Flat Rice Noodle Recipes

StirFried Ho Fan or Ho Fun (Flat Rice Noodles)

WebAug 7, 2020 · Stir-Fried Ho Fun or Ho Fan is a savoury noodle dish that's distinct for its is the use of thick, flat noodles—usually around 3/4 to 1” …

Rating: 5/5(9)
1. Heat a large pan or wok. Once hot, add in some oil. Pan fry the tofu strips until lightly golden brown, around 3-4 minutes. Move the tofu to the side of the pan.
2. Add in more oil and sauté the bell peppers and mushroomsms (or other veggies/mushrooms you’re using) until cooked through. Move them to the side of the pan as well. Add in the onion and sauté until translucent. Mix everything together and season with some soy sauce.
3. Add in the rice noodles and season with soy sauce, stir-fry/vegetarian oyster sauce, and dark soy sauce. Carefully mix everything together and leave to cook for a few more minutes. Add in the chives and beansprouts (if using). Mix. Adjust according to desired taste. Turn off heat.
4. Serve and enjoy while hot!

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Thai Flat Rice Noodles w/ Broccoli, Asparagus,

WebDec 20, 2013 · In a large non-stick skillet or wok, heat 2 tbsp of vegetable oil on medium heat. Add the garlic and fry for about 10-15 seconds. Add the …

Rating: 5/5(3)
1. Bing a large pot of water to boil. Add some vegetable oil and salt. Add the rice noodles and cook according to package, stirring frequently (note: rice noodles cook pretty quickly so be sure not to over cook them otherwise they will become mushy). Once the noodles are cooked, drain, wash with cold water, and toss with some vegetable oil to keep them from sticking together. Set aside.
2. Trim the bottom ~1-inch of the asparagus spheres and discard. Chop the remainder of the asparagus spheres into 2-inch pieces. Dice the mushrooms into 4 sections. Cut and trim the broccoli into medium sized florets.
3. In a large non-stick skillet or wok, heat 2 Tbsp. of vegetable oil on medium heat. Add the garlic and fry for about 10-15 seconds. Add the onions, mushrooms, asparagus, and broccoli and toss to combine. Saute until all the vegetables are cooked and tender, yet still remain crispy. Note that all the water released from cooking the mushrooms should burn off while sautéing the vegetables.
4. To Prepare the Sauce. Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer more spice. As always, I recommend tasting the sauce prior to adding it to the dish to make sure you have the right amount of sweetness and saltiness (especially if you have a Hoisin Sauce that is different than one of the ones I recommend above).

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The BEST Easy Pad Thai foodiecrush .com

WebFeb 10, 2021 · Allow the paste to sit for about 10 minutes then massage the pods and fiber to create the tamarind “juice”. Once diluted, the juice will …

Rating: 5/5(14)
1. Place the tamarind paste in a small bowl. Cover with 1/2 cup of hot water and let sit for 10 minutes for the paste to soften. Massage the pods with your fingers, squeezing the juice from the fiber and pods. The juice will be dark and somewhat thick. Discard any extra fiber and pods, then strain the tamarind juice through your fingers into a medium bowl. Whisk in the 3 tablespoons warm water, sugar, fish sauce, and chili powder until the sugar is dissolved. Set aside.
2. Place the rice stick noodles in a baking dish and cover them with boiled water. Let the noodles sit for about 20 minutes, stirring and agitating occasionally so the noodles separate and don't stick together. The noodles should still be firm but pliable so they don't fall apart when stir-fried, where they'll soften more. Drain and set aside.
3. Heat 2 tablespoons of oil in a large skillet or wok over high heat. Add the garlic and cook for 1 minute until aromatic, stir frying the whole time. Add the shrimp and tofu and continue stirring as the shrimp cooks and begins to change color. When the shrimp begins to turn pink, add the noodles, and cook for another 30 seconds, stirring continuously.
4. Move everything to one side, add the remaining tablespoon of oil to the pan, let it get hot, then add the whisked eggs. Cook undisturbed for 20 seconds then whisk to scramble. Combine with the noodles and add the bean sprouts and sauce and cook, stirring constantly, until the noodles are softened and the shrimp and tofu are well coated. Stir in the green onion and the peanuts, and remove from the heat. Top with more peanuts if desired and serve immediately with lime wedges.

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