Looking for an oriental recipe...?

Question

I've been trying to come up with an oriental recipe with a few ingredients. I will say this... my love is thai food-- when I lived in Arizona I frequented a Thai restaurant that had a garlic beef dish with rice noodles that was ideal.... but I don't know how to make it.

What I want:

-A noodle dish (not a soup however)... preferably rice noodles.

-Either with chicken or beef

-Extremely Spicey-- but not crappy spicey-- nothing like tabacco sauce

-Onions included (either green or white).

-not a whole lot of vegetables (other than onions) included in this.

Any ideas?

Answer 1

Yeah singapore vermicelli, it's like the chinese version of a paella.  Lots of stuff with rice noodles instead of rice.  My favorite food.  It's not saucy like a soup it's like, well, paella, look up a recipe on google.  Basically its rice noodles with vegetable like carrot, celery, peppers ect and chicken, shrimp and pork with a curry type flavor.

Answer 2

try this one

Beef With Rice Noodles (Kway Teow)

Ingredients:

300 g lean filet of beef

600 g rice noodles(fresh or dry) or kway teow(if dry, blanch them till they are 95% cooked)

100 g chinese chives (optional)

500 g bean sprouts, with roots and heads removed

6 tablespoons canola oil

4 slices ginger

5  garlic cloves, minced

SEASONING

1 1/2 tablespoons soya sauce

2 teaspoons Chinese wine

1 1/2 tablespoons oyster sauce

1 teaspoon white sugar

1 teaspoon cornflour

1 teaspoon sesame oil

1 tablespoon canola oil

Directions:

1. Slice beef THINLY against the grain.

2. Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.

3. Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.

4. Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.

5. Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).

6. Add rice noodles and stir fry for about 4 minutes till lightly browned.

7. Set the noodles aside.

8. Heat remaining oil in wok, add beef, remaining marinade and ginger slices.

9. Stir fry beef till colour changes.

10. Add rice noodles and bean sprouts, stir fry till everything is well coated.

11. Serve hot.

http://www.recipezaar.com/65017

(*-*)

Answer 3

8 ounces Chinese noodles (medium thickness)

5 tbsps oil

4 carrots, cut into thinly sliced rounds

8 ounces broccoli, cut into flowerets

4 green onions, diagonally sliced

12 Chinese mushrooms, soaked 30 minutes

1 clove garlic, peeled

1-2 tsps chili sauce, mild or hot

4 tbsps soy sauce

4 tbsps rice wine or dry sherry

2 tsps cornstarch

Cook the noodles in boiling, salted water for about 4 to 5 minutes. Drain well, rinse under hot water to remove starch, and drain again. Toss with about 1 tbsp of the oil to prevent sticking.

Place the carrots, broccoli, and green onions in boiling water for about 2 minutes to blanch. Drain and rinse under cold water to stop them cooking, and leave to drain dry. Remove and discard the mushroom stems and slice the caps thinly. Set aside with the other vegetables.

Heat a wok and add the remaining oil with the garlic clove. Leave the garlic in the pan while the oil heats and them remove it. Add the carrots and broccoli, and stir-fry about 1 minute. Add mushrooms and onions, and continue to stir-fry, tossing the vegetables in the pan continuously.

Combine the chili sauce, soy sauce, wine, and cornstarch, mixing well. Pour over the vegetables and cook until the sauce clears. Add the noodles, toss together well to heat them through, and serve immediately.

Answer 4

Try the classic Thai noodle dish , 'Pad Thai'. It's a great infusion of many flavours and you can make it as spicy as you like! You can find the recipe here: http://www.thai-food-online.co.uk/padtha...

Answer 5

here is one that i do alot: take beef or chicken or pork which ever you are in the mood for put it in a bowl then add oyster sauce massage it in add some garlic (depends on how much you like garlic), then some onion cut into strips, you can add thai chili peppers in if you want as well just slice into pieces and mix in as well depending on how spicey you want it then let that marinade just for a little while at least 10, 15, 20 mins or longer, then either grill it or you can cook it in the oven till done as for the noodles i usualy use rice either white or sticky rice but i guess you could use like spring roll noodles but i would prolly just use rice. hope you like it as much as me

Answer 6

There are 2 recipes below...I think you could use whatever kind of meat you like for either.

Bon Apetit!

Stir-Fried Chicken and Rice Noodles

INGREDIENTS

2 1/2 teaspoons cornstarch

1/3 cup reduced-sodium soy sauce

1/4 cup white wine or chicken broth

2 teaspoons sesame oil

1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces

1/2 cup reduced-sodium chicken broth

2 tablespoons sugar

1 tablespoon Worcestershire sauce

3/4 teaspoon chili powder

3 ounces uncooked Asian rice noodles

4 teaspoons canola oil, divided

3 cups fresh broccoli florets

2/3 cup chopped green onions

3 garlic cloves, minced

2 teaspoons minced fresh gingerroot

1/4 cup unsalted dry-roasted peanuts

DIRECTIONS

In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside.

Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.

Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts

Pancit

INGREDIENTS

1 (6.75 ounce) package rice noodles

5 tablespoons vegetable oil, divided

1 small onion, minced

2 cloves garlic, minced

1/2 teaspoon ground ginger

1 1/2 cups cooked small shrimp, diced

1 1/2 cups chopped cooked pork

4 cups shredded bok choy

3 tablespoons oyster sauce

1/4 cup chicken broth

1/4 teaspoon crushed red pepper flakes

1 green onion, minced

DIRECTIONS

Soak the rice noodles in warm water for 20 minutes; drain.

Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.