1. Glass vermicelli with shrimp and sauce

INGREDIENTS:
● glass vermicelli (aka rice) - 100g.
● peeled shrimp - 200g.
● garlic - 8-10 cloves
● dried chili pepper - on the tip of a knife
● salt, pepper, olive oil

PREPARATION:
Even though they are already boiled, place the shrimp in boiling water with 2 crushed cloves of garlic, salt and a tablespoon of olive oil. Let it boil and quickly drain in a colander.
In a frying pan, fry 3 cloves of garlic in olive oil, pre-chopped, so that the oil acquires an amazing aroma, remove the garlic and fry the shrimp in this oil for 2 minutes. on each side until golden brown. Pour boiling water over glass vermicelli, add a spoonful of oil, salt and leave for 5-7 minutes dance, then drain in a colander with a fine mesh

And of course, make the sauce while the vermicelli is cooking:
● cherry 5-6 pcs.
● half a bell pepper
● remaining garlic - 4-5 cloves
● chili to taste
Finely chop the garlic, place in a frying pan, fry, add finely chopped peppers and cherry tomatoes, cut into 4 parts, chili and simmer over low heat for 5-7 minutes.
Well, that seems to be all, now we form portions - put vermicelli on a plate, sauce and fried shrimp on top - and very quickly run to eat.

2. Rice noodles with vegetables and seafood

INGREDIENTS:

● 1 bell pepper
● 1 small carrot
● 2 large handfuls of green beans
● cauliflower optional
● 3 cloves of garlic
● half a small onion
● assorted seafood about 200-300g
● vegetable oil
● salt and pepper mixture

PREPARATION:
Fry carrots, onions, bell peppers, and garlic in a small amount of vegetable oil (it is better to cut the vegetables into strips). Add beans with seafood, season and simmer until the liquid evaporates (stirring occasionally). In a deep bowl, pour salted boiling water over the noodles for 3 minutes. During this time, the noodles should get wet. Cut the noodles with scissors (you don’t have to cut them) and add them to the pan with the rest of the ingredients. Add a little vegetable oil and fry on maximum heat for about 5-7 minutes, stirring constantly.

3. Rice noodles with vegetables and chicken

INGREDIENTS:
● 1 chicken breast or 2 fillets
● 1 “skein” of rice noodles (enough for 2 large servings)
● a handful of green beans (pre-defrost and chop if desired)
● medium carrot
● 3-4 cloves of garlic
● half a bell pepper
● growth oil
● soy sauce (optional)
● salt and chilli pepper

PREPARATION:
Fry the carrots and garlic, cut into strips, in a small amount of vegetable oil. Add the chopped chicken breast, fry everything together for about 2-3 minutes, add the rest of the vegetables, season and fry for about 8 minutes on high heat, stirring constantly. In a deep bowl, pour salted boiling water over the noodles for 3 minutes. During this time, the noodles should get wet. Place the noodles in a colander (cut them if desired). Add to the chicken and vegetables. If desired, add soy sauce (do not forget that you have already salted the noodles and vegetables with chicken) and fry everything together over high heat for 2-3 minutes, stirring constantly.

4. Rice noodles with vegetables

INGREDIENTS:
● rice noodles (1 large “piece” from the package is enough for 2 large servings)
● green beans
● red bell pepper
● carrots
● bow
● salt

PREPARATION:
In a deep bowl, pour salted boiling water over the noodles for 3 minutes. During this time the noodles should get soggy
After the time has passed, drain in a colander. While the water is draining, put the beans in salted water to cook. After boiling, it should cook for another 5 minutes. Fry carrots, peppers and onions in a small amount of oil (5 minutes on high, 10 on medium), stirring occasionally to avoid burning and add a little salt. Remove the finished beans from the water, chop and add to the vegetables. Fry together on high for about 5 minutes. Add noodles to the vegetables in the pan (you can pre-cut them with scissors) and fry everything together for another 5-7 minutes.

5. Glass noodles with minced meat and vegetables

INGREDIENTS:
● 250 g glass noodles
● 1 small cucumber
● 3 medium tomatoes
● 1 clove of garlic
● 1 small onion
● 500 g minced meat
● 1 small chili pepper
● greens (dill, parsley, green onions)
● lemon juice
● soy sauce
● salt, pepper

PREPARATION:
Pour boiling water over glass noodles and leave for 15 minutes. Then place on a sieve and rinse with cold water. Let it drain. The noodles can be cut with scissors, making it easier to mix and eat. Finely chop the onion, chop the garlic. Chop the hot pepper. Heat 1 tbsp in a frying pan. l. sunflower oil. Fry the minced meat, add onion, garlic, hot pepper, add salt and fry until all the liquid has evaporated.

Wash the cucumber, cut in half, remove the seeds and cut into half rings. Cut the tomatoes into 4 parts, remove the pulp and cut into strips. Chop the greens. Mix minced meat, vegetables, herbs and glass noodles. Add soy sauce and the juice of half a lemon to taste. Add salt and pepper to taste. Mix everything well. You can sprinkle with sesame seeds before serving.

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• Rice noodles - 300 gr.
• Peeled shrimp - 300 - 400 gr.
• Milk - 0.5 liters
• Wheat flour - 1.5 tbsp. spoons
• Butter – 200 gr
• Green onions - 1 bunch
• Dill - 1 bunch
• Ground turmeric - 0.5 teaspoon
• Salt, pepper, spices to taste

Preparation

To prepare rice noodles in creamy sauce with shrimp, you can use rice, buckwheat and wheat noodles. Today we will prepare our dish from rice noodles, as they turn out to be especially tender.

Boil rice noodles in salted water for 4 minutes. Then rinse with cold water and let the excess water drain, leaving it in a colander.

The rice noodles are soft white in color, elastic and have a delicate rice aroma.

Place a deep saucepan with a thick bottom on the fire, add 200 grams of butter.

Shrimp can be bought in any supermarket in peeled form. Defrost, wash and place in a saucepan with melted butter. The shrimp will give up some water and you will get a broth. Fry the shrimp in this creamy broth for 2 - 3 minutes. Then carefully remove the shrimp into a separate bowl.

Reduce the gas to a minimum and add 1.5 tablespoons of wheat flour to the creamy shrimp broth.

Using a whisk, mix the flour mixture very quickly for 20 - 30 seconds.

Then add warm milk and keep stirring our sauce with a whisk. At the same time, gas remains at a minimum.

We also add spices and salt to taste. If you like it spicy, you can add red, hot chili pepper. Mix everything well and add gas to medium.

Wash the green onions and dill and chop them with a knife.

Place the chopped greens in a saucepan with creamy sauce.

Without removing from the heat, use a blender to grind the greens and mix everything well. The result is a homogeneous and very aromatic, not thick mass.

Then add fried shrimp to the creamy sauce.

Mix well, cook for another 1 - 2 minutes.

I recently discovered wonderful ready-made sauces for Chinese, Thai and Japanese cuisine. One of them is Pad Thai sauce for rice noodles,

one package is enough for 4 servings, this is an excellent choice for a quick and tasty evening dinner)
Pad Thai is a dish that Thais themselves consider to be the main dish in Thai cuisine. You can cook it not only with meat, but also with chicken or shrimp. The main criterion for the correctness of a dish is the transition of tastes, when first you feel a sweet taste, then sour, and finally spicy. To succeed, you need to prepare the sauce correctly.

reduce the heat to low and cook for 6 minutes without a lid (I took the entire package)

Heat a wok, pour vegetable oil into it and fry the shrimp (I had frozen, boiled and peeled ones), add a little salt, add 2 finely chopped cloves of garlic

and a little lemon juice

Then, when the shrimp are fried and the excess moisture has evaporated, since the shrimp were frozen, put the bell pepper cut into strips into the wok (I also had frozen and chopped)

Mix everything well and add the sauce, meanwhile the noodles are already cooked. Transfer the rice noodles to the wok and mix everything well (if it turns out a little dry, the sauce can be diluted with water from cooking the noodles). And all our Pad Thai noodles are ready)

P.S. According to the classic recipe, the noodles are fried and peanuts are added, but I like it this way better. The noodles are moderately spicy, I think it goes best with cold white wine or like I did with a mojito)

Bon appetit!

If you love Chinese cuisine, then you've probably tried rice noodles with shrimp at least once. And everyone who has tried this dish becomes a fan forever. For those who want to learn how to cook such a delicious dish on their own, we have selected recipes for making rice noodles with seafood.

Please note that for a successful dish it is very important that your noodles are not soggy or mushy. Therefore, first you need to figure out how to cook rice noodles correctly. There are many options here, depending on thickness and other factors, so it's best to follow the instructions on the package.

Rice noodles with seafood - recipe

Ingredients:

• rice noodles – 1 package;
• seafood mixture - 1 package;
• garlic – 2-3 cloves;
• soy sauce – 3-4 tbsp. spoons;
• olive oil – 2 tbsp. spoons.

Preparation

Cook the rice noodles according to the recipe on the package and place in a colander to drain. Peel and chop the garlic, and then fry in a frying pan in olive oil. Pour the sauce into it, then add the seafood and fry everything together for 10 minutes, stirring occasionally.

At the end, transfer the noodles into the frying pan, mix everything well again, and serve, sprinkling with ground black pepper if desired.

Rice noodles with shrimp - recipe

Ingredients:

• unpeeled shrimp – 500 g;
• tomatoes in their own juice – 300 g;
• parsley – 1 bunch;
• garlic – 2 cloves;
• olive oil – 2 tbsp. spoons;
• dry white wine – 100 ml;
• rice noodles – 200-250 g;
• ground red hot pepper – ½ teaspoon;
• salt.

Preparation

Peel the shrimp and crush the garlic cloves with a knife. Place them in a frying pan with heated oil and fry for 2 minutes, stirring occasionally. Add chopped parsley to them and stir. Then pour in the wine and simmer until at least half of the liquid has evaporated.

Cut the tomatoes into pieces and add them to the frying pan along with the juice and hot pepper. Mix everything well, cover with a lid and simmer for 5 minutes. Prepare the rice noodles according to the instructions on the package, transfer them to the pan, stir and serve.

Rice noodles with squid

Ingredients:

• cleaned squid – 500 g;
• broccoli – 500 g;
• onion – 1 pc.;
• rice noodles – 350 g;
• sugar – 1 tbsp. spoon;
• soy sauce – 3 tbsp. spoons;
• vegetable oil – 3 tbsp. spoons;
• rice sauce – 3 tbsp. spoons.

Preparation

Prepare the noodles as directed on the manufacturer's packaging and leave to drain. Wash the broccoli, divide into florets and blanch in salted water for 3 minutes. Drain the water and set the cabbage aside for now. Cut the squid into small strips and the onion into large cubes.

Heat the oil in a frying pan or wok and fry the onion and squid for 2 minutes over high heat. Then add broccoli to them and fry for a couple more minutes. Then place the noodles in the pan, add sauces and sugar, and heat everything together over high heat for another 3-4 minutes. Serve immediately.

Rice noodles with mussels

Ingredients:

Preparation

Remove the seeds from the bell pepper, wash it and chop it into strips. Chop green onions, cilantro and garlic. Grate the ginger on a fine grater. Heat the oil in a frying pan and fry the garlic and ginger for a minute. Add pepper to them and cook for another 3 minutes.

Then put the mussels in the pan, mix everything, and fry for 5-6 minutes. Cook the noodles according to the recipe on the package. Grate the lemon zest and add to the mussels along with the cilantro and noodles. Warm the dish for about 3 minutes and serve, sprinkled with green onions.