Rice sticks

Cafe Society
1

The package says you can fry them.
Do you have any receipes?
:slight_smile:

2

I was going to say, “It sure does if you don’t use a non-stick pan.”

Rice sticks? Never heard of them but a quick google brings up a number of recipes.

3

Here is a family favorite - if your local grocery store doesn’t have a decent Asian food section, you may need to find an Asian market.

Oh, and in the tradition of Chinese cooking, the quantity of ingredients is pretty much eye-balled and depends on what is in the fridge.

One package of rice sticks
about a half pound (give or take) of ground beef or pork (you could probably use chicken or turkey too)
1 small cabbage, shredded
5 to 6 large dried mushrooms, more or less depending on preference. ( I use something of the shitaki variety - flat and dark brown qualifies)
dried shrimp, about a handful (optional)
soy sauce
pepper, white preferrably

Assembly:

  1. soak mushrooms and shrimp (separately) in water for about 20 minutes. Chop mushrooms into thin slivers, depending on how thin you can get them
  2. soak the rick sticks in a big bowl filled with hot water for about the same amount of time as the mushrooms.
  3. in a large wok or fry pan with a lid over med-high heat, cook the ground meat of your choosing for a few minutes; separate into little bits.
  4. toss in the cabbage, cook.
  5. toss in the mushrooms & shrimp. stir for another couple of minutes
  6. drain the rice sticks (it’s OK if it is not completely drained - I just pick up the noodles by hand) and put into the wok or fry pan.
  7. stir, mixing the ingredients.
  8. add soy sauce & pepper to taste (go slow, taste often). toss to get even distribution
  9. turn the heat to medium, cover for about 5-10 minutes until warmed and the noodles are soft. leave it over the heat, uncovered, if it is too “saucy” until your desired consistency. If it is too dry, add water and cover.

serve!

4

For gods sake, do not boil them like normal noodles! You’ll end up with a gelatinous mass, so just soak them in hot water. It’s a classic newbie mistake, and often happens to cellophane noodles too.

Otherwise, just do a normal stir-fry with them. Try to use a bit more sauce than you would do normally.

5

Thanks.
I usually soak ans then stir fry them.

I’m looking for Doper recommended receipes (thanks, Intransit) involving them fried.
I popped some in hot oil and they sort of bloomed, and were interesting, but what do I do with them? Maybe they would be easier to eat with chop sticks…
:slight_smile:

6

With the fried unsoaked ones you could try something with a Thai or Vietamese flavour. (Making this up as I go):

Cooked minced pork and garlic
Bean sprouts
Torn Thai basil
Slivers of chilli
Some chopped soaked black fungus or shitake mushrooms
Chopped peanuts
Pan roasted rice (push raw rice around a pan until brown, grind to a powder)
Stir this together.

Fish sauce
A little sesame oil
Lime juice and/or rice vinegar
A little sugar - preferably palm sugar (the stuff that you grate off a lump)

Combine with deep fried noodles at the last minute. Serve cool as an entree.