by Jack Lemmon
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 1/2 teaspoons peanut butter
1 teaspoon chopped fresh cilantro
1 teaspoon onion powder
1 teaspoon tamarind paste
1 teaspoon hot chile paste
3/4 teaspoon garlic powder
1/2 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
salt and ground black pepper to taste
3 tablespoons vegetable oil
1/3 cup chopped broccoli
1/3 cup chopped carrots
1/3 cup snow peas, trimmed
1/3 cup sliced water chestnuts, drained
1/3 cup baby corn, drained
1/3 cup sliced fresh mushrooms
1/3 cup sliced zucchini
1 tablespoon vegetable oil
1 tablespoon chopped peanuts for topping
1 tablespoon chopped cilantro
1 pinch paprika for garnish
Direction
Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
Drain rice noodles and set aside.
Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
Remove the wok from heat and pour the sauce over vegetables and rice noodles.
Toss to fully coat the vegetables and rice noodles with sauce.
Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
Nutrition Information
Calories: 520 calories
Total Fat: 24.2 g
Cholesterol: 0 mg
Sodium: 467 mg
Total Carbohydrate: 70.9 g
Protein: 5.1 g
One Pot ThaiStyle Rice Noodles
"Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce."
Serving: 4 | Prep: 20 m | Cook: 15 m | Ready in: 40 m
Ingredients
2 tablespoons cornstarch
1 1/2 tablespoons water
6 cups chicken broth
2 1/2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon ground coriander
1 (16 ounce) package thick rice noodles
1 cup sliced zucchini
1 cup sliced red bell pepper
2 cooked chicken breasts, cut into 1-inch cubes
1/4 cup crushed peanuts (optional)
1/4 cup chopped fresh cilantro (optional)
Direction
Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.
Nutrition Information
Calories: 587 calories
Total Fat: 9.2 g
Cholesterol: 30 mg
Sodium: 2736 mg
Total Carbohydrate: 104.9 g
Protein: 17.4 g
Pasta with Vietnamese Pesto
"I like pasta with pesto because it is a one-bowl, one-pot deal. This is a really yummy pesto. If you can't find fresh lemon grass, use an equal amount of grated lemon zest instead."
Serving: 4 | Prep: 30 m | Cook: 5 m | Ready in: 35 m
Ingredients
1 pound dried rice noodles
1 1/2 cups chopped fresh cilantro
1/2 cup sweet Thai basil
2 cloves garlic, halved
1/2 teaspoon minced lemon grass bulb
1 jalapeno pepper, seeded and minced
1 tablespoon vegetarian fish sauce
4 tablespoons chopped, unsalted dry-roasted peanuts
7 tablespoons canola oil
1/2 lime, cut into wedges
salt and pepper to taste
Direction
Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.
Make the pesto: In a blender or food processor combine the chopped cilantro, basil, garlic cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of the peanuts. Whirl just until the herbs and peanuts are coarsely chopped. While the machine is running add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.
Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat. Stir until most of the water has been absorbed and the noodles are tender.
Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.
Taste the pasta and add more pesto, lime juice, imitation fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts, and serve right away.
Nutrition Information
Calories: 694 calories
Total Fat: 29.8 g
Cholesterol: 0 mg
Sodium: 217 mg
Total Carbohydrate: 98.8 g
Protein: 6.8 g
Pho Ga Soup
"Vietnamese chicken noodle soup. After ordering this soup at a local Vietnamese restaurant, I decided to try to make it at home. This is a very flexible recipe. Feel free to substitute some of your favorite vegetables or try different noodles. Enjoy!"
Serving: 6 | Prep: 15 m | Cook: 15 m | Ready in: 30 m
Ingredients
1 tablespoon vegetable oil
1 small yellow onion, chopped
1 (8 ounce) package baby bella mushrooms, chopped
4 cloves garlic, minced
8 cups water
1 (6.75 ounce) package rice stick noodles (such as Maifun®)
8 teaspoons chicken bouillon
2 cooked chicken breasts, shredded
4 green onions, chopped
1/3 cup chopped fresh cilantro
2 cups bean sprouts
1 lime, sliced into wedges
1 dash Sriracha hot sauce, or more to taste
Direction
Heat vegetable oil in a large saucepan over medium-high heat; sauté onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and chicken bouillon to onion mixture; bring to a boil. Reduce heat to low.
Mix shredded chicken, green onions, and cilantro into soup; simmer for 5 minutes more. Transfer soup to serving bowls and top with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.
Nutrition Information
Calories: 231 calories
Total Fat: 5.4 g
Chole
sterol: 28 mg
Sodium: 149 mg
Total Carbohydrate: 32 g
Protein: 13.5 g
Pork and Shrimp Pancit
"A traditional Pancit taught to me by a Filipino friend while stationed overseas. Delicious and easy! Thanks, Ditas!"
Serving: 4 | Prep: 20 m | Cook: 20 m | Ready in: 40 m
Ingredients
1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced
Direction
Soak the rice noodles in warm water for 20 minutes; drain.
Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Sauté noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and sauté onion, garlic, ginger, shrimp and pork for 1 minute.
Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
Nutrition Information
Calories: 488 calories
Total Fat: 20.8 g
Cholesterol: 119 mg
Sodium: 394 mg
Total Carbohydrate: 44.4 g
Protein: 29.1 g
Quick ChineseStyle Vermicelli Rice Noodles
"Quick and delicious Chinese-style rice noodles."
Serving: 4 | Prep: 15 m | Cook: 3 m | Ready in: 18 m
Ingredients
1 (8 ounce) package dried rice noodles
2 tablespoons vegetable oil
1 clove garlic, minced
1 tablespoon soy sauce
1/2 tablespoon chili sauce
salt and pepper to taste
1 green onion, chopped
Direction
Bring a large pot of water to a boil. Add rice noodles, and cook for 2 to 3 minutes or until al dente; do not overcook, or they will become mushy. Drain.
Heat oil in a large skillet over medium heat. Sauté garlic until tender. Stir in noodles, and season with soy sauce, chili sauce, salt and pepper. Sprinkle top with chopped green onion.
Nutrition Information
Calories: 271 calories
Total Fat: 7.1 g
Cholesterol: 0 mg
Sodium: 357 mg
Total Carbohydrate: 48 g
Protein: 2.3 g
Saigon Noodle Salad
"This Vietnamese-style noodle salad is my 'too hot to cook' staple. It is bursting with flavor and makes great use of leftover grilled meat or shrimp."
Serving: 4 | Prep: 25 m | Ready in: 30 m
Ingredients
Dressing:
1/4 cup water, or more to taste
3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons brown sugar, or more to taste
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1/2 teaspoon Sriracha chile sauce
Salad:
1 (8 ounce) package (linguine-width) rice noodles
2 cups thinly sliced Napa (Chinese) cabbage
1 1/2 cups matchstick-cut carrots
8 ounces grilled shrimp
1 cup bean sprouts
1/2 English cucumber, halved lengthwise and cut into thin slices
2 green onions, thinly sliced
2 2/3 tablespoons chopped fresh mint
2 2/3 tablespoons chopped fresh cilantro
2 2/3 tablespoons chopped fresh basil
1/2 cup coarsely chopped peanuts
Direction
Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
Nutrition Information
Calories: 450 calories
Total Fat: 10.1 g
Cholesterol: 109 mg
Sodium: 1265 mg
Total Carbohydrate: 71 g
Protein: 20.4 g
Shrimp Pad Thai
"This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts."
Serving: 4 | Prep: 30 m | Cook: 30 m | Ready in: 1 h
Ingredients
1 (8 ounce) package rice noodles
1 1/2 teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
1/4 pound bean sprouts
1/2 cup unsalted dry-roasted peanuts, chopped
1/4 pound bean sprouts
1 lemon, sliced
1/2 cup chopped peanuts
1/4 cup coarsely chopped cilantro
Direction
In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
Heat oil in a wok or large heavy skillet over medium heat. Sauté onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.
Nutrition Information
Calories: 541 calories
Total Fat: 23.2 g
Cholesterol: 120 mg
Sodium: 488 mg
Total Carbohydrate: 68.7 g
Protein: 20.2 g
Singapore Noodle Curry Shrimp
"One skillet, and it's dinner!"
Serving: 6 | Prep: 15 m | Cook: 10 m | Ready in: 25 m
Ingredients
2/3 cup chicken broth
1 tablespoon oyster sauce
1 1/2 tablespoons soy sauce
1 1/2 teaspoons white sugar
3 tablespoons peanut oil
1 1/2 teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 1/2 cups frozen baby peas
1/2 (8 ounce) package rice noodles, broken into 3 inch pieces and soaked
Direction
Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
> Nutrition Information
Calories: 231 calories
Total Fat: 7.6 g
Cholesterol: 110 mg
Sodium: 491 mg
Total Carbohydrate: 25 g
Protein: 14.8 g
Spicy Peanut Shrimp Rice Noodles
"An unusual Thai-inspired combination that tastes great!"
Serving: 4 | Prep: 15 m | Cook: 30 m | Ready in: 1 h
Ingredients
1 tablespoon vegetable oil
3/4 white onion, chopped
4 cloves garlic
1/2 teaspoon red pepper flakes
1 pound frozen shrimp, thawed
2 (14.5 ounce) cans fire-roasted diced tomatoes
2 tablespoons creamy peanut butter
1 teaspoon red chile paste, or more to taste
1 (8 ounce) package wide rice noodles
hot water to cover
1/4 cup chopped fresh cilantro, or to taste
1/4 cup Greek-style yogurt, or to taste
1/4 cup chopped peanuts, or to taste
Direction
Heat vegetable oil in a large pan or skillet over medium heat; sauté onion, garlic, and red pepper flakes until garlic is slightly browned, 2 to 3 minutes. Add shrimp; cook and stir until shrimp begin to firm, about 5 minutes.
Stir tomatoes, peanut butter, and red chile paste into shrimp mixture; bring to a boil. Reduce heat and simmer until sauce thickens, about 20 minutes.
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Divide noodles among serving plates; top with shrimp sauce. Garnish each serving with cilantro, yogurt, and peanuts.
