How to cook rice vermicelli from black rice. Rice noodles: recipes, beneficial properties, calorie, tips in cooking

26.11.2019

Eastern cuisine product, preparation methods. Chemical composition and calorie rice noodles, benefit for the body. What dishes can be prepared and how not to be mistaken when choosing?

Rice noodles is one of the types of pasta in the form of long elongated stripes manufactured from rice flour. It is considered to be a national product asian, in particular Japanese and Chinese, kitchen. Consumers offer a product from 2 mm to 2 cm wide, length from 20 to 50 cm. The color can be white or white-grayish, the texture is dense, after cooking - elastic. A pronounced nut or bean aftertaste, but the shade of rice is weak. It is often confused with funchosa, vermicelli from bean starch, but this is a completely different product.

How do rice noodles make?

As a raw material, a grinded croup of higher or first grade is used. Interpretation is carried out on special mills resembling large coffee grinders.

Industrial preparation of rice noodles is carried out in several ways:

Fast. Flour is written, partially geling starch. The dams are carried out with boiling water, the hot dough is mixed and forming the layers from it, feeding on a special installation (the process is called extrusion). The layers are cut on the bands of the desired form, steamed and again placed in boiling water for short-term blanching. Before packaging, the product is dried to a humidity of 15%.
From flour of large grinding. The initial raw material is moisturized, washing with water heated to 50-60 ° C, soaking for 30 seconds in proportions: 1 part of flour on 3 parts of water. Surride 20% to humidity, and then left for 30 minutes until the flour particles do not swell. We gelatinating, add pumpkin powder and only then checked. Further rice noodles They are prepared as already described: extruded the dough, cut, blanched and dry the finished product.
Analog homemade noodles . The croup is first soaked in running water, and then poured cold and allowed to swell within 4 hours. Then it is shifted into a sieve with small cells, water is removed and placed in the mill, where it is not flour, but a homogeneous liquid mass, which is lined with a heated fabric, where the ferry is dried. Stated sheets are removed from the woven surface, cut into stripes and packaged. Additional drying is not required.

The production process is not cheap, therefore the price of rice noodles is 2-3 times higher than pasta flour. In China, the whole industrial industry is working on how to make a popular product by reducing production costs.

How to cook rice noodles yourself:

Purchased grinding round white rice with high starch. Washed, allow to dry in the sun, decomposing into one layer on the baking sheet or on a cutting board.
Grind on a manual mill to get a thin grinding, or in a coffee grinder.
We knead the dough on chicken eggs - 1 PC. At 110 g of flour. If it does not work, a small amount of boiling water is added. As you can see, prepare a rice noodle, as in the factories, it is impossible, there are no installation for extrusion, so you have to use eggs.
The dough, cool and elastic, rolled into thin layers. Conveniently, if at home there is a paste-machine or nozzle for the kitchen combine for the manufacture of vermicelli.
The layers are cut with a knife on thin stripes, slightly sprinkle with flour and stirred.
They decompose on a wooden surface and dried in the sun or in the oven with an open door at a temperature of 30-50 ° C.

The finished product can be used immediately or decompose glass cans And close tightly.

Made at home Rice noodles in taste is different from "Shop", but it can be prepared from it national dishes. Oriental cooks are able to make a pasta without eggs, various additives are introduced to strengthen the test, the secret of which is transmitted from generation to generation. Therefore, the taste of dishes made in different families is different.

The composition and calorie content of rice noodles

Data is given regarding products made in a pasta factory. Since eggs add eggs at home, the nutritional value above.

Calorie rice noodle - 364 kcal, of which:

Proteins - 3.44 g;
Fats - 0.56 g;
Carbohydrates - 81.64 g;
Food fibers - 1.6 g;
Water - 11.91 g;
Ash - 0.85

Vitamins per 100 g:

Vitamin B1, thiamine - 0.031 mg;
Vitamin B2, Riboflavin - 0.017 mg;
Vitamin B5, pantothenic acid - 0.051 mg;
Vitamin B6, pyridoxine - 0.016 mg;
Vitamin B9, folates - 3 μg;
Vitamin RR - 0.221 mg.

Macroelements per 100 g:

Potassium, k - 30 mg;
Calcium, CA - 18 mg;
Magnesium, mg - 12 mg;
Sodium, Na - 182 mg;
Phosphorus, p - 153 mg;

Trace elements per 100 g:

Iron, FE - 0.7 mg;
Manganese, Mn - 0.5 mg;
Copper, Cu - 78 μg;
Selenium, SE - 15.1 μg;
Zinc, Zn - 0.74 mg.

Also as part of rice noodles:

Indispensable amino acids, 10 items, most arginine;
Replaceable amino acids, 8 species prevailing glutamic acid;
Fatty acids - Omega-3 and Omega-6;
Saturated fatty acid - Palmitic and stearin;
Monounsaturated fatty acids - omega-9;
Polyunsaturated fatty acids - linoleic and linolenic.

If the purpose of the transition to eastern cuisine - rehabilitation, then preference is worth giveing \u200b\u200bnoodle, which is required heat treatment. In products fast cooking Preservatives and taste improvers are introduced to preserve the form already finished productFrom which water has been erected. A characteristic taste is preserved, but it's not worth counting on a complex of useful substances.

Useful properties of rice noodles

Direct medical action does not possess the product, but it is worth paying attention to that on average the Japanese and the Chinese are sick less than Europeans, but live longer. Scientists explain this with an increased amount of dishes with rice in the diet. As part of this pasta made by classical technology, only flour and water.

The benefits of rice noodles:

You can enter into a diet of people, in the history of which the intolerance to gluten.
Prevents the formation of swelling due to low sodium content.
Normalizes metabolic processes.
Allows you to fill the energy reserves and replenish the body's reserve with vitamins and minerals necessary for normal life.
It is easily absorbed, it does not cause congestive phenomena.
Normalizes the work of the nervous system.
Improves the condition of hair, nails and skin.
It has an antioxidant effect, reduces the likelihood of an intestinal cancer or bladder.
It warns the development of thrombosis, it does not allow to form cholesterol plaques in the lumen of blood vessels.

There are no restrictions on the age of rice noodle. It is possible to introduce as feeding (pre-grinding) to infants, giving old men with an unstable-working digestive system or patients during treatment or at the stage of rehabilitation.

Contraindications and harm of rice noodles

There is a single limitation to the input into the diet of this product - the intolerance to rice. There are no other contraindications to use.

Can bring the body harm rice noodles of fast preparation, but also - only due to the increased content of flavoring additives, concentrates or taste improvers. But the real product is such a product only to taste.

Recipes with rice noodles

The product can be entered in hot - the first and second dishes, add to salads. If in the manufacture of using sugar, then a sweet dish is obtained, which children eat with pleasure. Before cooking this or that dish, you need to know how to cook rice noodles so that it retains useful qualities.

If you plan to prepare a salad, then pasta It is folded in a container with a wide bottom in one layer, poured with salted boiling water and leave for 5-6 minutes to swing. Then we fold on the colander, wash the flow cold water.

The secret of soup with rice noodles - Vermiecel is suited to the soup, and all the products needed for cooking dishes are added to it. That is, the pasta is sealed, allowed to swell, washed with cold water, it is neatly merged, and then the cooking begins. It must be considered, all products are "Aldend", that is harsh. Plus such a culinary processing - all the beneficial substances and the original taste are preserved.

If you plan to extinguish a garnish with meat or vegetables, then the pre-stolen vermicelli is folded on a colander, not washing, and then laid out in the pan.

The bearing time is adjusted depending on the length and thickness of the product, as well as from the recipe for a dish that is prepared.

Recipes with rice noodles:

Fried ice cream. The pack of white seal (200 g) is slightly adequate, form the same balls that frozen to the state of the ice. Proteins (2 pcs.) Beat foam, not satisfying. Sweet coconut chips poured into one bowl, and to another - potato starch. Ok the ice cream ball in the starch, dipper first in the proteins, and then in a saucer with coconut chips. Puffed refined sunflower oil into a deep frying pan or skidger, bring to a boil. While it is heated, sprinkle, as for salad, home rice noodles, in the manufacture of which sugar powder was used. Lower the frying noodle to the fryer right on the noise, then lay out on a paper towel to remove excess fat. Beautifully lay out on the dish, sprinkle sugar powder, on the edges are decorated with any frozen berries. For 3-5 seconds, ice cream is lowered into the fryer and, quickly flushing with a paper towel, placed on a pillow of noodles. It looks very impressive, but the taste is specific. To fully appreciate it, in the mouth at the same time put a little lifting seal and several lapshinas.
Rice noodle with chicken. Prepare a dish is simple enough. 200-250 g chicken fillet cut into portion pieces and roasted in a frying pan, slightly blurred with refined sunflower oil, to ruddy crust. Separately break 150 g rice noodles. In turn on strong fire roasted carrots, crushed on a large grater, Bulgarian pepper, sliced \u200b\u200bwith straw (better red or orange), small fresh cucumber - Thin stripes. Connect all vegetables with chicken and noodles, pour 5-7 tbsp. l. soy Sauce., pepper, salted, if necessary, is knitted on a small fire, constantly stirring, for 5-7 minutes. Before the feed sprinkled with cutting green onions.
Rice noodles with vegetables. All vegetables - zucchini, carrots, stem, sliced \u200b\u200b- cut by thin slices. In a pan with a small amount of water and sunflower oil First, the stems of the stems are first moved - 3 minutes, then the rest of the vegetables are laid out, adjusted until readiness. Grind the blender, the lines of 2 tbsp. l. Soy Sauce, intervening 3 cloves of pressed garlic, 1 tsp. salts and the same number corn Starch.. Separately weave 100 g rice noodles - not fine, without washing with cold water, sent to vegetables. Warm, stirring, 5 minutes on a small fire. They decompose on plates and each portion sprinkled with chopped greens and watered soy sauce.
. Shrimps, 300 g, cleaned from the shell and remove the esophagus. 400 g rice noodles are poured, wide, boiling water for 10 minutes, and at this time they are engaged in shrimps. Fry on cream oil so as to get a crispy crust. It takes 8-9 minutes. Noodles are folded on the colander, and then lay out on plates, along with shrimps. Mix sauce: 2 tbsp. l. Water, 2 h. l. Sahara I. lemon juice, 1 tsp. Fresh grated ginger root and 3 tbsp. l. soy sauce. Water shrimp or serve it separately.
Rice noodles with seafood. Noodles, 250 g, boil 3 minutes, mussels, 850 g, - 5 minutes, and small octopus, 2-3 pcs., - 7 minutes. To make arthropods turned out to be delicious and gentle, at first they are dipping them three times in boiling water and only then joke until readiness. Three garlic teeth are handed over, roasted on a creamy or foam oil, laid 60 g of curry in the form of a paste, and after another 40 seconds - 1.5 tbsp. l. Sugar, 2 tbsp. l. orange juice and fish Sauce., pour 2 cups coconut milk And a glass, 110 ml, white wine. Conduct to a boil, stirring constantly, and immediately remove the container from the fire. Beautifully lay out on the plates of octopus, cutting into 2-3 parts, boiled pasta, and on top of the revealed mussels. Water with sauce.
Rice Noodle Salad. Chile pepper is triturated, pre-removing the seeds, 1 clove of garlic is crushed in the same way, mixed with 1 t. L. The grated root of ginger. Everyone is mixed and filled with juice half of the lime. Fresh vegetables, carrots and cucumbers are cut by straw. They prepare marinade, connecting half a tablespoon of cane sugar with 150 ml of cool boiled water, 1.5 tbsp. l. rice vinegar. Marinate carrots about 40 minutes. Noodles from rice, 50 g, pre-prepared, as already described, lay out in a salad bowl, draining water, on the List of Iceberg. Success carrots and mixed with cucumber, poured with refueling, sprinkled with cutting green onions. If there is not enough taste, 2 tbsp. l. Fish or more familiar for Europeans of soy sauce.

When cooking from a fine rice noodle, the European Federation "Knot" is distributed to 2, and sometimes on 3 servings. And here is the Japanese or the Chinese, packing the product in a similar way, calculate exactly on the portion. Usually the weight of this product is 50-75.

In Japan, the production of the product was mastered in the XVII century. Each samurai, with him, not only vermicelli, but also a set for food - a cup for brewing and special sticks.

The most long rice noodles made the chefs of the Chinese city of Zhengzhou in a pasta factory. In the 100 g of the node there were 113 tonya laptos, each of which is in length more than 42 m. But the record was a sample made in the same place, a length of 420 m. Of course, this is a prototype.

There are several types of rice vermicelli:

Minisan is the finest, from the salted rice test;
Gotyao - made by classic recipe, stripes up to 3 mm;
Shahefen - to taste as Gotyao, but the stripes are wide;
Laifean is a thick translucent noodle made with the addition of starch, round shape.

The European Consumer offers familiar vermicells.

How to cook rice noodles - look at the video:

When buying a rice noodle, you need to pay attention to the texture. The quality product is matte or translucent, like marble, homogeneous in color, the threads are easily separated from each other. In supermarkets on the counter, you can often meet the brands "Vihon" and "Binbong". These quick preparation products have nothing to do with the real rice noodles. If you want to enjoy the real taste, acquire "Sansy" or "Rollton". Shelf life - up to 2 years.

Rice noodles - general principles of cooking

Flour products are loved by us for density and satisfaction, as well as for a pleasant bread neutral taste. Is there a person who would not kill pasta, pasta or vermicell? The only rule that should be taken into account if you want to be slim and not recover from carbohydrates, so this is what is best to use them in the morning or for lunch.

Rice noodles - no exception. This dish quickly quenches the hunger, and it is preparing quickly and easily. This product appeared in the East, known for its rice plantations. In the world, it "released" Chinese immigrants. Until Great Patriotic War, this product was not particularly known anywhere, because noodles was food for the poor. For its production, a broken and small rice was used, which was impossible to sell, and therefore the price of the product was low. But noodles passed and loved to many nourishes, and today is a fairly popular product.

The noodle is based on rice flour. For this reason, the rice noodles cannot be considered a dietary product. Noodles can be prepared independently - this process is very light. Rice noodles are perfectly combined with vegetables and seafood.

Rice noodles - Preparation of products and dishes

If you decide to cook noodles yourself, then you will need an egg and rice flour. The proportions of the ingredients must be as follows - three eggs and one tablespoon of water takes for every half ailogram of flour. However, in the process of rolling, it is not necessary to do without a special car - the dough rolling is very thin, until a translucent state.

If you already have noodles, then come with caution to her cooking, because it is worthwing it to be more heat treatment than necessary, and it will turn into a mercury neappety porridge. Follow this instruction: Put the noodle into the saucepan, and fill with water, the temperature of which should not exceed 80 degrees. Leave noodles under closed lid, 10 minutes later, I drain the water. To boiled noodles, you can add roasted vegetables, chopped meat and seafood.

Rice noodle recipes:

Recipe 1: Rice noodles cooked at home

If you feel about those people who love to do with their own hands, then this recipe for the preparation of rice noodles is bendable to you. Strictly follow the specified proportions, otherwise the product will not be quite thin. If the dough does not succumb to the crack and rushes, it means that the eggs were not fresh. You can correct the situation by adding 1 tablespoon of corn starch.

Required ingredients:

Rice flour - 500 grams
3 eggs
1 tablespoon of water

Cooking method:

Blender or mixer combine eggs and salt.

Put rice flour with a slide on the table and make a hole in the center. Pour into her whipped eggs and start to wash the dough. If necessary, poke water. The dough should be very soft and pliable.

From the dough ball, disconnect a piece of chicken egg size. Roll it to an extremely thin, almost transparent state. It is best to use a special car.

The resulting layer sprout from two sides with rice flour and spread on the warm surface to trim half an hour.

Cut the dough on the noodle as you can fold into the dry package.

Recipe 2: Rice noodles "Beijing"

This dish is well familiar to residents of China, because it is with such a dressing that they most often use rice noodles. You will need carrots, cucumber and spices.

Required ingredients:

Rice noodles - 300 grams
Carrot - 1 pc.
Cucumber - 1 pc.
Soy sauce - 2 tbsp.
Sugar sand - 2 ppm
Vinegar - 1 tsp

Cooking method:

Prepare marinade - Mix soy sauce with vinegar and sugar.

On the korean grater Sattail the carrot and fill it with marinade for 15 minutes.

Pour the rice noodle with hot water and leave for 10 minutes.

Fresh cucumber cut the thin straw.

Mix warm noodles with carrots along with marinade and cucumber. It can be supplied both in cold form and in heat.

Recipe 3: Rice noodles with shrimps

This dish cloudy hunger and takes you to the east. The basis is a rice noodle, seasoned with original marinade, and roasted shrimps.

Required ingredients:

Rice noodles - 400 grams
Soy sauce - 1.5 st.
Water - 1 tbsp.
Ginger ground - ½ tsp.
Sugar - 1 teaspoon
Lemon juice - 1 tsp.
Shrimps - 300 grams
Butter

Cooking method:

Prepare a rice noodle - pour it for 10 minutes warm water.

While the noodle is preparing, you need to fry shrimp. Remove the shells from them, put meat on a hot pan, the bottom of which smeared butter. Fry about 8-10 minutes on high heat. Shrimps should be brown-golden and slightly crispy.

Mix ingredients for marinade - water, soy sauce, ginger, sugar and lemon juice.

Wrap your noodles on the colander, lay out on the plate, pour the sauce and decorate top with shrimps.

Recipe 4: Rice noodles with omelet, crab chopsticks And fresh cucumber

This dish is also borrowed from chinese cuisine. In the original design, the crab meat is added to the noodles, but if it is difficult to get it, it is quite possible to do with the crab chopsticks. Preparing a dish of 15 minutes, it is best to serve it cold.

Required ingredients:

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

Cooking method:

Put the noodles to be prepared (hot water bay).

Mix the mixer egg, milk and flour, salt. On a hot pan, bake the omelet, roasting it on both sides. You must have a fat pancake in size.

Cool the omelet and cut it with thin stripes.

With cucumber, remove the skirt and cut the flesh with thin stripes.

Crab sticks also need to cut into thin stripes.

Couple noodles, cucumber, omelette and crabs, sprinkle all soy sauce and sprinkle sesame.

Recipe 5: Rice noodles with pepper and octopus

Like all the dishes with rice noodles, this option is preparing quickly, and it turns out hearty and tasty. You can feed it both cold and warm. You can diversify the dish by adding the octopasics of mussels, shrimps or squid.

Required ingredients:

Rice noodles - 300 grams
Meat of young octopus - 300 grams
Pepper Bulgarian - 1 piece
Butter
Bulb - ½ pieces
Soy sauce
Sugar - 1 teaspoon

Cooking method:

Pepper Clean the core, cut the thin straw.

Onions lie as much as possible.

Octopresses wash and cut each into two parts.

At the split oil, lay out the onion first, and later add pepper. Fry vegetables, stirring. 5 minutes.

Put octopus in the frying pan. After 5 minutes, pour two tablespoons of soy sauce mixed with sugar. Close the frying pan with the lid and let the mixture extinguish for 7 minutes.

Put the rice noodles. After 10 minutes, throw it onto the colander, lay out on the plate and add octopuses with vegetables.

Recipe 6: Rice Noodles in Omelet

This dish is an excellent idea for breakfast, if you have been killed by traditional eggs and porridge. Such an omelet with the Japanese motive will be necessary for you to taste - it is satisfying and, of course, delicious.

Required ingredients:

Rice noodles - 180 grams
Chicken Egg - 2 pieces
Peking cabbage - 100 grams
Fresh carrot - ½ pieces
Milk - 60 grams
Flour - 1 tablespoon
Soy sauce

Cooking method:

Welcome noodles.

Cabbage is finely tied, carrot soda on the grater.

Sell \u200b\u200bfrying pan and roast vegetables for 2 minutes. Add noodles to them, sprinkle the mixture with soy sauce and let go under the closed lid for 3 minutes.

Couple mixer egg, milk, flour and salt. Pour the mixture to the pure frying pan, lubricated with oil. After 2 minutes on one half of my omelet, lay a mixture of vegetables and noodles, then racmate the second edge of the omelet and close the stuffing.

Let an omelet bakes 5 minutes on a small fire under a closed lid, then can feed it.

Rice noodles - secrets and useful advice From the best culinary

In the store you can find a rice noodle called "Funchoz". Prepare it best on the recipe given on the back of the packaging.

If you need to fry ingredients with soy sauce, it is best to purchase it with a note on the packaging "for frying", otherwise the sauce will nourish.

One of the types of noodles - rice paper. In fact, it is the same dough from which noodles are cut. Cook it is necessary, dropping in hot water for 15 seconds. From such a product you can make rolls and sweet pancakes with fruit filling. Rice paper can be prepared and yourself - cut the thin layers of the dough on rectangles after it dried.

Japanese rice noodles can give vitality and extend youth - they consider samurai. In our latitudes, the funchosis is considered an exotic product, which is increasingly found in the arsenals of the owners. Rice vermicello perfectly absorbs odors, taste and color, so can become excellent addition To any dish. Some prefer to eat cold noodles, others love to prepare exotic dishes.

About rice lapties

The product from rice flour came to us from the East, where it takes particularly popular. Rice pasta do not have a pronounced taste, but perfectly quench the feeling of hunger, satisfy the body. Long noodles (about 50 cm) in the process of beaming becomes bellious white. It is the opinion that this type of flour product when cooking becomes transparent, but, in fact, this happens to the vermicelline from the beans.

The dish is characterized by high calorie content - 365 kcal per 100 g of product. Noodles is an energetically valuable product because a large proportion is allocated to carbohydrates, and fats and proteins in it are extremely small. Vermicell is 75% of starch.

Benefit

The rice noodse contains many useful minerals. It contains vitamins of group B, which stabilize the work of the nervous system and are involved in metabolic processes. Vitamin E strengthens the vessels, nourishes tissue cells, purifies blood and prevents the formation of thromboms. As part of a lot of complex carbohydrates, it allows to reduce the amount of fats and sugar in the diet. The gluten-free product is rich in amino acids, therefore contributes to the formation of new cells.

Contraindications

Rice noodles suitable for diet nutritionBut only provided that it is cooked independently. IN restaurant dishes Often there are rather fatty sauces, which are at times increasing calorie. Moreover, eastern recipes They in their composition are quite sharp seasonings. They are able to ignite the appetite so that you can move.

remember, that rice product It affects the operation of the gastrointestinal tract, so you should not use it in food during chronic or periodic constipation.

General principles of cooking

Neutral taste, saturation and density makes rice noodles so popular. Correct the use of flour products correctly. Noodles will benefit the body and does not harm the figure, if there is it in the morning or at lunchtime. Rice vermicell is prepared as follows.

Take a big saucepan. This volume will help to avoid sticking vermicelli among themselves.
Wait for boiling water, put noodles. Breate flour products Not more than 5 minutes.
Drain hot water, and the product itself rinses cool water. This will help avoid noodle swelling.

When buying a noodle in the store, you can find instructions on the package. It may differ from the above-described differences in the preparation of the product itself. Often this product does not require welding. It is enough to put it in boiling water, cover with a lid and wait 10 minutes. Boiled noodles can be used as independent dish or the component of delicious recipes.

Simple Soup

You can prepare a wonderful traditional Asian lunch. Such soup is very popular among the Chinese. It is so easy to prepare that almost everyone wants to take a recipe for a note. Ingredients:

rice noodles - 600 g;
chicken - 1 kg;
leek Spend - 4 pcs.;
onion - 2 pcs;
chile Pepper - 2 pcs.;
ginger root grated - 30 g;
soy sauce, coconut chips - to taste.

The soup is preparing pretty quickly, the main thing is to cook broth. The amount of ginger and chili can be reduced if desired.

Cook chicken bouillon with ginger.
Chicken pull out of the liquid and cut into small pieces.
Separately weld the rice noodles.
Chop vegetables with thin pieces.
Place noodles and vegetables in broth, cook for 10 minutes.
Chip coconut press in a frying pan. Split soup on plates and sprinkle with it from above.

FO Soup

Such a dinner dish is a bit more complicated than the previous one. In the recipe a lot of seafood, so it is distinguished by a special benefit. Ingredients:

noodles Chinese rice - 100 g;
octopus - 50 g;
mussels - 50 g;
shrimps - 150 g;
ginger - 7 g;
chile Pepper - 0.25 pcs;
onion green - to taste;
kinza - 0.5 beam;

carnation - 2 pcs.;
pepper peas - 2 pcs.;
onion - 0.5 pcs;
lemon - 0.5 pcs;
carrots - 0.5 pcs;
salt to taste;
water - 1 l;
vegetable oil - 1 tbsp. l.

For cooking, it will take less than 1 hour. For decoration, use the cilantro, onions and lemon. Method of manufacture is shown below.

Ginger, carrots and onions rinse and clean. Fry hot oil.
Place the components in the pan and pursue for 20 minutes, strain.
Swarge broth with seafood and spices.
Separately weld your rice noodles and rinse with cool water.
Finger the plates, lay out noodles there and pour the broth. Decorate and serve.

Noodles with tiger shrimps

The dish is able to bring the eastern atmosphere. Noodles with a special marinade and shrimp will be an excellent decoration of the festive or home lunch. Ingredients:

chinese black noodles - 150 g;
tiger shrimps - 8 pcs.;
onions - 40 g;
carrots - 40 g;
bell pepper different colors - 60 g;
little champignons - 8 pcs.;
oyster sauce - 60 g;
galangal - 2 cm;
kinza - for decoration.

Want to surprise relatives - prepare this dish. It is impossible to overestimate it beneficial featuresEach component has favorably affect the body. The method of manufacture is as follows.

Vegetables cut into thin slices, champignons - into two parts, galangal shred with a knife.
Heat pan with vegetable oil and root onions and carrots on a large fire.
Add to the same shrimp container and fry 2 minutes.
Separately boil the rice noodle and add to other components.
Pour the dish of oyster sauce and decorate the cilantro.

With sweet-sweet sauce

Special sauce makes it possible to reveal the rice noodles from the new side. The dish is quite unusual, has a fascinating aroma and a unique taste. Components:

chinese rice noodles - 300 g;
sweet sweet sauce - 10-12 tbsp. l.;
olive oil - 4 tbsp. l.;
green Luc - 4 things.

Total 15 minutes will need to prepare a fragrant breakfast with rice noodles. Act as follows.

Boil the vermicelline in water with salt according to the instructions on the package.
In the frying focus heat olive oil. Add noodles and sauce. Watch 3 minutes.
For decorating dishes, use green onions pods.

Noodles with lamb

To prepare a dish for this recipe you will need a mixture of "five spices". It can be purchased at the store or in the Asian market. The dish is best served to dinner, it is very satisfying. Components:

mutton meat with a blade - 2 kg;
garlic - 4 teeth;
onion - 2 pcs;
chinese noodles - 800 g;
chicken broth - 1 l;
bamboo shoots canned - 200 g;

fresh ginger - 6 cm;
oyster or soybean sauce - 100 ml;
rice wine - 80 g;
a mixture of five spices - 10 g;
sugar - 15 g;
peanut butter unrefined - 35 g;
salt to taste.

Such a dish will become an excellent decoration. festive table.. Guests will not only feel a special atmosphere of the event, but also enjoy the unique taste of noodle with lamb.

The preparation method is shown below.

Lamb rinse, dry and cut into small pieces with parameters about 3-4 cm.
Grind garlic in any way. Grind ginger. Cut onions with thin half rings.
IN separate tank Connect garlic, 1 tsp. Ginger root and salt, spices, wine, sugar. Put in a mixture of pieces of meat and mix thoroughly. Leave in the refrigerator for 2 hours.

In the frying focus heate oil. Fry the bow and ginger remains of 2 minutes.
On strong fire, fry the lamb with small portions. For each part, spend about 3 minutes. All slices of roasted lambs again put in the pan and root a couple more minutes.
Add a sauce and broth to the container with all components, wait for the boil and reduce the fire. Cover the wok cover and wait 1.5 hours.
Add a bamboo to the dish and extinguish another 20 minutes.
Weld up noodles according to the instructions on the package. Cut into pieces of 3 cm.
Add Vermicelle to the rest of the ingredients, mix, prepare for another 3 minutes.

Each will find a recipe for the soul, because this product is truly revealed in each of them.

Yet more recipes With rice noodles you will learn from the following video.

How to cook rice vermicelli

Presented to us the wonder - rice vermichel. The question arose: how to cook it?

It turned out, not quite as the usual vermicell or as rice. How to cook rice vermicelli - a recipe with a photo for those readers who, how we surprise sprinkled in the hands of a bag with this unusual product!

Rice vermicells are the same pasta, only it is not made of wheat, as usual, but from rice flour. Therefore, the taste is different.

Remember how we prepared our other unusual pasta - rye pasta (brown), and completely multicolored "bows" with spinach and tomato - yellow, green, red? Now let's try new interesting recipe!

Ingredients:

Rice vermicell - 200 g;
Package vegetable mix or diverse fresh vegetables: green pea, carrot, bell pepper, zucchini, cauliflower;
Salt;
Vegetable oil;
GREEN: Young garlic, green onion, dill.

The method of cooking rice vermicelli:

To begin with, before cooking, the rice vermicell should be soaked in cold water for 5 minutes. In the meantime, she absorbs water and soften, learn what you can cook.

There are two ways, I learned them from the inscription on the package.

If you want soup, or rice, or vermishelev, you will fit ...

Method 1. Cook meat or chicken, vegetables in water, as for soup. 1 minute before the readiness add rice vermicelli, seasonings, greens, let the soup leave another minute, and ready!
If you want to cook the second dish, then choose ...

Method 2. Fry in a frying pan on vegetable oil, again, meat, vegetables, and the vermicell is soaked at this time in water.

Then we drain the water and lay the rice vermicell in the pan to the vegetable company.

First, it is volumetric, and it seems that it will not fit. But in the process of cooking, the vermichel becomes softer and decreases in volume, so everything is perfectly placed.

After moving all together, stirring, a few minutes, I poured over the crumpled greens on top and covered the lid. Another 5 minutes, and the dish is cooked.

New recipe I liked.

So do not be surprised if you get rice vermicelli - we have a recipe on our website, use on health!

Rice noodles is a very popular product in Asian countries, but getting more and more distribution in Russia. The reason for this is the speed of preparation and versatility of the product. It is because of the fact that rice noodles is almost completely devoid of its taste, it is perfectly combined with various ingredients. Noodles can be served in hot, and in the chilled form, in any case, it will become good and delicious dishOf course, subject to proper cooking.

However, it is worth paying attention to the fact that rice noodles is preparing at all as well-known wheat. The product consists of rice flour and is thin long strips.

The cooking of noodles takes at least time, but exceeding the cooking time will turn the product into a sticky mass, which is why it is extremely important to know all the subtleties of cooking noodles to subsequently not be disappointed in the dish.

What it is?

Rice noodles, which is understandable from the title, is made from rice flour, otherwise the process of its production is not different from all known wheat vermicellies. From rice flour and water is made of dough, then it is rolled out by a very thin transparent layer, after which it is cut into narrow strips.

Depending on the type of noodles, the strips can be wider or thinner or in general to have a rounded shape, as in the usual vermicelli in the form of straws. Salt can also be added to the dough, but the classic rice noodles is prepared without adding salt.

There is also a kind of noodle, called Funchoz, many mistakenly confuse it with rice noodles, although it consists of a funny from starch Mung beans, less often from corn and potato. Due to the fact that in production often bean starch is replaced with corn or potato, naturally, all the usefulness of the product is lost. The funchosis can also be called glass noodles, since after cooking becomes half transparent.

In order, when cooking at home, noodles did not stick together and did not glue, it is necessary to take into account all the preparation recommendations.

How much time to cook?

By itself, rice noodles can be prepared literally for counting minutes, it usually takes about 7-15 minutes - depending on the type of noodle. Obviously, a thin noodle will be ready much faster noodles In the form of thick strips.

Rice noodles are often combined with other products or simply add some ingredients to it, for example, vegetables or meat. In this case, cooking time will naturally increase.

How to cook?

There are several methods for making rice noodles, each of them is relevant for a particular dish. If noodles are used in a hot meal, it is waiting for such actions like roasting or cooking, and the cooking process itself will be somewhat different from the method when it is served immediately or in a cold dish.

Cooking

First of all, the product must be shifted into a large capacity, for example, a saucepan or a bowl. It is worth noting that noodles is extremely fragile, so this procedure should be done carefully.

Next should be taken into account a view of a dish in which noodles will be used - further actions depend on it. If it is added to the soup, roasted either used in any hot dish, then it should be poured 7-10 minutes with warm water until the noodle starts to be separated. Warm water makes a product ready externally, but abnormal in the middle. Due to this, in case of subsequent actions with noodles, it does not weld.

If the noodles after cooking do not expect a heat treatment procedure, that is, it will be supplied immediately after cooking or will be added to any cold dish, for example - salad, then noodles should be pouring boiling water for the same 7-10 minutes for it Full preparation.

What to do with a digestible noodle

If the product is digested, it is possible to return it to a normal state. You should try to dry the noodle, for which it is necessary to drain the water with the help of a colander, and then put the noodles on any surface, leaving half an hour before it drying.

However, if the noodle is blunting strongly, unfortunately, the situation will not be able to correct.

Making rice noodle with your own hands

In the manufacture of rice noodle at home there are many advantages:

you can independently choose a test consistency;
add the right amount of salt;
select for the future noodle any shape and thickness.

But this process takes much more time than the preparation of a purchased product.

Starting with the manufacture of rice flour, for this you need to have a mill. You can use an ordinary white polished or steamed rice, while it is desirable to get the finest grinding. To obtain flour do not use steamed rice with a large number of starch. If grinding rice is not possible, you can always buy ready-made rice flour.

Ingredients will be required to prepare the test:

rice flour - 500g;
eggs - 3 pcs.;
salt.

Cooking

Wake up with the help of a mixer egg by adding a little salt, then pour them into a plate with flour. Then begin to knead the dough, if necessary, draw a little water. The dough should be soft and elastic. If the dough is torn, you should add a bit of corn starch, but not more than a tablespoon.
From ready test Stop a small piece, then start to roll it out. It is necessary to do it as thin, until the appearance of transparency.
The resulting layer of the test is treated with flour on both sides and put on half an hour. After that, cut the dough with thin stripes. Store the finished noodles follows in a dry place and airtight container, while it should be neat, because after drying the noodles will become extremely fragile.

Recipes

"Peking"

It is worth noting that you can not adhere to the list of products shown in the recipe, but to include any ingredients in the dish.

Method and preparation algorithm.

Cut the cucumber, onions and bell pepper. Heat a frying pan with oil and fridge vegetables for 7-10 minutes.
Then, pour soy sauce on the same pan and add noodles, hold on the fire for some time, after which the dish will be ready.

Squid

Like the previous dish, it will also not take a mass of time for your cooking, but with all this it will be nutritious, and most importantly - useful.

Products that will need:

a pair of octopus - 250 g;
butter;
onions - 1 pc.;
sweet pepper - 1 pc.;
soy sauce.

Method and stages of the cooking process.

Sweet pepper Clean and cut into thin slices.
Onions should be chopped as much as possible.
Octopuses need to be cut in half, and after crushing small slices.
Heat the frying pan, add oils, after boiling it, add onion there, then pepper. Finger should stirring for 5 minutes.
Put in the pan of the chopped octopuses, a fraction of soy sauce. This process will take 10 minutes.
Then connect all products together and stir. The dish can be served in any form: both hot and chilled.

With chicken and vegetables

This dish has a lot of advantages: it is preparing quickly at home, it is useful due to vegetables and calories due to chicken, besides Appetiative looks and boasts a great taste.

The chicken fillet should be washed, rid of the skins and stones, then cut into small slices. Next, you should put the frying pan to heat up, pour a little on it vegetable oil And wait for boiling. Then the chicken chicken is then poured into the pan. Fry, from time to time stirring, before the appearance of a golden crust.
Clean the Bulgarian pepper and cut into small pieces. Fry on the maximum heat literally one minute. Due to this, the peppers will remain crunchy inside and acquire a golden shade outside.
Cucumber and carrot bold thin stripes, then fry in the same frying pan. If necessary, the fraction of a little butter, but do not overdo it, vegetables must be fried.
After a minute, we throw pepper and chicken in a pan, prepared earlier. They add rice noodles, followed by it - soy sauce, sprinkle all the ground peppers for acute, and, stirring, cook for another 5 minutes, can be salted during the need.
Remove the dish from the stove and, decorating the greens, feed on the table.

With sharp pepper

Cooking process.

Prepare a rice noodle, rinse with cold water. After that, leave noodles for a while so that it is a little dry.
Clean the bulb, cut into thin slices along. Bulgarian pepper Clear the core, cut into slices.
Chile's pepper should be cut in half, while removing seeds with partitions, if there is no need for cooking acute dish, in the opposite case - leave. Pepper cut into small pieces.
Mix pepper and onions. On the hot frying pan With butter put vegetables. Prepare on a high fire, stirring regularly, 2-3 minutes. Then add seasoning and grains of corn, some water. After boiling, add noodles, hold a little on the fire, then serve to the table.

Rice noodle soup

This dish He is the representative of Asian cuisine, the peculiarity of it gives the soy sauce and rice noodles itself. Approximate cooking time - 40 minutes.

Required ingredients:

garlic;
starch - 1/2 tablespoon;
onion;
soy sauce;
greens;
chicken broth - 1 l;
creamy oil - 50 g;
bell pepper.

Cooking process.

Cut onions, and then sweet pepper with thin slices, finely cut green onions. Throw onions on a heated frying pan with creamy oil, after adding garlic and green onions to it, then add sweet pepper. Prepare, periodically stirring, 3-5 minutes.
In a roasted vegetables, pour chicken broth, then add a slightly soy sauce and put the rice noodles. Wait for boil.
To the table should be served, pre-decorating greens.

Recipe for rice noodles from Ilya Laberson - In the next video.