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Entries tagged with 'rice noodles'

Make-Ahead Turmeric Mushroom Stir-Fry with Herbs and Vermicelli

Serious Eats Suzanne Lehrer 1 comment

Inspired by cha ca la vong, a flavorful Vietnamese stir-fry, these mushrooms take on warm notes from turmeric, acidity from vinegar and lime, and sweet freshness from scallions and heaps of dill. More

Skillet Rice Noodles with Clams, Snow Peas, and Corn

Serious Eats Yasmin Fahr Post a comment

A one-skillet meal of quick-cooking clams, vegetables, and rice noodles flavored with soy sauce, sriracha, and vinegar. More

Mark Bittman's Pad Thai

Serious Eats Nick Kindelsperger 7 comments

Wok Skills 101: Dry Fried Chow Fun (Wide Rice Noodles)

J. Kenji López-Alt 15 comments

Dry-fried chow fun noodles is my little sister's hands-down favorite dish. When done right, the noodles are sticky and tender, intact and distinct from each other, and tinged with a smoky, charred flavor called wok hei (i.e., "wok air," or the essence of the wok). More

Dry-Fried Chow Fun with Chinese Broccoli

Serious Eats J. Kenji López-Alt 4 comments

You need a supply of fresh steamed rice noodles for this recipe. Check your local Chinatown or a good Asian grocery. Steamed rice noodles need to be used the day they are made. Do not refrigerate them or they will become brittle/stale very rapidly. More

Seriously Asian: Chả Cá, Seared Fish with Turmeric Over Rice Noodles

Serious Eats Chichi Wang 18 comments

The restaurant Chả Cá La Vong in Hanoi makes the definitive bowl of Chả Cá, but everywhere we went in Hanoi, there were noodle joints serving their unique version of the dish. The major elements of the dish were as follows: a white-fleshed fish like catfish or snakehead seasoned with turmeric, seared, with plenty of dill and green onions on top; a bed of rice noodles; roasted peanuts; and an assortment of herbaceous greens. More

Rice Noodles with Black Bean Sauce and Tofu

Serious Eats Caroline Russock 1 comment

The following recipe is from the May 12 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Cooking from The Gloriously Gluten-Free Cookbook by Vanessa Maltin has rekindled my love for tofu. It's... More

Dinner Tonight: Shredded Red Chicken Curry with Rice Noodles

Serious Eats Blake Royer Post a comment

It's a good thing to have a look in the pantry once in awhile and realize that one has got way too much stuff in it. I'm not a terribly disorganized person, but my pantry habits are the exception—it's a... More

Cook the Book: Grilled Scallops with Citrus-Ginger Sauce and Rice Noodle Salad

Serious Eats Lucy Baker 1 comment

Grilling is most often associated with bold, forthright flavors—thick sauces, fiery spices, and lots of meat—but there are delicate options out there that are just as delectable. Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! combines tender... More

Cook the Book: Prawn and Rice Noodles, Chui Lee Luk's Last Supper

Serious Eats Adam Kuban Post a comment

My Last Supper takes the old "last bite on earth" game to the next level by asking that question of 50 of the world's best-known and most-loved chefs. Though beautifully photographed and almost more of a coffee-table book in size... More

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