Fried rice vermicelli. Fried rice noodles

Fried Rice Vermicelli (Itame Bifun) - great option for breakfast. It is prepared quickly, while the dish is hearty and budget. This simple treat is prepared according to a recipe from the famous Japanese brand Kikkoman. The simplicity of the dish provides rich opportunities for experimentation. Pork can be replaced with chicken or turkey, and vegetarians can use firm tofu instead of meat. Vegetables can be used those that ended up in the refrigerator (for example, zucchini, zucchini, oyster mushrooms, muer mushrooms, Bell pepper, leeks or even cucumbers).

All in all, Kikkoman's fried rice noodle recipe is worth a try.

Ingredients (for 2 servings):

rice noodles - 2 briquettes,
pork belly - 100 g,
carrots - 50 g,
White cabbage- 50 g,
onion- 1 PC. (medium),
dried mushrooms Shiitake - 4 pcs.,
Tonkatsu sauce - 2-3 tbsp. (or to taste)
hot sauce (Sriracha or Kimchi) - 1 tbsp. or to taste (optional)
salt - to taste,
vegetable oil - 1 tbsp.

The recipe is very simple, just right for breakfast.

First you need to soak the rice noodles in warm (warmer than body temperature) water for 30-40 minutes. In another bowl, soak dried shiitake mushrooms for 30 minutes.

While the noodles are soaking, prepare the vegetables and meat. Rinse the carrots, peel the top skin (like potatoes) and cut into thin strips (with a knife or on a grater for Korean carrots).

Gently squeeze the soaked shiitake mushrooms from the water, remove the dense remnants of the legs and cut into strips.

pre-frozen pork belly(for ease of cutting) cut into thin slices. If you don’t like meat with fat (and that’s true, it’s not Ukrainian food), meat can be taken lean, and vegetarians can either not use this component at all, or replace it with hard tofu.

Rinse the cabbage leaf as well and cut into thin strips.

Peel the onion, cut into segments (similar to tangerine slices) and disassemble into layers.

Throw the soaked noodles on a sieve and let the water drain. For ease of eating, the noodles can be cut into shorter lengths with scissors.

In a wok (or frying pan), heat vegetable oil over medium heat and quickly fry the meat, stirring constantly, until it turns white.

First, add the onion to the wok and, stirring, continue to fry the meat for about a minute or a little more. Then add carrots to the wok and continue to fry the meat further, stirring the contents of the wok. Fry for 1 more minute or more, carrots should soften slightly.

Add soaked and drained rice noodles to the wok, mix the contents of the wok until meat, onion and carrots are evenly distributed in the noodles. It is more convenient to do this not with a spatula, but with culinary tongs.

Add the cabbage and mushrooms to the wok, mix the contents of the wok again and continue to fry for another 1 minute. The cabbage should soften slightly. After adding vegetables, you can salt (to taste) the contents of the wok.

Fry the contents of the wok, stirring occasionally, until the noodles are ready. Taste it, if its consistency suits you, then the noodles are ready.

Add Tonkatsu sauce and hot sauce to the wok. Hot sauce can be omitted - a matter of taste. If you still decide to use spicy sauces- add to your liking.

Stir the contents of the wok so that the sauce evenly coats the noodles, meat and vegetables. The dish is ready.

Transfer hot noodles to serving bowls and serve.

FROM Best wishes,
Your Korshop.

Rice noodles are a visiting card of oriental cuisine. It is a suitable side dish for meat and fish dishes, can become a component of salads, soups and even baking stuffing. Cooking noodles is easy and fast: it does not require cooking, it is wonderfully steamed with boiling water. An important point: products from rice flour suitable for those on a gluten-free diet.

How to cook rice noodles

Fans of experimenting with dough can try their hand at making rice flour pasta at home. Simplifycooking rice noodlesyou can use a pasta machine, but even without this wonderful device you will get delicious thin “spaghetti”. Flour for products can be purchased ready-made, but if you have a home mill, try making it from cereals. Turn on the fine grinding mode, grind 400 g of any rice and get snow-white flour.

For every 110 g of flour, take one large egg, knead tight, elastic dough. Roll out thinner if possible - pass it through the rollers of the pasta machine and cut the noodles as thin as possible. You can do it manually like this: roll the layer into a roll and cut off very narrow strips from the edge. Before cooking, dry the noodles on the table.

How much to cook

Strips cut from homemade rice dough should be cooked the same way as pasta is boiled: boil in plenty of water for about five minutes. Another thing is if you bought the product in the store. Before,how to cook rice noodles at homeread the instructions on the packaging and follow them. Manufacturers recommend boiling a large number of water (about two liters), remove it from the fire, put the contents of the package into boiling water and keep it under the lid for 10-15 minutes. Then drain the water, rinse the noodles cold water to stop the swelling process.

calories

Rice pasta is a full-fledged, satisfying, carbohydrate side dish that creates a neutral background for the main oriental dishes.calorie rice noodles- 109 kcal, the ratio of proteins, fats, carbohydrates (BJU) is 1: 0.2: 27.7%. It is believed that the second name of rice spaghetti is funchose. This is wrong, funchose glass vermicelli, although similar to rice, is made from starchy substances of legumes and potatoes. The product contains three times more calories, its usefulness is often disputed. For the sake of the generally accepted, here the funchose will usually be called rice noodles.

Recipes with rice noodles

Application of this product in oriental cuisine is everywhere. Asianrice noodle dishescan be hot and cold, it is added to soups, salads, cooked with meat, vegetables, seafood. Ten amazing recipes help you look at Chinese, Korean, Japanese culinary traditions from a different angle, adapt them to local conditions, while maintaining the romantic charm of Asia.

With chicken and vegetables

Servings Per Container: 6.
Cuisine: Asian.

Asiatic salad with rice noodles and chickengood as breakfast. Fried pieces of chicken fillet and funchose complement each other, make the salad hearty, and vegetables and greens will give the day a powerful start, fill the body with vitamins. For salad dressing, a mixture of wine vinegar and olive oil with spices is used - traditional oriental sauce. It is important not to overdry the meat when frying so that it is tender.

rice noodles - 600 g;
chicken fillet- 2 pcs.;
lettuce - 4 pcs.;
garlic - 2 cloves;
onion (small) - 1 pc.;
olive oil - 7 tbsp. l.;
wine vinegar- 5 tbsp. l.;
sugar - 1/2 tsp;
salt, a mixture of peppers.

Cooking method:

In heated oil (no more than 2 tablespoons), sauté the garlic cloves, divided into several parts. Remove the garlic, cut into small pieces in the oil chicken breasts. Fry until done.
Boil funchose and rinse it with water.
Cut each tomato into four parts, chop the lettuce with your hands, tearing pieces from it.
Mix the prepared ingredients and season them.
For dressing, heat the oil, fry the pieces of garlic in it. Oil should be used, and garlic should be discarded. Place vinegar, oil, pepper, salt in a container with a lid (bottle, jar). Mix the sauce by shaking. Fill them up ready meal. Can be served warm.

Salad

Cooking time: 15 minutes.
Servings Per Container: 4.
Calorie content of the dish: 256 kcal.
Purpose: for breakfast, salad to the main course.
Cuisine: Japanese.
Difficulty of preparation: simple.

To salad from Chinese noodles was not only good in taste, but also looked appetizing, steam the funchose correctly. Do not forget to rinse it with cold water so that the thin threads do not stick together. Because the salad contains soy sauce- no need to use salt, abuse pepper and other spices. Enjoy the taste of natural vegetables in an oriental setting: funchose and traditional Japanese dressing will fill your morning with oriental motives.

Ingredients:

funchose - 100 g;
tomato - 2 pcs.;
sweet pepper - 1 pc.;
cucumber - 1 pc. (approx. 100 g);
green pea- 70 g;
garlic - 2 cloves;
greens (dill, basil) - a small bunch;
olive oil - 30-50 ml;
soy sauce - 3 tbsp. l.

Cooking method:

Before preparing the dish, boil the noodles until tender. Cut it into pieces as you wish: the pieces may or may not be very long.
Saute chopped garlic in oil, add noodles and fry a little.
Finely chop the tomatoes (they need to be peeled) and pepper.
Grate the cucumber on a coarse grater.
Mix salad ingredients, season them with soy sauce.

Funchoza with shrimp

Cooking time: 30 minutes.
Servings Per Container: 6.
Calorie content of the dish: 344 kcal
Purpose: for breakfast, lunch.
Cuisine: Thai.
Difficulty of preparation: easy.

Dish Thai food that will delight seafood lovers -rice noodles with shrimp. It can be served cold or warm, as you like. To feel the spirit of the East, you will need vegetables, Chinese vermicelli and fried shrimps. Please your family, cook this dish for a family dinner, and you will have a reason to talk with children about distant lands, plan joint trips.

Ingredients:

rice noodles - 200 g;
shrimp - 350 g;
egg - 2 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
Chinese cabbage (small) - 1 pc.;
garlic - 2 cloves;
olive oil- 3 tbsp. l.;
soy sauce - 4 tbsp. l.;
teriyaki sauce - 2 tbsp. l.;
sugar - 1 tbsp. l.

Cooking method:

Prepare Chinese vermicelli. While it cooks, take care of the eggs.
Heat the oil in a frying pan, pour in the slowly beaten eggs and fry, stirring. When the scrambled eggs are ready, cut them into thin ribbons.
Use two teaspoons of oil to fry onions, carrots, garlic, cut into thin strips. Add shredded cabbage, fry for a few more minutes.
Separately, fry the shrimp until golden brown.
Mix all the ingredients of the dish, add sauces and sugar, hold on fire for another two minutes.

With chicken

Cooking time: 30 minutes.
Servings: for two.
Calorie content of the dish: 146 kcal.
Purpose: for breakfast, second course.
Cuisine: Thai.
Difficulty of preparation: easy

Pad Thai - tasty dish from Thailand, the basis for which is useful funchose. Various meat or fish ingredients, herbs, vegetables, peanuts. There are as many recipes for Pad Thai as there are Thai chefs, but the principles of its execution are the same. Below is one of the most simple options this dish, which can be easily adapted to local conditions and products. Try to cook it andrice noodles with chickenbecome your family's favorite dish.

Ingredients:

funchose - 200 g;
soy sprouts- 150 g;
chicken fillet - 1 pc.;
soy sauce - 5 tbsp. l.;
fish sauce- 1 tsp;
garlic - 2 cloves;
roasted peanuts - 4 tbsp. l.;
sunflower oil - 30 ml;
chilli.

Cooking method:

Rinse the fillet, dry, soak, using soy sauce as a marinade. Leave for an hour.
Cook funchose in boiling water, rinse with cold water to prevent it from sticking together.
Saute crushed garlic in oil, add chili. Put the chicken pieces in the pan, fry until blush on all sides.
To fried chicken add rice vermicelli, continue frying for a couple of minutes.
Put the soy sprouts into the pan, add soy and fish sauce. After three minutes, the dish can be removed from the heat.
Sprinkle with roasted peanuts when serving.

With seafood

Cooking time: 40 minutes.
Servings: for four.
Calorie content of the dish: 289 kcal.
Purpose: for dinner.
Cuisine: Asian.
Difficulty of preparation: easy.

Recipes with photos showingrice noodles with seafood, get a lot of feedback. exotic dishes extremely popular and considered "restaurant", however, any novice hostess can cook funchose with octopuses, shrimps and mussels. The recipe is simple and the ingredients can be found in any supermarket. Surprise your loved ones with Oriental food at home.

Ingredients:

rice noodles - 200 g;
seafood (shrimp, octopus, mussels or a mixture of them) - 300 g;
carrots (small) - 1 pc.;
Bulgarian pepper - 1 pc.;
onion - 1 pc.;
garlic - 2 cloves;
vegetable oil - 2 tbsp. l.;
soy sauce - 4 tbsp. l.;
lemon juice - 2 tbsp. l.

Cooking method:

Wash the seafood, peel and leave in the marinade for half an hour. For marinade, mix lemon juice and soy sauce.
Boil the noodles and wash.
Cut all vegetables into strips, fry in vegetable oil until the carrots are ready.
Add seafood to vegetables. Roast for about 7 more minutes.
Mix the contents of the pan with funchose, keep on fire for a couple more minutes. Serve warm.

With vegetables

Cooking time: 30 minutes.
Servings: for two.
Calorie content of the dish: 172 kcal.
Purpose: for dinner, breakfast, diet.
Cuisine: Japanese.
Difficulty of preparation: easy.

For those who follow a diet or do not eat animal proteins, the recipe in this section will be a real find. prepared in this wayrice noodles with vegetables- a dietary, low-calorie, weight loss dish. In addition, it is prepared quickly, does not require special culinary skills. You can add all kinds of vegetables to it, replace one with another.

Ingredients:

funchose - 200 g;
carrots - 1 pc.;
leek - 1 pc.;
zucchini - 1/2 pc.;
garlic - 2 cloves;
soy sauce - 2 tbsp. l.;
sunflower oil - 1 tbsp. l.;
corn starch- 1 tbsp. l.;
salt, sugar - 1/3 tsp each.

Cooking method:

Wash vegetables, chop, using a grater for Korean carrots. You should get long thin vegetable "pasta". Cut the leek with a knife along the bulb, pass the garlic through the crusher.
Let the vegetables in oil, after three to five minutes add a little water, close the lid, simmer. 5-10 minutes before readiness, add crushed garlic, soy sauce.
While the vegetables are stewing, cook the noodles, rinse them.
Add sugar, salt, starch to vegetables (scatter it a little). stir vegetable mix, combine with noodles. Using forks or spatulas, achieve an even distribution of vegetables in the funchose.

In Chinese

Cooking time: 30 minutes.
Servings: for two.
Calorie content of the dish: 170 kcal.
Purpose: for breakfast, children's and diet food.
Cuisine: Chinese
Difficulty of preparation: easy.

Before, how to cook chinese style rice noodles,select vegetables. In the dish you can use onions, carrots, cabbage different types, zucchini, asparagus beans, soy sprouts - whatever you like. Mandatory ingredients are garlic and soy sauce - a traditional Chinese dressing. Vegetables are best cut into long thin strips.

Ingredients:

rice noodles - 200 g;
carrots - 1 pc.;
broccoli (small) - 1 pc.;
onion - 1 pc.;
Bulgarian pepper (small) - 1 pc.;
soy sauce - 3 tbsp. l.;
vegetable oil - 2 tbsp. l.

Cooking method:

Disassemble the broccoli into florets, cut the rest of the vegetables into thin strips.
Fry the vegetable mixture in oil for 5-7 minutes, simmer under the lid until the cabbage is ready.
Brew funchose, do not forget to rinse it with cold water.
Mix vegetables with pasta, add sauce, keep on fire for two minutes.

Salad with funchose and pork

Preparation time: 30 minutes (not including marinating time).
Servings Per Container: 6.
Calorie content of the dish: 172 kcal.
Purpose: for breakfast, second course.
Cuisine: Asian.
Difficulty of preparation: easy.

Bright, appetizing and satisfyingrice noodles with pork – favorite dish many residents Eastern countries: Japan, Thailand, Korea, China. Marinated fried meat has a delicate, indescribably rich taste, rice flour pasta serves as an excellent background for it, fresh vegetables bring this dish to perfection. Seasoned with oriental spices, soy sauce, rice vinegar, the dish will tell about Asia more than any TV show.

Ingredients:

beef pulp - 300 g;
funchose - 250 g;
bell pepper- 1 PC.;
carrots - 2 pcs.;
cucumber - 1 pc.;
onion - 1 pc.;
garlic - 4 cloves;
vegetable oil - 4 tbsp. l.;
soy sauce - 100 ml;
rice vinegar - 2 tbsp. l.;
salt, spices, sugar.

Cooking method:

Cut the meat into small sticks (like beef stroganoff), pour the marinade over and leave for 2-3 hours. For the marinade, take half the sauce, add more spices to it.
Cut vegetables into thin strips, you can use a special grater. Put the vegetable strips in one bowl, lightly crush them to release the juice.
Brew funchose, rinse and mix with vegetables.
Roast the meat over high heat until golden brown, then pour the marinade over it and continue to fry for 5 minutes.
Put the cooled pork into the salad along with the remaining liquid, season the dish with rice vinegar, add spices.

With soy sauce

Cooking time: 10 minutes.
Servings: for two.
Calorie content of the dish: 129 kcal.
Purpose: for breakfast hastily.
Cuisine: Asian
Difficulty of preparation: easy.

The main advantage of Chinese noodles is its ability to quickly and without cooking turn into a tasty, healthy dish.Funchoza with soy saucecan be a lifesaver if you need to cook food quickly. In addition, even a child can cope with this recipe. While the noodles are being steamed, a dressing for it is being prepared in haste. It will take no more than 10-15 minutes to cook.

Ingredients:

rice noodles - 250 g;
soy sauce - 2 tbsp. l.;
garlic - 1 clove;
vegetable oil - 2 tbsp. l.;
chili sauce - 1/3 tsp;
greens.

Cooking method:

Steam the noodles according to package instructions.
Fry crushed garlic in oil for a minute. Add soy sauce and chili, bring to a boil.
Put the finished funchose into the sauce, mix, keep on fire for no more than a minute.
When serving, sprinkle the dish with herbs.

Soup

Cooking time: 30 minutes.
Servings Per Container: 6.
Calorie content of the dish: 172 kcal.
Purpose: for breakfast, second course.
Cuisine: Asian.
Difficulty of preparation: easy.

Incredibly delicious exotic recipe soup with rice noodles and shrimps in coconut milk. A dish that is so praised by Thais and tourists who come to them. Cook tom yum or tom kha for a family dinner to diversify the menu, taste new, interesting flavors, feel the atmosphere of cheerful Thailand. Follow the recipe for a delicious soup.

Ingredients:

rice noodles - 100 g;
coconut milk - 500 ml;
peeled shrimp - 0.5 kg;
ginger - 2 cm;
carrots - 2 pcs;
potato starch- 1 tsp;
juice from two limes;
olive oil;
salt, chili pepper.

Cooking method:

Fry ginger, carrots, onions in a saucepan with a thick bottom, pour over vegetables coconut milk, add water (0.7 liters).
Stir the starch in a glass of water, add it to the pan, stirring.
Add rice vermicelli, boil for 5 minutes.
Add shrimp, bring to a boil. Ready soup season with lime juice, decorate with herbs.

rice vermicelli- a product popular in any Asian dish. As a side dish, it is appropriate for meat, fish, seafood. Any vegetables are added to salads with funchose. The main ingredient of the dish can be meat (chicken, pork), sea fish or seafood (mussels, shrimp, squid, crab meat). Soy sauce and garlic are a must. Funchose salads are served on flat plates, eaten with chopsticks.

Video

Xiamen Chao Mifeng, or fried rice noodles in Amoy. As the name implies, this dish comes from the city of Amoy, but this is the old name of the city. Now this ancient city is called Xiamen (or Xiamen) and is located in Fujian province. The first mention of it dates back to 282 AD. Under the name "Amoy", it is mentioned during the reign of the Song Dynasty (1126-1279). It is under the name "Amoy" that the Italian traveler (and at the same time the merchant) Marco Polo writes about this city in his notes. By the way, the word "ketchup" comes from this city.
Amoi-style fried rice noodles are a banquet dish, although, of course, they cook it at home. In addition to rice noodles, this dish also uses the second important ingredient - red fried pork ribs in Amoy. They can be submitted and how independent dish, and can be used as part of a complex dish (we have already told you how to cook such ribs at home, you can see the recipe). By the way, these ribs are also a banquet dish. Except on festive table, pork ribs prepared in this way are often used as an ingredient in other dishes, such as Hongshao Paigu Mian, the most popular version of the soup with noodles and pork ribs. And also Chinese food industry produces canned ribs. So when cooking dishes with such ribs, they most often use exactly canned version. Well, we, in the absence of canned ones, will cook them ourselves. Amoi style fried rice noodles hearty meal with rich taste and aroma. In addition to noodles and ribs, the dish uses fried chicken eggs, crumbled into pieces when fried, popular vegetables, cut into strips (carrots, onions, green onion and garlic) and traditional Chinese seasonings and spices - Shaoxing rice wine, light soy sauce, Five Spice seasoning. The recipe is simple and quite realizable at home.

INGREDIENTS:
thin rice noodles - 100 g (or thin glass noodles - 2 briquettes),
Amoi style pork ribs - 150-200 g,
raw chicken eggs - 2 pcs.,
green onion - 1 arrow,
garlic - 2 cloves,
onion - 1 large onion,
carrots - half a medium,
seasoning "Five spices" wuxianmian - 1 tsp,
dry chicken broth in granules - 1 tsp,
light soy sauce - 1 tbsp.,
Shaoxing rice wine - 1 tbsp.,
salt - to taste,
water - as needed
vegetable oil - 2 tbsp.

The recipe is simple. True, you need to have either canned Amoy ribs (a very popular product in the Celestial Empire), or cook them yourself (here you can see the recipe). We proceed from the fact that we already have ready-made ribs in stock.
If you use thin rice noodles, then you need to dip them in boiling water for 2 minutes, then drain the water, rinse the noodles with cold water, let the remaining water drain from the noodles and set aside for now.
If you use thin glass noodles, then you need to soak them for 20-30 minutes insuitable container for warm water until softened. Then drain the water and let the rest of the water drain from the noodles. Set aside for now.
Break the eggs into a suitable bowl and beat them a little, as for an omelette, so that the whites and yolks are mixed. Fry the egg mass in 1 tbsp. l. heated vegetable oil(it will be very fine if the butter is peanut butter), stirring constantly to divide the mass into small pieces. Set aside.

Peel the onion, wash the carrots, then peel the top layer (like potatoes).
Cut the onion lengthwise into rings and disassemble into layers, chop the carrots into thin strips. Set aside.
Rinse green onions, shake off water and dry with a towel, then cut into rings (only the green part, the white is not needed in this recipe).
Peel the garlic and chop finely.
In a wok, heat up 1 tbsp. l. vegetable oil (or peanut oil) and fry the onions and carrots until slightly softened.

Salt, add seasoning "Five spices", dry chicken bouillon in granules, light soy sauce, Shaoxing rice wine, water and canned (or self-cooked) pork ribs. The amount of water as needed, literally 1-2 tbsp.
Stir the contents of the wok and let the ribs warm up.
Add the noodles and the egg mass to the wok, mix, cover and cook over low heat for 2 minutes, while the liquid should be absorbed into the noodles.