Rice Noodles

Instead of using wheat flour, you can make noodles from rice flour, water with possibly tapioca or cornstarch. This is a gluten free product especially favored by people who suffer with celiac disease or gluten sensitivity or allergy. They are low in sodium so adjust the seasoning accordingly, bearing in mind any other medical conditions that you or your guests may have. They are lower in fiber than other noodles or spaghetti squash.

They started in the Qin dynasty in China and are heavily featured there as well as Indian and Southeast Asian countries.

Chicken Stir Fry

Ingredients:

• 12 ounces rice noodles
• 3 tablespoons vegetable oil
• 1 pound skinless, boneless chicken, cut into bite sized pieces
• salt and pepper to taste
• 1 bell pepper, sliced
• 1 cup broccoli, chopped
• 4 ounces mushrooms, sliced, recommended shiitake or portabello
• 1 tablespoon grated ginger
• ½ cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• drizzles of sesame oil

Directions:

• In a medium sized pot add noodles to boiling water and cook until barely tender. Drain and add 1 tablespoon of vegetable oil.
• In a large wok or skillet, heat 2 tablespoons oil over high heat. Season chicken and stir fry until just cooked through. Remove chicken from skillet and set aside.
• Add bell peppers, broccoli, and mushrooms and saute 1 minute. Add ginger and fry for another 2 minutes.
• In a bowl combine chicken broth, soy sauce, ketchup, and cornstarch.
• Combine chicken, noodles, and broth mixture to the skillet and cook until chicken is hot and fully cooked.
• Drizzle sesame oil just before serving.

Spicy Chili Garlic Noodles

Ingredients:

• 8 ounces rice noodles
• 1 tablespoon vegetable oil
• 4 small shallots, thinly sliced
• salt and pepper to taste
• 1 ½ tablespoon sesame oil
• ½ cup green onions, thinly sliced, plus more for garnish
• 4 cloves garlic, minced or pressed.
• 1/3 cup soy sauce
• 2 tablespoons chili garlic sauce
• 1 tablespoon packed brown sugar
• ½ tablespoon lime juice
• red pepper flakes, optional

Directions:

• Cook noodles according to package directions and drain.
• In a large skillet, heat oil and saute shallots (seasoned to taste) until golden. Drain on a paper towel.
• Add sesame oil to the skillet and allow to warm. Add green onions and garlic. Add soy sauce, chili garlic sauce, lime juice, brown sugar, and red pepper flakes. Reduce slightly.
• Add noodles and toss to combine. Garnish with shallots and additional green onions.

Taiwanese Fried Noodles (Tsao Mi Fun)

Ingredients:

• ½ pound pork loin, thinly sliced
• ¼ cup soy sauce
• ¼ cup rice wine
• 1 teaspoon five-spice powder
• 1 teaspoon cornstarch
• 4 dried black mushrooms
• 1 package (8 ounces) dried rice vermicelli
• ¼ cup vegetable oil, divided
• 2 eggs beaten
• ¼ clove garlic, minced or pressed
• 1 tablespoon dried small shrimp
• 3 carrots, cut into small strips (matchstick)
• ½ onion, chopped
• 3 cups bean sprouts
• 4 napa cabbage leaves, thinly sliced
• salt and white pepper to taste
• cilantro or parsley for garnish

Directions:

• Marinate pork in a bowl with soy sauce, rice wine, white pepper, five-spice, and cornstarch.
• Soak mushrooms in a bowl of cold water for 20 minutes. Pour off water. Cut and discard stems. Thinly slice mushrooms and reserve.
• In a separate bowl soak rice vermicelli in cold water for 10 minutes. Pour off water and reserve noodles.
• Heat 1 tablespoon oil in a wok or large skillet. Add eggs and cook until firm, flipping once. Remove and allow to cool. Slice thinly and reserve.
• Heat 2 more tablespoons of oil. Add garlic and dried shrimp and cook until shrimp are aromatic. Add pork and marinade and cook until pork is cooked. Add carrots and onions and cook until carrots begin to soften. Add bean sprouts, cabbage, and mushrooms. Cook until vegetables are tender.
• Remove pork mixture from the skillet or wok and combine with eggs.
• Wipe out wok and return to heat. Heat remaining vegetable oil and stir in drained rice noodles. Cook briefly until soft and add pork mixture.