What are some easy recipes that include thin rice noodles?

They are the kind you don't cook, but soak in warm water for a few minutes.What are some easy recipes that include thin rice noodles?
Gosh.. I live in Singapore and have never heard of a dish called Singapore noodles. Looking at the recipe also makes me wonder what kind of dish it is. i think someone just wrote a recipe and passed it off as Singapore noodles.


Stir fry the soaked noodles with garlic, omelette, green leafy veggies, dark soy sauce, salt, pepper. Simple.


Throw them into some flavoured clear broth. Like chicken or beef. Add in slices of whatever meat you like, green leafy veggies and spring onions.


I love rice noodles in laksa!What are some easy recipes that include thin rice noodles?
FUMI SALAD


8 tablespoons almonds - slivered - toasted


8 tablespoons sesame seeds - toasted


1 head of cabbage -shredded


6 green onions - sliced


4 tablespoons sugar


2 teaspoons salt


1 teaspoon pepper


2 tablespoons Accent Seasoning


6 tablespoons rice vinegar


3/4 cup salad oil


2 packages of Top Ramen


(NOODLES ONLY - crumbled)


Toast nuts and seeds in a heavy skillet on top the stove. Heat slowly over low heat, shaking the pan like you would for popcorn. Cook until slightly browned. Takes about 10 minutes. Set aside to cool. Shred cabbage and slice onions; mix together in bowl. Combine sugar, salt, pepper and Accent Seasoning together and drudge into cabbage. Mix vinegar and oil together adding to cabbage and stir. Crumble Ramen noodles adding to cabbage along with the nuts and seeds. Stir. Refrigerate.
RICE-STICK NOODLE SALAD WITH VIETNAMESE SHRIMP








For dressing


1/3 cup Asian fish sauce


1/4 cup rice vinegar (not seasoned)


3 tablespoons sugar


1 1/2 tablespoons fresh lime juice


3 large garlic cloves, minced


1/2 teaspoon dried hot red pepper flakes


1 pound large shrimp (16 to 20)


1/2 lemon


1 English cucumber


4 scallions


1/2 pound rice-stick noodles


1 cup fresh mint sprigs


1/2 cup fresh coriander sprigs


2 tablespoons chopped peanuts














Make dressing:


In a bowl stir together all dressing ingredients until sugar is dissolved. Chill dressing, covered, 1 hour.


Shell and devein shrimp. In a large saucepan of salted boiling water cook shrimp with lemon 2 minutes, or until just cooked through. In a colander drain shrimp and rinse under cold water to stop cooking. Halve shrimp lengthwise.





Halve cucumber lengthwise and seed. Cut cucumber halves and scallions crosswise into 2 1/2-inch pieces and cut pieces lengthwise into julienne strips.





In a bowl soak noodles in hot water to cover 15 minutes to soften. While noodles are soaking, in a 6-quart kettle bring 3 1/2 quarts salted water to a boil. Drain noodles in colander and cook in boiling water 45 seconds, or until just tender. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles well and with scissors cut into 4-inch lengths.





Divide noodles, shrimp, vegetables, and dressing among 4 bowls and sprinkle with herbs and peanuts. To eat, pull herbs from sprigs and toss with noodles.





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Singapore Noodles





This version of Singapore Noodles is made with shrimp. You'll find another recipe for Singapore Noodles made with barbequed pork by clicking on the link.





INGREDIENTS:


1/4 pound thin rice stick noodles (rice vermicelli)


1 pound medium shrimp


2 cups mung bean sprouts


1 red bell pepper


2 cups shredded Napa cabbage


2 carrots


2 green onions


3 teaspoons minced ginger


1/4 cup water or chicken broth


1/2 teaspoon soft brown sugar


1/2 teaspoon salt


1/4 teaspoon freshly ground pepper


4 tablespoons vegetable oil for stir-frying


1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste





PREPARATION:


Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.





Shell and devein the shrimp if needed. Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.





Clean all the vegetables. Rinse and drain the mung bean sprouts. Cut the red bell pepper in half, remove the seeds and cut into thin strips. Shred the Napa cabbage. Peel the carrots and cut into thin slices. Cut the green onion into thin slices. Mince the ginger.





Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.





Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.





Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage. Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the noodles. Stir in the green onions.


Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce. Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired. Cook until the sauce is absorbed. Serve hot.
Mix boiled rice with crab meat, beacon bits, diced carrots and tomatoes. Ypu may add a lil bit of parsley on top for better taste.
just boil them up!