turn off, let the soup brew for half an hour.
  8. Before serving, add chopped greens.

Fish soup

Required Products:

  • three hundred grams of fish (pangasius fillet);
  • two liters of water;
  • one onion and one carrot;
  • greens;
  • spices;
  • some vermicelli.

Cooking process.

  1. All vegetables are cut into thin strips and boiled until fully cooked.
  2. Spread the fish, pre-chopped with strips, boil for five minutes.
  3. Spices and vermicelli are added, after two minutes the sauce is poured and kept on low heat for about two minutes.

In creamy sauce

For two hundred grams of rice vermicelli you will need:

  • half a kilogram of mushrooms (champignons);
  • two glasses of cream;
  • one bulb;
  • a couple of cloves of garlic;
  • 50 grams hard cheese.

Cooking:

  1. Mushrooms are cut into thin strips, spread on a dry frying pan, when all the liquid has evaporated, you can add vegetable oil and chopped onions, bring the vegetables to a golden color.
  2. Gently pour in the cream and add garlic, salt, spices. Simmer over low heat for about ten minutes.
  3. Rice vermicelli is boiled in salted water until fully cooked, washed, laid out on a dish, and poured with sauce on top.

With vegetables

This dish Not only low calorie, but also very tasty. It is easy to prepare, and vegetables can be replaced with others.

Required products:

  • two hundred grams of vermicelli;
  • 1 carrot;
  • 1 zucchini;
  • leek;
  • a couple of cloves of garlic;
  • 50 milligrams of balsamic sauce;
  • 30 grams of starch (corn);
  • five grams of granulated sugar;
  • a tablespoon of oil (vegetable).

We bring to your attention a step-by-step recipe for rice vermicelli with vegetables:

  1. Vegetables are washed well and chopped into thin strips.
  2. They are fried for about three minutes, pour in a little water, cover and stew for ten minutes.
  3. Add minced garlic and balsamic sauce. After ten minutes pour granulated sugar, salt and starch. Mix thoroughly can be turned off.
  4. Vegetable stew combined with the finished vermicelli and mix well.

In an omelet

For cooking you will need the following products:

  • two eggs;
  • half small Chinese cabbage;
  • one carrot;
  • 30 grams of vermicelli;
  • clove of garlic;
  • 60 milligrams of balsamic sauce;
  • green onion).

Cooking:

  1. Chop vegetables.
  2. Onions and garlic are fried in olive oil, add cabbage and carrots and keep on medium heat for about five minutes.
  3. Pour the pre-boiled vermicelli, pour in the balsamic sauce and simmer for five minutes.
  4. An omelet is being prepared. Beat eggs with salt and pepper with a blender. The mixture is poured into a heated pan and fried until fully cooked.
  5. The filling is distributed on one half of the omelet, and the second is covered.
  6. Topped with green onions.

With chicken meat

Ingredients:

  • three hundred grams of vermicelli and the same fillet (chicken);
  • a couple of pieces of bell pepper;
  • 60 milligrams of balsamic sauce;
  • 30 ml oil (sesame);
  • one leek.

Step by step recipe rice vermicelli with chicken next:

  1. The white part of the onion is chopped into thin half rings and fried in vegetable oil.
  2. The fillets are washed and cut into small pieces.
  3. When the onion becomes golden, meat is added to it and fried until it is almost cooked.
  4. Pour in balsamic oil, salt and pepper.
  5. The seeds are removed from the bell pepper, cut into small cubes and sent to the pan.
  6. Simmer for five minutes.
  7. Boiled vermicelli is spread to the meat and cooked under the lid for about five minutes.

With chicken liver

  1. Three hundred grams of the liver is washed out and poured with water for one hour, thrown into a colander, when all the liquid has drained, cut it into three parts.
  2. Spread in a deep bowl, add two hundred grams of onions (chopped into thin half rings), salt, pepper and twenty grams of vinegar. Mix thoroughly and leave overnight in the refrigerator.
  3. All contents (onion, liver, marinade) are put in a pan with heated olive oil, simmered over low heat for about twenty minutes.
  4. Boil 200 grams of vermicelli, spread on a dish, and on top - the liver.

with pork

Required products:

  • 0.5 kilograms of pork pulp;
  • two hundred grams of vermicelli;
  • 60 milligrams of oil (vegetable);
  • a couple of onions and the same number of cloves of garlic;
  • three pieces of sweet yellow pepper;
  • two tablespoons of curry;
  • greens (cilantro and basil).

Cooking process:

  1. In a heated pan with oil, spread the chopped garlic and sauté it a little.
  2. The chopped meat is placed and fried for five minutes, after which they are laid out in a separate bowl.
  3. Onion and bell pepper are fried for about three minutes, meat and curry are added. Roast for another five minutes.
  4. Boil the vermicelli, drain the water and pour it into a pan with meat. The noodles are washed well and laid out in a dish.
  5. The pork is stewed until fully cooked, after which it is poured into a dish with vermicelli.
  6. Sprinkle with herbs on top.

With seafood

  1. Three hundred grams of seafood mix is ​​washed and marinated for half an hour. To prepare it, you need to mix one hundred milligrams of balsamic sauce and two tablespoons of freshly squeezed lemon juice.
  2. Two hundred grams of vermicelli are boiled until fully cooked in salted water and washed well.
  3. Vegetables will need one at a time: sweet peppers, carrots and onions. They are fried in vegetable oil until fully cooked.
  4. Seafood and two chopped cloves of garlic are sent to vegetables, stewed for ten minutes.
  5. After this time, spread the vermicelli and keep on low heat for two minutes.

Shrimps in noodles

Ingredients:

  • five large shrimp;
  • olive oil;
  • one hundred grams of vermicelli;
  • 150 milligrams of balsamic sauce;
  • a few lettuce leaves.

Cooking process:

  1. Shrimps are cleaned, washed and poured with sauce for half an hour.
  2. After this time, they are pulled out and each individually carefully wrapped with vermicelli.
  3. Fry in olive oil until golden brown.
  4. Place shrimp on paper towels to get rid of excess oil.
  5. Served with any sauce on lettuce leaves.

In Chinese

To prepare this dish, pick up your favorite vegetables (zucchini, any cabbage, leek, asparagus beans, and so on). Mandatory ingredients are balsamic sauce and garlic. Selected vegetables are cut into thin strips.

Step by step recipe:

  1. Prepare one piece of onion, bell pepper, carrot, broccoli and chop.
  2. Vegetables are fried in vegetable oil for about ten minutes. Reduce the fire and simmer under the lid until fully cooked.
  3. Boil two hundred grams of vermicelli. Spread in a pan, add one hundred milligrams of balsamic sauce and a couple of cloves of chopped garlic. Simmer for another three minutes.

Salad with vegetables

  1. One chopped clove of garlic is fried a little in vegetable oil and one hundred grams of boiled vermicelli are added, it should become a little golden in color.
  2. Chop two tomatoes into small cubes, one fresh cucumber and bell pepper.
  3. mixed with vegetables, add two tablespoons canned peas and 50 milligrams of balsamic sauce.

Salad with crab meat

  1. Boil and thoroughly wash one hundred grams of vermicelli. To prevent it from sticking together in the salad, add a little vegetable oil when cooking.
  2. Three hundred grams crab meat, one fresh cucumber and a couple of lettuce cut into strips.
  3. One hundred grams of hard cheese is rubbed on a coarse grater.
  4. All products are mixed and seasoned with sauce. To prepare it, you need to mix 60 milligrams of balsamic sauce, a tablespoon of sour cream and spices.

Vermicelli fritters

  1. One hundred grams of vermicelli is cut and poured with boiling water for five minutes. After this time, they recline in a colander and wait for the excess liquid to drain.
  2. A few green onion feathers are finely chopped, mixed with vermicelli, one hundred grams of flour, one egg, 50 grams of curry sauce and ¼ cup of milk (coconut).
  3. The resulting mixture is spread with a spoon in a heated pan and cooked like pancakes.
  1. If the recipe requires frying, then balsamic sauce, so that it does not burn, is better to purchase with the inscription "for frying" on the package.
  2. In order not to spoil the noodles, follow the instructions and do not overdo it in hot water.

The presented recipes for making rice vermicelli with photos are very tasty. Cook and delight your family with healthy food.