Rice noodles - calorie content and its beneficial properties. Rice vermicelli: recipes, cooking methods, photos

Rice vermicelli- an inseparable element of Chinese fast food, one that, like many other things, was invented by this nationality long before the origin of Western analogues. Unlike them, the Chinese version is much healthier. Thus, rice vermicelli contains three times fewer calories than vermicelli made from wheat flour.

You will need

• For rice vermicelli with chicken:
• 300 g rice vermicelli;
• 500 g chicken fillet;
• 2 carrots
• 1 onion;
• 50 g olive oil;
• 50 g soy sauce.
• For rice vermicelli with vegetables:
• 500 g vermicelli;
• 4 tbsp. l. vegetable oil;
• 2 onions;
• 2 sweet peppers;
• 2 carrots;
• 1/4 head of cabbage;
• 4 tbsp. soy sauce.
• black pepper.
• For the Thai Rice Vermicelli Soup:
• 1 kg of fresh fish;
• 250 g vermicelli;
• 2 onions;
• 4 cloves of garlic;
• ginger root (4 cm);
• 150 g canned bamboo;
• 0.5 coconut milk;
• 2 chili peppers;
• zest of 1 lemon;
• 2 tbsp. rice starch;
• 2 tbsp. l. vegetable oil;
• ground turmeric
• salt.

Instructions

1. Boil water at the rate of 1 liter per 100 g of vermicelli, lower into boiling water vermicelli. Bring the water back to a boil, cook vermicelli no more than five minutes, then drain in a colander and rinse with cold water.

2. Rice vermicelli with chickenCut the onion into rings, chop the carrots into huge strips, fry in olive or any other odorless oil. Cut the chicken fillet into small slices or large strips, add to the fried onions and carrots. Fry everything together, then add the rest of the oil and soy sauce. Mix the noodles with the fried mixture and serve either cold or hot.

3. Rice vermicelli with vegetables Boil vermicelli and add 1 tbsp. l. vegetable oil. Wash and peel the vegetables, cut the onions into huge cubes, remove the seeds from the peppers, cut into huge cubes, grate the carrots on a huge grater, cut the cabbage into huge strips. Heat 3 tbsp in a deep frying pan. vegetable oil.

4. Fry the onion over high heat for 2 minutes, then add pepper, carrots, cabbage, stir and fry for another two minutes. Add to pan vermicelli, salt, pepper and simmer for the same amount of time, add soy sauce at the end.

5. Thai rice soup vermicelli uClean the fish, gut it, rinse with cold water, cut off the head, tail, fins, cut into fillets, set aside the flesh, put everything else in a saucepan and pour 3 liters of cold water. Place on the fire, bring to a boil, skim off the foam, reduce the heat, add salt, add lemon zest, and simmer for forty minutes over low heat without a lid. Strain the finished broth.

6. Wash the chili pepper, remove the seeds, cut one pod into thin strips. Chop the onion and garlic, peel and cut the ginger into thin slices. Drain the water from the jar with canned bamboo, cut it into 2 cm slices. Cut the fish fillets into 2 cm cubes, mix 1 tbsp in a bowl. l. rice starch with turmeric and salt, roll the slices in the mixture.

7. Heat vegetable oil in a deep frying pan with a thick bottom, fry the prepared ginger, onion, and garlic for four minutes. Place the fish slices in the pan and fry over high heat for 3 minutes, stirring continuously.

8. Place 1 liter of strained broth on the fire, add coconut milk, add 1 chili pod and bamboo, bring to a boil and cook for five minutes. After this, remove the chillies from the pan and add the finely chopped chillies. Mix the remaining broth with 1 tbsp. l. rice starch, pour into the boiling broth, bring to a boil again.

9. Cook rice separately vermicelli, arrange it on plates, put fish and vegetables in the plates, pour in hot broth and serve immediately.

In the East with rice vermicelli There are a lot of rituals and beliefs associated with it. It is recommended to consume dishes with it if you are overweight and have signs of body decline, because... they are believed to dissipate harmful energy. The Japanese believe that eating rice vermicelli prolongs life and brings bliss.

You will need

• For the recipe “Rice Vermicelli in Pineapple Shrimp Sauce”:
• 100 g rice vermicelli;
• 2 tbsp. vegetable oil;
• 200 g peeled shrimp;
• 200 g canned pineapple;
• 100 g leeks;
• 2 tbsp. tomato paste;
• 50 g cilantro;
• 2 tbsp. soy sauce;
• 1 pinch of ground black pepper;
• 1 pinch ground chili pepper;
• salt to taste;
• 100 ml canned pineapple juice;
• 1/2 pcs. lime
• For the recipe “Salad with chicken and rice vermicelli”:
• 170 g rice vermicelli;
• 450 g chicken fillet;
• 230 g leeks;
• 3 pieces of carrots;
• 120 g spinach;
• 1 tbsp. peanut butter;
• 1 clove of garlic;
• 1 tsp ginger;
• 1/2 tsp. chili pepper;
• 1 1/2 tbsp. soy sauce;
• salt to taste.
• For the Rice Vermicelli and Beef Soup recipe:
• 500 g beef;
• 700 g mushrooms;
• 200 g rice vermicelli;
• 3 tbsp. soy sauce;
• 2 cloves of garlic;
• 1 tsp Sahara;
• 1 bunch of parsley;
• chili pepper to taste;
• 50 g butter;
• 8 glasses of water;
• green onions;
• sesame;
• salt.

Instructions

1. Rice vermicelli in pineapple-shrimp sauce Pour vegetable oil into the pan. Cut the leek into thin rings, place in a frying pan, and fry for about 3 minutes. Cut the pineapple into small cubes and add it to the pan. Also add two types of pepper, salt, lime juice, soy sauce. Simmer for 2 minutes. Add tomato paste, simmer for 2 minutes. Add shrimp and cook for another 2-3 minutes. Add cilantro and remove from heat.

2. Heat oil for deep frying. Break the vermicelli in half and drop small portions into the hot oil for a few seconds. It should turn white and swell. Using a slotted spoon, remove the vermicelli, place in a colander or sieve so that the remaining oil can drain, and add salt.

3. Salad with chicken and rice vermicelli Fill a two-liter saucepan halfway with water, add salt. Cover with a lid, place over medium heat, and wait until the water boils. After this, lift the lid and remove the pan from the heat. Place rice vermicelli in the pan, stir, cover with a lid. After 3 minutes, drain the vermicelli into a colander and rinse with warm water. Place the noodles on a towel and let dry.

4. Boil the chicken fillet and cut into small thin pieces. Wash the leeks and cut into slices. Cut the carrots into slices. Wash and chop the spinach for the salad.

5. Heat the oil in a saucepan over medium heat for 3 minutes. Pour leeks and carrots into a saucepan and fry in boiling oil for 2 minutes. Add chicken, pepper, garlic and ginger, fry for 3-4 minutes. Add soy sauce and spinach and fry for another 2-3 minutes in boiling oil. Add vermicelli, stir. Serve hot or cold, garnished with herbs.

6. Soup with rice vermicelli and beef Cut the beef into thin pieces. Mix soy sauce, chopped parsley, sugar and chili pepper, marinate beef in the mixture for 1 hour. Chop the mushrooms, fry in butter, add a glass of water and simmer for 10 minutes.

7. Boil water, add beef with marinade, bring to a boil. Add the mushrooms along with the released juice, add salt and cook for another 10 minutes. Boil rice vermicelli and place in bowls, pour into soup, sprinkle with green onions and sesame seeds.

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Note!
There are 3 types of rice noodles on sale: more thin noodles - funchoza, lokshina and primitive noodles - vermicelli. The number of minutes for cooking depends on the thickness of the noodles. fried rice noodles with soybean steam and chicken breast. How to Cook Rice Noodles Soak the rice noodles in warm water for 5-20 minutes until the noodles are soft.

Helpful advice
Cut the chicken breast into strips and quickly fry, stirring occasionally. Transfer to a plate, cover with a lid. Add diced vegetables (besides cabbage) to the oil in which the chicken was fried, and, stirring frequently, cook for several minutes, adding a little chicken broth. Once the vegetables are ready, add the chicken. Pour boiling water over the rice noodles and leave for 3 minutes. Drain the water and transfer the noodles to the pan with the chicken and vegetables. Mix everything quickly, season with pepper and soy sauce. The dish is ready.

There are quite a few recipes for making rice soup. Every housewife has her own. Rice soup is great because it can be both a good nutritious dish and a dietary one. Its preparation does not require much effort. The soup activates digestion, is good for joints, and has a diuretic effect. To prepare it, it is better to use medium grain rice.

You will need

• rice (75 g);
• potatoes (5 pcs.);
• carrots (1 pc.);
• onion (1 pc.);
• butter (30g);
• parsley (10g);
• water (80 ml).
• Dishes:
• pot;
• pan.

Instructions

1. Sort and rinse the rice. Soak in cold water for 30-60 minutes.

2. Fill the pan with water. Salt the water.

3. Peel the potatoes, rinse and cut into cubes.

4. After this, peel the carrots and onions.

5. Chop them into strips. Chop the parsley.

6. Take out the frying pan and put it on the fire. Put in butter.

7. Fry the carrots, onions and parsley until golden brown.

8. Place the potatoes in salted hot water and boil them until half cooked.

9. After this, add the soaked rice and passivated vegetables. Bring to a boil. Rice soup is ready!

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Note!
Wash the parsley not in cold water, but in warm water - it will be more fragrant. Young potatoes are easy to peel if you briefly put them first in hot water and then in cold water.

Helpful advice
To give the rice soup a nice sweet note, together with all the vegetables, you can add sweet pepper, cut into thin strips.

Ginger root is a spicy aromatic plant widely used in cooking. If you cook broths and soups with it, it will give them an obvious spicy flavor, classic for oriental dishes. Ginger infusions and decoctions, better known as teas, are famous remedies for colds, help with nausea and some gastrointestinal problems.

You will need

• Chinese chicken broth
• – 1.5 kg chicken;
• – 10 cups of cold water;
• – 5 centimeters of fresh ginger root;
• – 1 bunch of fresh green onions;
• – 1 tablespoon of Chinese rice wine;
• – 1 tablespoon of soy sauce;
• – ground black pepper.
• Korean ginger tea
• – 1 large ginger root;
• – 500 ml water;
• – 1 orange;
• – 2 Asian pears;
• – 1/2 cup sugar.

Instructions

1. In China, many soups are made from seafood, vegetables, chicken, etc. – prepared on the basis of chicken broth. In some translated recipes you may come across the term “Chinese chicken broth”. This is what is incredible without ginger root. In addition, for him, he certainly takes an old chicken, not every one, but only the frame, wings, and neck.

2. Rinse the chicken under running water and place in a saucepan. Ginger peel and cut into pieces. Cut the green onions into slices, cutting them slightly diagonally. You can do this not with a knife, but with scissors. Fill the chicken with water, add ginger, onion, and add wine. Bring to a boil, skimming the foam periodically, reduce heat, pour in soy sauce, season with pepper and cook for another 2 hours. Strain the broth and use as directed in the recipes. You can make this broth for future use; it keeps deliciously frozen. If you add red pepper flakes, garlic and a little sesame oil to it, you will get a good remedy for colds.

3. Korean ginger tea is drunk both in winter and summer. In hot weather, cooled, it beautifully quenches thirst; in cold weather, fragrant and scorching, it warms. If you're making it in the winter, when Asian pears are hard to come by, replace them with a teaspoon of cinnamon, persimmons, and a few tablespoons of honey.

4. Peel and chop the ginger root. You should have 3/4 cup of ginger chunks. Using a fine grater, remove the zest from the orange, peel it and chop it. Also peel the pear and cut into quarters. Pour water into a saucepan, add ginger and orange zest and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Remove from heat, add sugar, add pear slices and orange slices, stir until sugar dissolves. Cover with a lid and leave for about 1 hour. Serve chilled or warmed, if desired.

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The Japanese use soybean sauce as salt. Correctly cooked sauce contains sea salt and is very suitable. So, lactic acid bacteria sauce and improve stomach function.

You will need

• To make homemade soy sauce:
• 100-120 g soybeans;
• 2 tbsp. butter;
• 50 ml clarified chicken broth;
• 1 tbsp. wheat flour;
• sea ​​salt to taste.
• For the recipe “Young cabbage salad with soy sauce”:
• 1 head of young cabbage;
• 1 fresh cucumber;
• 1 scarlet sweet pepper;
• 1 yellow sweet pepper;
• 2 tbsp. clear soy sauce;
• 1 tbsp. rice vinegar;
• 2 tbsp. sesame oil;
• ground black pepper.

Instructions

1. Homemade soybean cooking method sauce aCook the soybeans in a saucepan with a little boiling water. Strain through a colander, transfer the soybeans to an iron bowl and mash with a ladle. Combine the beans with the remaining ingredients and mix thoroughly. Place on the stove and bring to a boil. Cooked this way sauce ready to eat.

2. Industrial method of preparing soybean sauce aSoybeans are cleaned and boiled. The resulting mass is placed on washed mats in small lumps. After some time, the porridge will become moldy. Now it needs to be crushed into small slices and left for another two months. After 2 months, the fermentation process should stop. The resulting soybean lumps are placed in containers with salt water. Over the course of a year, this liquid is filtered, thickens and becomes viscous.

3. Soybean sauce can be used to emphasize and enhance the taste and aromatic properties of the dish. For example, it is added to various salads, vegetable stews, fish and meat. Myself sauce It has a piquant aroma and pungent taste and is able to preserve its taste for a long time. Special storage conditions for soybean sauce but not required.

4. Young cabbage salad with soy sauce Wash the cucumber and peppers. Cut the cucumber into strips and the peppers into thin half rings. Remove the core from the peppers in advance. Rinse the cabbage and cut into 4 parts, chop into thin pieces. Sprinkle with salt and rub lightly with your hands. Mix all this in a bowl. Season the salad with soy mixture sauce ah, vinegar and sesame oil. Season with black pepper before serving.

Rice noodles were invented several centuries ago in China. It is also popular among Europeans. If you want to prepare an appetizing dish from this ingredient at home, then you need to know how to cook rice noodles.

You will need

• – 100 grams of rice noodles;
• – 300 g chicken fillet;
• – 3 cloves of garlic;
• – a little white cabbage.
• For the sauce:
• – 10 ml soy sauce;
• – 50 g tomato paste;
• – a slice of ginger;
• – juice of one lemon;
• – 3 teaspoons of sugar;
• – a little chili pepper.

Instructions

1. A lot of delicious dishes are prepared from this Asian product. If you want to make an evening of Asian cuisine at home with rice noodles, then the choice will be huge. Some people like soup with this product. Others love it as a side dish for fish, vegetables, and meat. Still others will not refuse an exotic salad with this ingredient.

2. For all these types of dishes, rice noodles are cooked in a certain way. If you want to pour yourself a bowl of fragrant Asian soup, first soak the noodles in water. She should lie in it for 5 minutes. Only later boil it, placing it in boiling broth for 3 minutes.

3. To prepare salads, pre-soaking is not necessary. Immediately place the edible cereal threads in boiling water and cook the product in it for 3 minutes. Afterwards, rinse with cold water.

4. Not only culinary but also confectionery dishes are made from rice noodles. If you want to prepare dessert, then prepare the noodles in a special way - put them in boiling water for 20 seconds and remove them immediately. Do the same with thin varieties. Place the finished noodles in a colander. Then the excess liquid will drain and the noodles will not lose their shape.

5. This is especially important for funcheza - a long type of rice noodle. Handle it very carefully, otherwise the strips may break. Soak it for 5 minutes in hot water, and then place it in cold water for 30 minutes, after which carefully drain the water.

6. If you are preparing mi-fun for sauce or soup, then add it to these dishes after cold water and put it on the fire. As soon as the liquid boils, immediately turn off the heat and serve the hot dish to the table.

7. Cold funcheza harmonizes charmingly with spicy and vegetable sauces. This quality is considered when creating salads. But mi-fung is great not only in snack dishes. Deep fry the raw product for a beautiful side dish. You can also use it in salads.

8. As an example, we can talk about the preparation of “Rice noodles with chicken in sauce.” Because the noodles cook very quickly, make the sauce first. Place the tomato paste in a frying pan, heat it up a little and add soy sauce and sugar. Add ginger and chili, crushed using a blender, in the same way as lemon juice. Boil all this in a frying pan for 2 minutes, and then cool.

9. Finely chop the chicken fillet and fry in another pan. After this, add finely shredded cabbage and keep on fire until cooked. All that remains is to pour in the sauce and stir.

10. Place rice noodles in boiling and slightly salted water, turn off the heat and keep them in boiling water for 3 minutes. After this, drain in a colander and rinse with cold water. After this, add to the chicken with the sauce and fry for a minute. The dish is ready.

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Note!
It is not recommended to cook funcheza (mi-fun), because it can dissolve almost completely in boiling water.

Helpful advice
Prepare sauces, soups, side dishes, and savory dishes from rice noodles.

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How to cook rice noodles is usually written on the package. But if it suddenly happens that the packaging is lost or nothing about it is written on it, our tips will help you cook these rice noodles. In general, you don’t have to boil it, but simply soak it, and how to soak it correctly depends on the thickness of the noodles, as well as on what dish you will use them for.

What types of rice noodles are there?

What are rice noodles? This is pasta made from rice flour. They are usually translucent and, when tested on the tooth, look a little like rubber. Noodles come in a variety of thicknesses and shapes, from thin and very long to flat and quite thick, like spaghetti. Thick noodles are more suitable for hot dishes. This rice pasta cooks very quickly, if you suddenly overcook it, it can turn into something unattractive, both in taste and in appearance.

There is also a very thin rice vermicelli called funcheza. Unlike our vermicelli, it is long, so it is important not to break it before cooking. Most often, cold dishes are prepared from it - vegetable salads with spicy sauces. It is not boiled at all, just soaked. If you use hot water, then 5 minutes is enough, and if cold - half an hour. After this time, you just need to drain the water and immediately put the funcheza into the finished dish.

Methods and rules for preparing rice noodles

• If you are making soup with rice noodles, you need to soak them for 5 minutes and then add them to the soup at the very end of cooking so that the noodles cook there for about 3 minutes. This applies to thick noodles, in no case funcheza (they will simply all dissolve; how to cook them is written above).
• If you want to put rice noodles in a salad, you can put them in boiling water for 3 minutes and then rinse with cold water.
• If you're cooking in a wok, you'll need to soak the noodles for about 8 minutes and then rinse them in cold water. And then you can mix it with anything - meat, fish or vegetables, and keep it on the fire for about a minute together.

If you don't know how to cook rice noodles or doubt your success, you can try this method. Place just a little noodles in boiling water and note the time it takes for them to become ready. You can taste it on the tooth or divide it with a spoon to determine readiness. The noodles are considered ready if they are soft.

Rice noodles are already becoming a familiar guest on the tables of citizens of our country. And this is not surprising, because people always want to try something new, hitherto unknown. Today you will learn how to cook it correctly so that it remains intact, does not stick together and, at the same time, remains very tasty.

For the salad: boil water in a kettle, place the noodles in a large container, pour boiling water over them, stir lightly to prevent sticking, leave for five minutes. Then drain the water, place the product in a colander and rinse with cold water, then carefully mix it with other ingredients.

For the soup: boil the rice noodles in hot, salted water for 4 minutes, then place them in a sieve and rinse under cold water. Please note that unlike our cuisine, where vermicelli is added to the broth, in Asian soups the broth is added to the noodles.

For a side dish: you can cook it with fried vegetables. To do this, pour boiling water over the noodles and steam them for five minutes. Then put it on a sieve or colander, combine with vegetables and simmer for another 2 minutes. Cover the pan with a lid and let the dish brew.

Many cooks are also interested in how to properly cook rice noodles so that they don’t stick together? There are recommendations in this regard as well. First of all, boil water and add salt. Place the noodles in a saucepan, pour boiling water over them, be sure to stir so they don’t stick together, and leave for five minutes. As soon as it swells, drain all the water, place it in a sieve or colander and rinse thoroughly with cold water.

And now we present to your attention some recipes for dishes with boiled rice noodles. Try to cook them, you will see, you will like it!

Rice noodles recipe with hot and sweet peppers

To make it perfect, it is better to cook the dish in a wok pan.

Cooking process:

Step 1. Cook the noodles in boiling and slightly salted water. Cooking times are indicated on the package, follow these recommendations.

Step 2. Place the finished product in a colander and rinse with cool water. To dry the noodles a little, leave them in a colander for a while.

Step 3. Peel the onion, chop it lengthwise into thin feathers, add a little salt.

Step 4. Cut the chili pepper into two halves. Attention, if you like spicy food, then leave the seeds with partitions, removing the stalk. If you don't like it, remove everything. Cut the pepper pulp into strips.

Step 5. Cut the bell peppers in half and remove the seeds and membranes. Chop the pulp into thin strips.

Step 6. Combine chili, onion and bell pepper. Pour boiling water over corn. If you have a whole cob, dry it and cut off the kernels with a sharp knife.

Step 7 Heat oil in a regular frying pan or wok, add all the vegetables and cook over high heat, stirring occasionally, for 2 minutes. Add paprika and corn kernels with water, mix well. After boiling, add the noodles to the vegetables. Stirring all the time, heat the ingredients and serve immediately.

Salad with vegetables

Noodles in a salad combine organically with many ingredients, and mushrooms are no exception.

Amount of required products per serving:

• 60 g tomatoes;
• only fresh cucumbers – 2 pcs;
• wood mushrooms – 1 piece;
• rice noodles – 40 g;
• 10 g fresh cilantro;
• 5 g fresh garlic;
• oil (sesame) – 10 ml;
• sauce (soy) – 15 ml;
• a pinch of sugar.

The salad is prepared in 10 minutes, its calorie content is 355 kcal per 100 g.

Step by step cooking method:

1. Place the noodles in a container of cold water, as soon as they swell, add a little boiling water and drain;
2. Add chopped cucumbers, mushrooms, tomatoes, leafy greens to the cooled product;
3. Season the salad with soy sauce, oil, sugar, Chinese vinegar and ajinomoto seasoning.

Beef noodles

This dish will help you regain strength after a working day. It contains beef, vegetables, ginger, hot pepper, garlic and soy sauce. If you like a spicier taste, use a whole chili pepper instead of half.

Amount of products for 4 servings:

• 200 g noodles;
• 200 g beef tenderloin;
• peeled carrots;
• bell pepper pod;
• 2 leaves of Beijing lettuce;
• half a chili pod;
• egg;
• garlic – 2 cloves;
• a small slice of ginger;
• 30 ml soy sauce.

The beef dish can be prepared in 25 minutes. There are 370 kcal per 100 g.

Cooking method:

Step 1. Pour hot water over the rice noodles and leave for 7 minutes.

Step 2. At this time, peel the vegetables and chop them into thin strips. Cut the tenderloin into strips.

Step 3. Fry the beef in a wok pan until cooked, place on a plate.

Step 4. In the same frying pan, fry chopped ginger, garlic, add a raw egg, then a mixture of vegetables, fry for one minute.

Step 5. Place meat and noodles in a wok, pour in soy sauce, stirring constantly, fry all ingredients together for 1 minute.

How to make onion soup

Soy sauce and rice noodles give this soup an Asian flavor. Please note that unlike our national cuisine, where fried vegetables are added to the broth, in this recipe the broth is added to the vegetables.

For the soup you need:

• peeled head of garlic - 3 cloves;
• 10 g potato starch;
• bulb;
• 30 ml soy sauce;
• green onion feather;
• 1.5 liters of chicken broth;
• 45 g peasant butter;
• Bulgarian pepper;
• 150 g noodles.

The soup can be prepared in 40 minutes; the calorie content per 100 g of the finished dish is 359 kcal.

Cooking method:

Step 1. Boil the noodles in salted hot water, after 3 minutes, place them in a sieve and rinse with water.

Step 2. Chop the onion and pepper into half rings, chop the garlic and green onions. Heat peasant oil in a frying pan and lightly brown the onion, then add garlic and green onions, mix well, fry until caramel color, add bell pepper, fry all vegetables together for 3 minutes.

Step 3. Pour chicken broth into the fried vegetables. Dissolve the starch in soy sauce, pour it into the soup, and add the finished rice noodles. Bring the soup to a boil.

Step 4. Place soup garnished with chopped green onions on the table.

Bon appetit!

Rice noodles - general cooking principles

We love flour products for their density and satiety, as well as for their pleasant, bready, neutral taste. Is there anyone who doesn't like pasta, macaroni or noodles? The only rule that is worth considering if you want to be slim and not gain weight from carbohydrates is that they are best consumed in the morning or at lunch.

Rice noodles are no exception. This dish quickly satisfies hunger and is quick and easy to prepare. This product originated in the East, famous for its rice plantations. It was Chinese immigrants who “released” him into the world. Before the Great Patriotic War, this product was not particularly known anywhere, because noodles were food for the poor. For its production, broken and small rice was used, which could not be sold, and therefore the price of the product was low. But noodles have taken root and are loved by many nationalities, and today they are quite a popular product.

The noodles are still based on rice flour. For this reason, rice noodles cannot be considered a dietary product. You can prepare the noodles yourself - the process is very easy. Rice noodles go well with vegetables and seafood.

Rice noodles - preparing food and utensils

If you decide to make your own noodles, you will need an egg and rice flour. The proportions of the ingredients should be as follows - for every half a kilogram of flour, take three eggs and one tablespoon of water. However, during the rolling process you cannot do without a special machine - the dough needs to be rolled out very thin, until it becomes translucent.

If you already have noodles, be careful when preparing them, because if you heat them more than necessary, they will turn into a sticky, unappetizing mess. Follow these instructions: place the noodles in a saucepan and fill with water, the temperature of which should not exceed 80 degrees. Leave the noodles with the lid closed and drain the water after 10 minutes. You can add fried vegetables, minced meat and seafood to the boiled noodles.

Rice noodle recipes:

Recipe 1: Homemade Rice Noodles

If you are one of those people who like to do everything with their own hands, then this recipe for making rice noodles will definitely come in handy. Strictly follow the indicated proportions, otherwise the product will not turn out thin enough. If the dough cannot be rolled out and breaks, it means that the eggs were not fresh at all. You can correct the situation by adding 1 tablespoon of cornstarch.

Required ingredients:

• Rice flour – 500 grams
• 3 eggs
• 1 tablespoon water

Cooking method:

1. Using a blender or mixer, combine eggs and salt.
2. Place a heap of rice flour on the table and make a hole in the center. Pour the beaten eggs into it and start kneading the dough. If necessary, add water. The dough should be very soft and pliable.
3. Remove a piece the size of a chicken egg from the ball of dough. Roll it out until it is extremely thin, almost transparent. It is best to use a special machine.
4. Sprinkle the resulting layer with rice flour on both sides and spread it on a warm surface to dry for half an hour.
5. Cut the dough into noodles as thin as possible. Place in a dry bag.

Recipe 2: Peking Rice Noodles

This dish is well known to the people of China, because it is with this dressing that they most often eat rice noodles. You will need carrots, cucumber and spices.

Required ingredients:

• Rice noodles – 300 grams
• Carrots – 1 pc.
• Cucumber – 1 pc.
• Soy sauce – 2 tbsp.
• Granulated sugar – 2 tsp
• Vinegar – 1 tsp

Cooking method:

1. Prepare the marinade - mix soy sauce with vinegar and sugar.
2. Grate the carrots using a Korean grater and pour marinade over them for 15 minutes.
3. Pour hot water over rice noodles and leave for 10 minutes.
4. Cut the fresh cucumber into thin strips.
5. Mix warm noodles with carrots along with marinade and cucumber. Can be served either cold or warm.

Recipe 3: Rice Noodles with Shrimp

This dish will satisfy your hunger and take you to the East. The base is rice noodles seasoned with an original marinade and fried shrimp.

Required ingredients:

• Rice noodles – 400 grams
• Soy sauce – 1.5 tbsp
• Water – 1 tbsp.
• Ground ginger – ½ tsp.
• Sugar – 1 teaspoon
• Lemon juice – 1 tsp.
• Shrimp – 300 grams
• Butter

Cooking method:

1. Prepare the rice noodles by soaking them in warm water for 10 minutes.
2. While the noodles are cooking, you need to fry the shrimp. Remove the shells from them, place the meat in a hot frying pan, the bottom of which is greased with butter. Fry for about 8-10 minutes over high heat. The shrimp should be golden brown and slightly crispy.
3. Mix the ingredients for the marinade - water, soy sauce, ginger, sugar and lemon juice.
4. Drain the noodles in a colander, place on a plate, pour over the sauce and top with shrimp.

Recipe 4: Rice noodles with omelette, crab sticks and fresh cucumber

This dish is also borrowed from Chinese cuisine. In the original version, crab meat is added to the noodles, but if it is difficult to get, then you can get by with crab sticks. The dish takes 15 minutes to prepare and is best served cold.

Required ingredients:

• Rice noodles – 300 grams
• Chicken egg
• Milk – 50 ml
• Flour – 1 tablespoon
• Fresh cucumber
• Crab sticks – 200 grams
• Soy sauce
• Black sesame

Cooking method:

1. Let the noodles brew (fill the product with hot water).
2. Mix egg, milk and flour with a mixer, add salt. Bake an omelette in a hot frying pan, frying it on both sides. You should end up with a thick pancake.
3. Cool the omelette and cut it into thin strips.
4. Remove the skin from the cucumber and cut the pulp into thin strips.
5. Crab sticks also need to be cut into thin strips.
6. Combine noodles, cucumber, omelette and crab, drizzle with soy sauce and sprinkle with sesame seeds.

Recipe 5: Rice noodles with peppers and octopus

Like all dishes with rice noodles, this option is prepared quickly, but turns out filling and tasty. It can be served either cold or warm. You can diversify the dish by adding mussels, shrimp or squid in addition to octopus.

Required ingredients:

• Rice noodles – 300 grams
• Young octopus meat – 300 grams
• Bell pepper – 1 piece
• Butter
• Onion – ½ piece
• Soy sauce
• Sugar – 1 teaspoon

Cooking method:

1. Core the pepper and cut into thin strips.
2. Chop the onion as finely as possible.
3. Wash the octopuses and cut each into two parts.
4. First place the onion in the hot oil, and then add the pepper. Fry the vegetables, stirring. 5 minutes.
5. Place the octopuses in the frying pan. After 5 minutes, pour in two tablespoons of soy sauce mixed with sugar. Cover the pan with a lid and let the mixture simmer for 7 minutes.
6. Let the rice noodles brew. After 10 minutes, drain it in a colander, place it on a plate and add the octopus and vegetables.

Recipe 6: Rice noodles in omelet

This dish is a great breakfast idea if you are fed up with traditional eggs and cereals. You will definitely like this Japanese-inspired omelette – it is filling and, of course, delicious.

Required ingredients:

• Rice noodles – 180 grams
• Chicken egg – 2 pieces
• Chinese cabbage – 100 grams
• Fresh carrots – ½ piece
• Milk – 60 grams
• Flour – 1 tablespoon
• Soy sauce

Cooking method:

1. Boil the noodles.
2. Finely chop the cabbage and grate the carrots.
3. Heat a frying pan and fry vegetables in oil for 2 minutes. Add noodles to them, sprinkle the mixture with soy sauce and let simmer under the closed lid for 3 minutes.
4. Combine egg, milk, flour and salt with a mixer. Pour the mixture into a clean greased frying pan. After 2 minutes, place the mixture of vegetables and noodles on one half of the omelette, then use a spatula to lift the second edge of the omelette and cover the filling with it.
5. Let the omelette bake for 5 minutes over low heat with the lid closed, after which you can serve it.

1. In the store you can find rice noodles called “funchoza”. It is best to prepare it according to the recipe given on the back of the package.
2. If you need to fry ingredients with soy sauce, it is best to purchase it with a “frying” label on the package, otherwise the sauce will burn.
3. One type of noodle is rice paper. Essentially, this is the same dough from which noodles are cut. You need to prepare it by immersing it in hot water for 15 seconds. This product can be used to make rolls and sweet pancakes with fruit filling. You can make rice paper yourself - cut thin layers of dough into rectangles after it has dried.

From wheat. Used in first courses and salads, it goes well with meat, fish or seafood. In this article we will look at how long to cook rice vermicelli so as not to spoil it, as well as popular recipes.

How to choose the right one

1. First of all, you need to pay attention to the appearance. Products made from rice flour should be translucent in color, elongated in shape, not sticky (each vermicelli is well separated from each other).
2. It is not recommended to purchase rice vermicelli if the color is cloudy; it should be light and uniform.
3. Check carefully to ensure that the packaging is sealed and undamaged.
4. Be sure to only buy a product with a good expiration date.
5. Rice noodles absorb moisture and odors very well, so it is best to store them in a dry place.

Benefit

1. Contains magnesium, calcium, iron, iodine, vitamins (B1, B2 and PP), fiber and folic acid.
2. Promotes rapid saturation of the body.
3. Cleanses the intestines.
4. Improves metabolism.
5. Contains no gluten or cholesterol. Thanks to this, rice flour noodles do not cause allergies or digestive problems.

How to cook rice vermicelli without sticking

For one hundred grams of product you will need a liter of water.

1. To soften the vermicelli a little, place it in warm water for literally two minutes.
2. At this time, bring water to a boil in a deep saucepan and add a little salt.
3. Place the already softened vermicelli in a pan with boiling water and cook for three minutes.
4. Place in a colander and rinse well with cool water.

Making your own rice vermicelli

For half a kilogram of flour (rice) you will need the following products:

• three chicken eggs;
• one tablespoon of water;
• a little salt.

Cooking process.

1. Beat eggs with salt using a blender.
2. Pour the flour onto the kitchen table and make a small depression in the center. Pour the egg mixture into the hole and begin to knead the dough, it should turn out elastic and soft.
3. Cut a piece the size of an egg from the main dough and roll it out very thin with a rolling pin.
4. The rolled out dough is sprinkled with flour on both sides.
5. Place it on a warm surface to dry. Half an hour will be enough.
6. Cut into thin strips.

Cheese soup

Required ingredients:

• 30 grams of rice vermicelli.
• Two liters of meat broth.
• One onion and one carrot.
• A couple of potatoes.
• 50 g hard cheese.

How to cook rice vermicelli soup? The cooking method is as follows:

1. The potatoes are peeled, washed and chopped into small cubes.
2. Chopped onions and carrots are fried until golden brown.
3. Hard cheese is grated on a coarse grater.
4. When the broth boils, add the potatoes, salt and cook until fully cooked.
5. Place the fried vegetables and boil for about five minutes.
6. Add noodles, after two minutes add cheese.
7. Mix well and turn off, let the soup brew for half an hour.
8. Before serving, add chopped herbs.

Fish soup

Required Products:

• three hundred grams of fish (pangasius fillet);
• two liters of water;
• one onion and one carrot;
• greenery;
• spices;
• some vermicelli.

Cooking process.

1. All vegetables are cut into thin strips and boiled until fully cooked.
2. Lay out the fish, pre-shred it into strips, and cook for five minutes.
3. Add spices and noodles, after two minutes pour in the sauce and simmer over low heat for about two minutes.

In creamy sauce

For two hundred grams of rice vermicelli you will need:

• half a kilogram of mushrooms (champignons);
• two glasses of cream;
• one onion;
• a couple of cloves of garlic;
• 50 grams of hard cheese.

Preparation:

1. Mushrooms are cut into thin strips, placed in a dry frying pan, when all the liquid has evaporated, you can add vegetable oil and chopped onion, the vegetables are brought to a golden color.
2. Carefully pour in the cream and add garlic, salt, and spices. Simmer over low heat for about ten minutes.
3. Boil the rice vermicelli in salted water until fully cooked, wash it, place it on a dish, and pour the sauce on top.

With vegetables

This dish is not only low in calories, but also very tasty. It is easy to prepare, and vegetables can be replaced with others.

Required Products:

• two hundred grams of vermicelli;
• 1 carrot;
• 1 zucchini;
• leek;
• a couple of cloves of garlic;
• 50 milligrams of balsamic sauce;
• 30 grams of starch (corn);
• five grams of granulated sugar;
• tablespoon of oil (vegetable).

We present to your attention a step-by-step recipe for rice vermicelli with vegetables:

1. Vegetables are washed well and chopped into thin strips.
2. Fry them for about three minutes, pour in a little water, cover and simmer for ten minutes.
3. Add chopped garlic and balsamic sauce. After ten minutes, add granulated sugar, salt and starch. Mix thoroughly and turn off.
4. Combine the stewed vegetables with the finished noodles and mix well.

In an omelet

For cooking you will need the following products:

• two eggs;
• half a small Chinese cabbage;
• one carrot;
• 30 grams of vermicelli;
• clove of garlic;
• 60 milligrams of balsamic sauce;
• green onion).

Preparation:

1. Chop vegetables.
2. Onions and garlic are fried in olive oil, cabbage and carrots are added and kept over medium heat for about five minutes.
3. Pour in the pre-boiled noodles, add balsamic sauce and simmer for five minutes.
4. An omelet is being prepared. Beat eggs with salt and pepper using a blender. The mixture is poured into a heated frying pan and fried until fully cooked.
5. The filling is distributed onto one half of the omelet, and the other is covered.
6. Sprinkle green onions on top.

With chicken meat

Ingredients:

• three hundred grams of vermicelli and the same amount of fillet (chicken);
• a couple of bell peppers;
• 60 milligrams of balsamic sauce;
• 30 ml oil (sesame);
• one leek.

The step-by-step recipe for rice vermicelli with chicken is as follows:

1. The white part of the onion is chopped into thin half rings and fried in vegetable oil.
2. The fillet is washed and cut into small slices.
3. When the onion turns golden, add meat to it and fry until almost done.
4. Add balsamic oil, salt and pepper.
5. The seeds are removed from the bell pepper, cut into small cubes and placed in a frying pan.
6. Simmer for five minutes.
7. Boiled vermicelli is placed over the meat and cooked covered for about five minutes.

With chicken liver

1. Three hundred grams of liver are washed and filled with water for one hour, transferred to a colander, when all the liquid has drained, cut it into three parts.
2. Place in a deep bowl, add two hundred grams of onions (chopped into thin half rings), salt, pepper and twenty grams of vinegar. Mix thoroughly and leave overnight in the refrigerator.
3. Place all the contents (onion, liver, marinade) in a frying pan with heated olive oil and simmer over low heat for about twenty minutes.
4. Boil 200 grams of vermicelli, place it on a dish, and place the liver on top.

With pork

Required Products:

• 0.5 kilograms of pork pulp;
• two hundred grams of vermicelli;
• 60 milligrams of oil (vegetable);
• a couple of onions and the same number of cloves of garlic;
• three pieces of yellow sweet pepper;
• two tablespoons of curry;
• greens (cilantro and basil).

Cooking process:

1. Place chopped garlic in a heated frying pan with oil and saute it a little.
2. Place the chopped meat and fry for five minutes, after which they put it in a separate bowl.
3. Fry onions and bell peppers for about three minutes, add meat and curry. Fry for another five minutes.
4. Boil the vermicelli, drain the water and pour it into the frying pan with the meat. The noodles are washed well and placed in a dish.
5. The pork is stewed until fully cooked, after which it is poured into a dish with noodles.
6. Sprinkle with herbs on top.

With seafood

1. Three hundred grams of seafood mix is ​​washed and marinated for half an hour. To prepare it, you need to mix one hundred milligrams of balsamic sauce and two tablespoons of freshly squeezed lemon juice.
2. Two hundred grams of vermicelli are boiled until fully cooked in salted water and washed well.
3. You will need one vegetable at a time: sweet peppers, carrots and onions. They are fried in vegetable oil until fully cooked.
4. Add seafood and two chopped cloves of garlic to the vegetables and simmer for ten minutes.
5. After this time, lay out the vermicelli and cook on low heat for two minutes.

Shrimp in noodles

Ingredients:

• five large shrimp;
• olive oil;
• one hundred grams of vermicelli;
• 150 milligrams of balsamic sauce;
• a few lettuce leaves.

Cooking process:

1. The shrimp are peeled, washed and poured into the sauce for half an hour.
2. After this time, they are pulled out and each one is carefully wrapped in vermicelli.
3. Fry in olive oil until golden brown.
4. Place shrimp on paper towels to remove excess oil.
5. Serve with any sauce on lettuce leaves.

In Chinese

To prepare this dish, select your favorite vegetables (zucchini, any cabbage, leeks, green beans, etc.). The essential ingredients are balsamic sauce and garlic. Selected vegetables are cut into thin strips.

Step by step recipe:

1. Prepare one piece of onion, bell pepper, carrot, broccoli and chop.
2. Vegetables are fried in vegetable oil for about ten minutes. Reduce the heat and simmer under the lid until fully cooked.
3. Boil two hundred grams of vermicelli. Place in a frying pan, add one hundred milligrams of balsamic sauce and a couple of cloves of chopped garlic. Simmer for another three minutes.

Salad with vegetables

1. Lightly fry one chopped clove of garlic in vegetable oil and add one hundred grams of boiled vermicelli, it should become a little golden in color.
2. Chop two tomatoes, one fresh cucumber and bell pepper into small cubes.
3. mix with vegetables, add two tablespoons of canned peas and 50 milligrams of balsamic sauce.

Salad with crab meat

1. Boil and thoroughly wash one hundred grams of vermicelli. To prevent it from sticking together in the salad, add a little vegetable oil when cooking.
2. Three hundred grams of crab meat, one fresh cucumber and a couple of lettuce leaves are cut into strips.
3. One hundred grams of hard cheese is grated on a coarse grater.
4. All products are mixed and seasoned with sauce. To prepare it, you need to mix 60 milligrams of balsamic sauce, a tablespoon of sour cream and spices.

Vermicelli fritters

1. Cut one hundred grams of vermicelli and pour boiling water over it for five minutes. After this time, put it in a colander and wait for the excess liquid to drain.
2. Several green onions are finely chopped, mixed with noodles, one hundred grams of flour, one egg, 50 grams of curry sauce and ¼ cup of milk (coconut).
3. Spoon the resulting mixture into a heated frying pan and cook like pancakes.

1. If a recipe calls for frying foods, then it is better to purchase balsamic sauce with the label “for frying” on the package to prevent it from burning.
2. To avoid spoiling the noodles, follow the instructions and do not overexpose them to hot water.

The presented recipes for making rice vermicelli with photos are very tasty. Prepare and delight your loved ones with healthy food.