any good noodle dishes??

[Wendy w]

Hi,

I have a large bag (best bargain) of the Asian rice vermicelli that I had bought a couple of months ago for a recipe and now I have them out the wazoo! http://www.cookinglight.com/bbs/redface.gif

Does anyone have any good recipes for soups, etc. that call for this type of noodle?

Thanks!!

Wendy

[AndreaU]

I recently tried this recipe for Thai Peanut Vegetables and Noodles- it was great, in my opinion, though I used zucchini instead of the eggplant.

Thai Peanut Vegetables and Noodles

6 oz. uncooked rice vermicelli or fine egg noodles
1 (7/8 oz.) pkg. Thai stir fry seasoning mix
2 T. sugar
2 T. soy sauce
1/2 cup water
1 egg, slightly beaten
1 T. oil
2 cups peeled eggplant strips (2x1/4x1/4 in.)
1 cup fresh bean sprouts
1 medium red bell pepper (thin strips)
3 cups sliced fresh mushrooms
1/3 cup diagonally sliced (1/4 in.) scallions
1/4 cup coarsely chopped dry-roasted peanuts

1. Cook noodles as directed on package. Drain; cover to keep warm.
2. Meahwhile, in small bowl, combine seasoning mix, sugar, soy sauce and water; mix well. Set aside.
3. Spray large skillet with cooking spray. Heat over medium-high heat until hot. Add egg; cook and stir until set. Remove from skillet. Cut egg into thin strips. Set aside.
4. Add oil to skillet; heat over medium-high heat until hot. Add eggplant, sprouts, pepper and mushrooms; cook and stir 3 to 4 minutes or until vegetables are crisp to tender. Add scallions and cooked egg. Stir soy sauce mixture well; pour over vegetable mixture. Cook and stir until sauce is bubbly and thickened.
5. Add noodles to vegetable mixture in skillet; toss gently to coat. Sprinkle with peanuts.

[Ohioan]

I can't personally vouch for the following, since I haven't made them yet, but I do trust the sources. Note, too, that I scaled them down for one portion when I copied them, so you'll have to double or triple them if you cook for more than one.

Good luck!
Phoebe

Singapore Curried Rice Noodles

Recipe By :Nava Atlas
Serving Size : 1

2 ozs firm tofu
2 tsps soy sauce
1 dash sugar
1/3 tsp curry powder
1/3 tsp grated ginger root
2 tsps dry white wine
2 ozs rice noodles
1/2 tsp canola oil
1 dash sesame oil
1/8 onion -- quartered and thinly sliced
1/2 clove garlic -- minced
1/8 carrot -- cut into 2" matchsticks
1/8 red bell pepper -- cut into thin strips
1/8 green bell pepper -- cut into thin strips
3 Tbsps frozen green peas -- thawed

Cut tofu into 1/4" slices. Blot between layers of paper towels, then cut into narrow strips. Set aside. In a small bowl, stir together soy sauce, sugar, curry powder, ginger, and wine; set aside. In a large saucepan or bowl, cover rice noodles with hot water. Let stand, covered, until al dente, about 20 to 30 minutes, or according to package directions, then drain.
Heat oils in a wok. Add onion, garlic, and carrot, and stir-fry over medium high heat for 4 minutes. Add bell peppers and tofu strips and stir-fry 3 to 4 minutes longer. Cut drained noodles into manageable lengths. Add to the wok along with peas and sauce. Toss quickly and stir-fry just until heated through.

Source:
"Pasta from East to West"

Per serving: 331 Calories (kcal); 6g Total Fat; (15% calories from fat); 8g Protein; 62g Carbohydrate; 0mg Cholesterol; 733mg Sodium


Rice Noodles with Shiitakes, Choy, and Chiles

Serving Size : 1

2 tsps soy sauce
2 tsps rice wine
1 1/2 tsps black vinegar
1/2 tsp sugar
2 1/2 tsps water
1/2 tsp cornstarch
1/2 tsp canola oil
1 tsp sesame oil
1/2 clove garlic -- thinly sliced
1 1/2 sm dried red peppers -- cut in 1/4" pieces
3/4 tsp minced ginger
1/4 bunch bok choy -- cut in 1-1/2" strips
5 shiitake mushrooms -- quartered
2 green onions -- halved lengthwise
3 ozs rice noodles -- soaked
1 tsp toasted sesame seeds

Whisk together the soy sauce, rice wine, dark vinegar, sugar, water, and cornstarch. Heat the oils in a wok over high heat. When the oil is nearly smoking, add the garlic and hot peppers. Take the wok off the heat after 10 seconds. Reduce the heat to medium-high and return the wok to the heat. Add the ginger, bok choy, shiitakes, and green onions; cook for 3 minutes over high heat, stirring constantly. Add the rice noodles and the soy sauce mixture, and cook 2 minutes more or until the noodles are hot and tender. Serve topped with sesame seeds.

Source:
http://VegetarianRecipe.com

Per serving: 479 Calories (kcal); 8g Total Fat; (15% calories from fat); 4g Protein; 97g Carbohydrate; 0mg Cholesterol; 716mg Sodium

[sneezles]

Instead of making fried rice, you could make fried lo mein. It's one of those "everything but the sink" kind of dishes. In fact any oriental dish usually served with rice could be served with lo mein,

[buddie]

maybe you can use those noodles in this YUMMY recipe


1/4 cup fresh lime juice (roll lime on table to soften it before cutting and squeezing)
3 tbsp canola oil
3 tbsp soy sauce
2 tbsp dark brown sugar
1 tbsp sesame oil
1 tbsp minced garlic
1 tbsp grated orange peel
2 small serrano chilies, steemed, thinly sliced into rounds

9 ounces of greens beans trimmed cut into 1/2 inch pieces

9 ounces linguine or soba noodles cooked to al dente

2 cups shredded peeled carrots
1 cup thinkly sliced green onion


stir first 8 ingredients in medium bowl to blend. season dressing with sald and pepper. let stand 30 minutes to blend flavors

cook green beans in large pot of boiling salted water until crisp-tender, about 2 minutes then drain in COLD water

return water to boil add pasta and cook until al dente drain combine green beans pasta carrots green onions and dressing in large bowl. toss to coat season with salt and pepper..

can be made 6 hours ahead!

[Wendy w]

Thanks everyone!! I know that I can count on you!

Wendy