Rice noodle salads

Warm rice noodle salad with canned squid

rice noodles – 250g; shellfish (canned) – 2 jars; pickled cucumbers – 100g; greenish olives – 100g; onion – 1 pc.; garlic – 1 clove; carrots – 1 pc.; vegetable oil; fresh herbs (parsley) - to taste; salt - to taste; paprika

Salad with funchose, vegetables and egg pancakes

glass rice noodles – 50g; cucumber – 1 pc.; carrots – 1 pc. (large); testicle – 3 pcs.; lemon (juice) – 1 tbsp; soy sauce – 5 tbsp; ground dark pepper - to taste; salt - to taste; sesame - to taste; vegetable oil – 3 tbsp.

Special salad with funchose

funchose – 130u; sweet bell pepper – 2 pcs.; cucumber – 2 pcs.; carrots – 200g; onions – 2 pcs.; garlic – 3 cloves; vegetable oil – 30 ml; spices for funchose – 1.5 tsp; soy sauce – 40 ml; table vinegar (9%) – 2 tbsp; greens - according to VK

Salad with squid and rice noodles

clam (small carcass), rice noodles, cucumber (large), garlic, green onions, spices, salt.

section: Squid salads

Vegetable salad with oriental noodles

green onions, thick rice noodles, tomatoes, carrots, snow peas, corn on the cob (canned, without water), bean sprouts, roasted peanuts, sesame oil, olive oil, white rice vinegar, sugar, reddish chili, coria.

section: Pasta salads

Thai noodle salad

rice noodles, vegetable oil, garlic (chopped), onion (medium, thinly sliced), vegetable broth, green onions, Brussels sprouts (canned), peanut butter, coconut milk (low-fat), lettuce greens, coriander.

section: Pasta salads, Thai cuisine

Salad “Fen su” from narrow rice noodles

rice noodles, bell pepper (pulp), cucumber (pulp), kikurage mushrooms (boiled), beef (marbled), vegetable oil (for frying), vegetable oil, mirin, sake, soy sauce, vegetable oil, garlic, rice vinegar ( mitsukan), p.

section: Pasta salads

Funchose salad with sesame oil

rice noodles (funchose), shrimp (peeled), sweet pepper (reddish), carrots (small), vegetable oil, sesame oil, sesame seeds, garlic, green onions, soy sauce, parsley (chopped greens).

Seaweed salad with rice noodles

sea cabbage (canned), rice noodles, soy sauce, sesame seeds, vegetable oil, garlic, parsley (greens).

section: Seaweed salads

Rice noodle salad with cucumbers and herbs

rice noodles, cucumber, green lettuce, cilantro (greens), soy sauce, olive oil, rice vinegar.

section: Pasta salads

Salad with rice noodles, sweet shrimp and avocado

shrimp, rice noodles, avocado, capers, bell pepper (yellowish), sesame seeds, balsamic vinegar, soy sauce, orange juice (squeezed), orange zest, egg, milk, wheat flour, salt.

section: Shrimp salads, Pasta salads

Mushrooms in breadcrumbs, with rice noodles and frisee salad

champignons, bay leaf, dark peppercorns, cloves, onions, fork salad (frise), rice noodles, flour, breadcrumbs, vegetable oil, salt, pepper, cream (33%), olive mayonnaise, soy sauce, garlic , P.

section: Fried mushrooms

Rice noodles with shrimp

rice noodles (funchose), bell pepper (reddish), onion, shrimp (boiled, peeled), soy sauce, sesame oil, lemon juice, curry powder, garlic, cilantro (greens).

section: Rice noodles

Rice noodle salad with beef and pepper

rice noodles, beef (fillet), reddish pepper, leek (narrow stem), reddish chili, coriander, peanut oil, chicken broth, sugar, lemon juice, salt.

section: Pasta salads, Beef and veal salads

Funchose salad with meat

rice noodles, boiled meat, egg, Korean radish, carrots, mayonnaise.

section: Meat salads

Vietnamese funchose salad

garlic, cilantro (chopped), chili pepper (hot), sugar, lime juice, fish sauce, funchose (rice noodles), carrots (straws), cucumber (diced), mint (chopped), lettuce, peanuts (chopped), mint (for decoration).

section: Pasta salads

Tuna and rice noodle salad

tuna (canned, in its juice), rice noodles, bell peppers (reddish), bell peppers (greenish), garlic, parsley, dill, green onions, ginger (fresh root), white wine vinegar, soy sauce, sesame oil.

section: Canned tuna salads, Pasta salads

Seafood and fennel salad

olive oil, white wine vinegar, anchovies (in oil), sugar, parsley (chopped greens), salt, dark pepper (ground), lettuce, onions, fennel, seafood (shrimp, mussels, rings, squid), anchovies ( in oil, drain), pepper.

section: Shrimp salads, Seafood salads

Rice noodle salad with daikon and carrots

rice noodles, carrots, daikon, parsley (greens), garlic, apple vinegar, soy sauce, vegetable oil, sugar, pepper, salt.

section: Carrot salads, Radish salads, Pasta salads

Warm salad with shrimp, pineapple and rice noodles

garlic, shrimp, green lettuce, bell pepper, pineapple (canned in rings), cherry tomatoes, olive oil, soy sauce, sesame seeds, rice noodles, Thai hot sauce, salt, dark pepper (ground).

section: Shrimp salads, Pasta salads

Vietnamese vegetable rice noodle salad with tofu

tofu, soy sauce, rice noodles (narrow), cucumber, bell pepper (reddish), onion (reddish), carrots, mint (leaves), peanuts, mint, water (warm), honey or agave syrup, garlic sauce, soy sauce, co.

section: Vietnamese cuisine, Pasta salads

Rice noodle salads, photo recipes step by step

Chicken and rice noodle salad

Ingredients:

Rice noodles - 30 g;
Tomatoes - 2 pieces;
Sweet pepper - 1 piece;
Chicken fillet - 200 g;
Champignons - 100 g;
Onion - 1 piece;
Soy sauce - 2 tbsp;
Green onions - 15 g;
Salt - to taste;
Pepper - to taste;
Dry garlic - to taste.

How to cook:

Prepare rice noodles according to package instructions.

Peel the onion and cut into half rings. Cut the chicken fillet into strips.

Wash the mushrooms and cut into slices.

Heat the oil in a frying pan and add the chicken, onions and mushrooms - fry for 10 minutes, add soy sauce and spices.
Transfer the finished rice noodles to a deep plate.

Cut the tomatoes into slices and add to the noodles.

Next add sweet pepper, cut into strips.

Finely chop the green onion and add to the salad, add salt and pepper to taste.
Stir everything and serve. Bon appetit!

Salad with rice noodles and vegetables

Ingredients:

tofu - 450 G;
salt - To taste;
rice noodles - 240 G;
fresh ginger - 1/2 piece;
garlic - 4 cloves;
soy sauce - 3 tbsp. spoons;
coffee sugar - 2 teaspoons;
rice vinegar - 3 tbsp. spoons;
sesame oil - 1 tbsp. spoon;
chili garlic sauce - To taste (optional);
medium cucumber - 1 piece;
reddish bell pepper - 1 piece;
green onions - 2 pieces (only greenish parts).

How to prepare “Salad with rice noodles and vegetables”

1. Heat olive oil in a medium skillet over medium heat. Cut the tofu lengthwise into 1 cm wide pieces and dry on a kitchen towel. Place the tofu in a frying pan with oil and fry for 4-6 minutes until the tofu is lightly browned on the bottom. Turn the tofu over and fry the other side until browned. Place the tofu on a cutting board and cut into small cubes.

2. In a large saucepan, bring water to a boil. Add a huge pinch of salt and rice noodles. Cook until done according to directions on the package. Drain and wash the rice noodles.

3. Peel and finely chop the ginger.
Finely chop the garlic. Chop the cucumber, bell pepper, green onion and cilantro. In a large bowl, stir together peanut butter, soy sauce, ginger, garlic, sugar, rice vinegar, sesame oil, warm water and chili garlic sauce (if using) until smooth. 4. Place the tofu in the prepared sauce, add cucumber, bell pepper, a little green onion and cilantro, stir. Sprinkle the remaining green onions over the salad and serve.

Thai Chicken and Rice Noodle Salad

We will need:

2 chicken fillets;
2 onions;
1 reddish onion;
1 carrot;
1 bunch of cilantro;
200 g rice noodles;
40 g vegetable oil.

ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:

Pasta in sour cream recipes with photos step by step
Creamy chicken soup - step-by-step recipes with photos
Mushroom soup with chicken - step-by-step recipes with photos

juice of 3 lemons;
2 chili peppers;
3 cloves of garlic;
2 tsp. Sahara;
6 tbsp. l. fish sauce;
50 g peanuts.

Step-by-step recipe description

Step 1

Prepare rice noodles according to the instructions on the package (usually just pour boiling water over them for a few minutes), then wash the noodles under cool water, strain and set aside.

Step 2

Heat 2-3 tbsp in a frying pan. l. vegetable (for example, coconut) oil.

Step 3

Cut the chicken into long strips, add salt and pepper and fry in a pan for about 5 minutes. Add snow-white onion cut into half rings. Fry for another 2 minutes and then remove from heat.

Step 4

Prepare the sauce: combine crushed garlic, fish sauce, lemon juice and crushed chili pepper. Place the sauce in the refrigerator.

Step 5

In a large bowl, mix rice noodles, grated carrots, chicken fried with onions, red onion cut into half rings, peanuts and chopped cilantro. Stir and refrigerate for 20 minutes.

Step 6

Serve in portions, serve the sauce separately so that everyone can add the amount they need to the salad.

Step 7

A special and very tasty Thai-style salad is ready! Bon appetit!

Production option with Korean carrots

You can pickle carrots in Korean without the help of others. If there is no time for this, the finished product is used, which is sold on the market, in hypermarkets.

For 4 servings you need:

noodles – 200 g;
carrots (ready) in Korean – 270 g;
Crimean red onion – 1 head;
clove of garlic;
chili pod;
hot reddish pepper + ground black pepper – a pinch;
cilantro with 3-4 sprigs of dill - 1 bunch;
2 tbsp. l. olive oil;
3 sea salt crystals.

Rice noodles

Rice noodles with seafood

An easy healthy dish. Suitable for a festive table (especially since New Year is coming soon according to the Chinese calendar), and for any day. It is prepared very quickly and easily, and naturally brewed soy sauce gives this dish a unique taste.

Salad with shrimp and rice noodles

I have long wanted to cook this hearty spicy salad with shrimp and I thought that now is the most suitable day for this))) It will be perfect for dinner instead of the main dish; as an option for the competition “Scarlett for March 8th”

Stir-fry with rice noodles

Stir-fry (eng. to stir-fry) is a technique common in Chinese cuisine for quickly frying food in hot oil, in a deep frying pan with sloping walls, with constant stirring. In fact, almost anything can be cooked this way. Now it's like this.

Shrimp fries in rice noodles

The most harmful and delicious deep-fried food, but from time to time you can treat yourself? Serving such shrimps is very appropriate with Cole Slaw salad and cream sauce, sweet and sour sauce is also good

Cheese soup with rice noodles

I am sure that almost everyone is a fan of cheese soups. I offer another version of tender, creamy rice noodle soup.

Omelette with vegetables and rice noodles

Now we will prepare a very ordinary and very tasty omelette appetizer. “You cannot fry an omelette without breaking the eggs” is a very clear statement. Everything else in the omelet is the imagination of the creator. I have a “Japanese inspired” omelette with vegetables and rice noodles.

Rice noodle salad

I quite like rice noodles. So I found a salad recipe in the depths of the Internet, slightly modified it to suit my own taste, and this is what I came up with.

Rice noodles with crab sticks and cucumber

A frisky, light and cheap dish, but the result will outshine all your expectations. Appetizing, new, curious, and most importantly – delicious.

Rice noodles with vegetables and chicken

Rice noodles with vegetables and chicken breast smoked on tea leaves. Hi all. Now I tried to combine 3 of my main culinary passions: noodles, smoking and oriental cuisine. I will share this joy with you below.

Rice noodle salad

Light, healthy and delicious rice noodle salad

Rice noodles . Rice noodles, a state product of some Asian countries, are also called funchoza.

Rice noodles are very healthy. It contains minerals and a number of vitamins, including rare ones. In addition, although these noodles belong to carbohydrate products, they contain complex carbohydrates that are absorbed by the body for quite a long time, evenly saturating it with energy over time, forever giving a feeling of satiety.

There is no salt in rice noodles, so this is another big plus to its composition. In addition, rice noodles do not contain gluten, which is found in all grains. In other words, for people who are intolerant to gluten and allergic to it, rice noodles will successfully replace regular pasta made from wheat flour, which is contraindicated for them.

It is necessary to keep in mind that because rice noodles are made from rice flour, they have one corresponding feature - to strengthen the stomach. This factor in the effect of rice noodles on the body should be taken into account when eating such a product.

You need to know how to cook rice noodles correctly. If it is subjected to long-term heat treatment, it can become an unappetizing sticky paste.

The usual method of making rice noodles is quite simple. So that the noodles are perfectly cooked, do not stick together, and taste “al dente”, as if slightly undercooked, they should be prepared in the following manner.

Pour hot water into a saucepan with a portion of rice noodles, bring it almost to a boil. The temperature of such water should be about 80 degrees (but not the boiling point - 90 degrees C). Then cover the pan with a lid and let stand for 10 minutes. Now you can simply drain the water by draining the noodles in a colander. This way, the rice noodles will be ready to eat.

Rice noodles can be served as a side dish for various sauces and meat and fish dishes. Or it can be connected to them. Fried minced meat, sautéed vegetables, and various seafood go well with rice noodles.

Rice noodle salad

Salads are most often prepared as an addition to main dishes. Although you can add ingredients that will make the salad the most satisfying and high-calorie that you can feed the whole family. One such salad is rice noodle salad.

Rice noodles are snow-white, translucent strips that are made from rice flour. These noodles are used to make soups, main courses, and salads. Making rice noodles often involves pre-soaking. For soup, it is enough to soak the noodles for 5 minutes, but if you decide to fry them, you should put the rice noodles in water for 10 minutes. And later you can fry it in a frying pan with vegetables, resulting in a delicious warm salad.

Rice noodles are very popular in China, Vietnam and the Philippines. These countries have a huge number of varieties of noodles, and most of the dishes that we know based on this ingredient come specifically from there.

Rice noodles are mixed with almost all foods: vegetables, fish and mushrooms. Any of the recipes is quite unique and will decorate any table. During the manufacturing process, you can experiment by introducing different components. We also recommend paying attention to salads with omelettes, which look simply unusual.

Salad with mushrooms, rice noodles and herbs
Salad with rice noodles and chicken
Salad with rice noodles and peas

Salad with mushrooms, rice noodles and herbs

rice noodles – 60 g
champignon mushrooms – 250 g
fresh cucumber – 1 pc.
fermented milk yogurt – 200 ml
salt, spices - as needed
garlic – 2 cloves
dill – 1 bunch

Boil water in a saucepan, add a little salt and put rice noodles in this boiling water. You need to cook it for no more than 5 minutes, and then discard it in a colander. You should also wash the noodles with cool running water. The noodles can be replaced with freshly made vermicelli, the salads with which are very playful and tasty.
Cut the champignons into medium pieces and fry in a frying pan for 3 minutes. The champignons also need to be lightly salted.
Wash the cucumber and cut into randomly shaped pieces.
To prepare the sauce for this salad, you need to mix crushed garlic, fermented milk yogurt and chopped herbs. Place the noodles in the salad bowl first, then the fried mushrooms and cucumbers. Pour the prepared sauce over everything.

Salad with rice noodles and chicken

rice noodles – 200 g
chicken fillet – 500 g
leek – 250 g
peanut butter – 20 ml
spinach – 130 g
carrots – 3 pcs.
garlic – 1 clove
grated ginger root – 7 g
ground hot pepper – 0.5 g
soy sauce – 30 ml
salt - as needed

To prepare rice noodles for this salad, you need to pour 1 liter of water into a saucepan, add salt, cover with a lid and put on fire. When the water boils, remove the pan from the stove, put the noodles in it and cover again. Let the noodles sit for a couple of minutes, and then drain in a colander to drain. Rinse the noodles under running water and place on a paper towel to dry.
Cut fresh chicken fillet into small pieces. Peel the carrots and cut into slices. Wash the spinach, dry and chop finely. Cut the leek into circles.
Heat peanut oil in a saucepan and place carrots and onions in it. Fry for a couple of minutes. Later add chicken fillet, hot pepper and grated ginger. Fry a little more. Next add soy sauce and spinach. At the end of production, place rice noodles in a saucepan with the previous ingredients and mix everything thoroughly. The salad is best served warm.

Salad with rice noodles and peas

rice noodles – 500 g
sunflower oil – 25 ml
grated ginger – 1 tsp.
soy sauce – 3 tbsp. l.
garlic – 3 cloves
green peas – 300 g
roasted peanuts - for decoration
peeled shrimp - several pieces

Boil the rice noodles and check for doneness. Drain the water, cool slightly.
Heat sunflower oil and place grated ginger and garlic in a frying pan. Fry this mixture for a few seconds. After this, pour soy sauce and half a glass of boiling water into the frying pan. Place rice noodles and peas after this. Mix everything and simmer for 3 minutes.
Place the finished mixture in a bowl and dry. Garnish the warm salad with roasted peanuts and several peeled shrimp.

Rice noodle salad is an immediately delicious, delicious and satisfying dish. It’s quite simple to prepare; you can deliciously feed the whole family something unusual. This salad can be eaten either cool or warm; in any case, the dish will not spoil its own taste.