Rice noodles have recently become widely known in the world. Before World War II, it was mainly prepared only in Japan and China. However, today the product can be found in any supermarket in Russia.
Types of rice noodles and their composition
Rice noodles are translucent long strips made from rice dough. There are many varieties of the product in different colors and shapes. A small amount of corn flour can be added to the dough to give elasticity.
Traditionally, rice noodles cannot be wider than 3 cm. In Asia, this product is a kind of symbol of longevity, so they try to make homemade noodles as long as possible.
There are dry flat noodles on sale, which are prepared by soaking for 10 minutes in hot water. Thin dry noodles can be classified as instant noodles. It is used in soups. Dry round noodles are most commonly used as side dishes. In addition, they are made from rice flour and special paper, which is necessary for making wontons and spring rolls.
How to cook rice noodles
In Asian countries, rice noodles are prepared with seafood, vegetables and meat. It is used in some recipes for national desserts. There are general rules for making rice noodles.
For soups, it is pre-soaked in warm water for 5 minutes, then boiled for no longer than 3 minutes. For salads, the noodles are boiled for 3 minutes and rinsed with cold water. When fried with vegetables in a wok, the noodles are soaked for 8 minutes and fried for a minute with other ingredients already prepared, such as fish.
Rice noodles with shrimps, vegetables and fruits
What to serve rice noodles with depends only on the owner. Why not try a truly original dish with shrimps and assorted fruits and vegetables?
You will need the following ingredients: 450 grams of rice noodles, a tablespoon of vegetable oil, a teaspoon of finely grated fresh ginger root, 2 cloves of garlic, 3 tablespoons of dark soy sauce, 450 grams of spinach, 250 grams of green peas, 2 tablespoons of peanut butter, a little fried peanuts, avocado, 150 ml of milk and boiled shrimp, peeled from the shell.
The vegetable oil is heated in a wok and the ginger and garlic are fried in it for 30 seconds. Pour 150 ml of boiling water and a tablespoon of soy sauce into the wok. Add peas and noodles and cook them for literally 3 minutes. After that, spinach is sent to the pan. Once it has softened, the ingredients are removed from the wok and carefully laid out on a plate.
In a saucepan, mix the soy sauce, milk, peanut butter and simmer for a minute. Peeled and cut into slices, the avocado is placed on top of the noodles and poured over the dish with the prepared sauce. Boiled shrimp is placed on the edge of the plate around the noodles. Sprinkle roasted peanuts on top of the dish.
