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Rice noodles: the preparation
(oriental cuisine)

Rice Noodles, the rice noodles of oriental cuisine

These rice noodles, widespread in all Far Eastern kitchens, are usually consumed, after being softened with a first cooking, as an ingredient for more complete preparations:
they fill the plate, fill the stomach and are excellent in all sauces.

Such as Italian pasta, the rest!

I have seen them prepare in different ways and with different procedures. I learned to do it like this:
It works and everyone likes it.

So I invite you all to try them, never forgetting that this is not a dish in itself but a fundamental basis in various preparations.

Ingredients:

rice noodles

Ad Lib

salty boiling water

QB

oil (v. Note)

QB

Preparation:

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Put the water to boil on the fire; as soon as it reaches the boil, throw the tagliatelle and wait for the water to boil again, continuing to mix.

Allow to continue cooking a couple of minutes (v. Note), turn off the heat and leave the pasta in hot water until it is completely softened.
It only takes a few minutes, it depends a lot on the quality of the noodles.

Drain and cool them completely with cold water already adding a drizzle of oil if necessary.

Drain again (See note), Add a little 'oil to prevent sticking and let stand half an hour before using them for further preparations.

For example: noodles sauteed in a wok with chicken and peppers!

Chinese noodles chicken and peppers

 

 ADVICES AND NOTES:

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  • Oil: Personally, I almost always use EVO oil; someone could raise objections ... well, I think the Orientals would use it too, if they had that good!
    In any case it can be replaced by a good rapeseed oil or, if you want to be a purist, with soy or peanut oil.
  • cooking: there are many qualities of these rice noodles and cooking times may vary.
    The ideal is to do a couple of tests.
  • Alternatively to the drain a second time as soon as they are very cold, they can be left in cold water and drained only at the moment of use.
  • The noodles, when cooled to be al dente, not mushy:
    since they are used to complete another preparation, they will be skipped again in the wok.

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