Rice noodles are a versatile and healthy ingredient that can be used in a variety of dishes. They are naturally gluten-free and can be paired with a wide range of proteins, vegetables, and sauces. Whether you're looking for a quick weeknight meal or a flavorful side dish, rice noodles are a great option. This article explores several healthy and delicious rice noodle recipes, offering options for various tastes and dietary needs.
Healthy Drunken Noodles (Pad Kee Mao)
This lightened-up and simplified version of the popular Thai stir-fried dish, Pad Kee Mao, is a must-try. Inspired by the numerous requests for Asian stir-fry recipes, this recipe aims to deliver the authentic flavors of Drunken Noodles without requiring a trip to multiple specialty stores. While it may not be entirely traditional, it's easy to make and healthier than many restaurant versions.
Ingredients
- Rice Noodles: While thinner Pad Thai rice noodles can be used, wide rice noodles are recommended for a more authentic experience.
- Protein: Chicken breasts are a great option, but tofu or shrimp can be substituted.
- Veggies: Bell pepper, onion, garlic, and green onion are essential. Other options include shredded carrots, sliced mushrooms, bok choy, kale, and spinach.
- Low-Sodium Soy Sauce: Used in place of a mixture of dark and light soy sauce to simplify the ingredient list.
- Honey: Adds depth of flavor and balances the saltiness. Maple syrup or brown sugar can be used as alternatives.
- Oyster Sauce: Provides a deep, savory flavor.
- Fish Sauce: An essential ingredient for the classic Thai flavor.
- Chilis: Optional, but adds a nice kick. Serrano peppers can be used if Thai chilis are not available.
- Basil: The key ingredient that gives this dish its authentic Drunken Noodles flavor. Thai basil is preferred, but standard basil works as well.
Instructions
- Cook rice noodles according to package directions. Run cooked noodles under cold water, then drain and gently pat dry with paper towel. Toss with the 1 tsp olive oil. Set aside.
- Mix sauce ingredients together in a small bowl. Set aside.
- Spray a large skillet with cooking spray. Season chicken lightly with salt and pepper. Over medium-high heat, cook chicken until brown and cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, sauté garlic and chili until just fragrant, about 30 seconds. Add onion and bell pepper to skillet. Sauté until just soft, about 5 minutes. Add carrots and green onion to skillet. Sauté another 2-3 minutes.
- Push veggies to the sides of the skillet. Add noodles to the center and sauté until just slightly browned, about 2-3 minutes.
- Toss noodles, veggies, and chicken together in the skillet. Add in the sauce and continue to sauté for another couple of minutes, until the sauce has absorbed into the noodles and all ingredients are evenly distributed.
- Remove from heat, then mix in the basil. Serve immediately.
Quick and Easy Healthy Noodle Bowls
These noodle bowls are perfect for a quick and easy meal prep option. They take only 10 minutes to prepare and are highly adaptable to your favorite vegetables and protein sources.
Ingredients
- Vermicelli Noodles: These noodles cook quickly, making this recipe ideal for meal prep.
- Mushrooms
- Pak Choi
- Spring Onion
- Stock Cube
- Miso Paste
- Soy Sauce (optional)
- Protein: Grilled chicken, prawns, or crispy tofu.
Instructions
- To 5 meal prep containers, add a serving of mushrooms, pak choi, rice noodles, spring onion, ½ a stock cube and a heaped tsp/tbsp of miso paste.
- Seal the container and place in the fridge.
- When you’re ready to eat, empty the contents of the meal prep container into a bowl and add 400ml of boiling water.
- Add 1 tbsp of soy sauce and pop in the microwave for 2 minutes.
- Stir and enjoy! Include a lean source of protein such as grilled chicken, prawns, or crispy tofu for a satisfying and balanced meal.
Garlic Rice Noodles
Garlic rice noodles are an easy and flavorful side dish that pairs well with a variety of proteins and vegetables. Inspired by dishes like Singapore noodles and Thai garlic noodles, this recipe brings global flavor to your table with pantry-friendly ingredients and Asian-style stir-fry techniques.
Ingredients
- Rice Noodles: Medium-width rice noodles work best.
- Butter: Used to sauté the shallot and garlic.
- Shallot: Adds a sweet taste to the dish.
- Garlic Cloves: Fresh minced garlic is recommended.
- Brown Sugar: Helps offset the bitterness of the garlic and thicken the sauce.
- Soy Sauce: Adds a savory flavor to the noodles. Use low-sodium soy sauce or coconut aminos for a gluten-free option.
- Green Onions: Used to garnish the noodles.
Instructions
- Prepare rice noodles al dente according to the package directions, without rinsing, and set aside.
- Meanwhile, in a large skillet on medium-high heat, melt the butter then add the shallot and garlic, cooking for 1-2 minutes, until fragrant.
- Add sugar and mix in until incorporated.
- Pour in the soy sauce and simmer for 1 minute.
- Add the noodles and cook another 3-5 minutes until the noodles have absorbed the sauce.
- Serve garnished with green onions.
Tips and Variations
- Noodle Options: Feel free to experiment with other types of noodles like egg noodles, wheat noodles, or even ramen noodles.
- Add Protein: Enhance this dish by adding cooked shrimp, chicken, or tofu.
- Vegetable Boost: Incorporate vegetables such as bok choy, snow peas, or green beans for added nutrition and color.
- Spice It Up: For those who enjoy a kick, add red pepper flakes or a drizzle of homemade chili garlic sauce.
- Flavor Enhancers: Consider adding a splash of fish sauce or oyster sauce to deepen the umami flavor.
Rice Noodles with Spicy Peanut Sauce
This recipe features tender rice noodles tossed with sautéed vegetables and a creamy, spicy peanut sauce. It's a hearty and satisfying meal that is also light and fresh. This dish is gluten-free, vegan, and can be made in less than 30 minutes.
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Ingredients
- Rice Noodles: Pad Thai style noodles are recommended for their texture and shape.
- Peanut Butter: Use an all-natural brand for the best flavor.
- Soy Sauce: Adds a salty, tangy flavor. Substitute with coconut aminos for a gluten-free option.
- Honey: Adds a touch of sweetness. Maple syrup or coconut sugar can be used as alternatives.
- Lime Juice: Fresh lime juice helps balance the sweet and salty flavors.
- Sambal Oelek Chili Paste: Adds a pop of heat. Sriracha or your favorite hot sauce can be substituted.
- Olive Oil
- Onion
- Carrots
- Bell Pepper
- Garlic
- Ginger
- Broccoli Florets
- Scallions
- Fresh Cilantro
Instructions
- Cook rice noodles according to package directions. Always use a larger pot with more water. Stir the pot while the noodles cook and rinse the noodles with cold water after boiling to remove any lingering starches.
- Make your sauce. Add peanut butter, water, soy sauce, honey, fresh lime juice, sesame oil, and chili paste to a large bowl and blend with an immersion blender until smooth. Stir in red pepper flakes and set aside.
- Heat a large skillet to medium and add olive oil. Add onion and cook for 2-3 minutes, or until translucent.
- Next, add carrots, bell pepper, garlic, and ginger. Cook for an additional 3-4 minutes until veggies start to soften.
- Add broccoli florets and cook for an additional 2-3 minutes until softened.
- Turn heat to low and add cooked rice noodles, scallions, and 3/4 of the sauce to the pan, stirring until evenly combined.
- Remove from heat and top with fresh cilantro and remaining 1/4 of the spicy peanut sauce.
Chicken Stir Fry with Rice Noodles
This recipe is a great way to use up leftover vegetables and dried noodles in your pantry. It's a quick and easy stir-fry that is loaded with veggies and light on the noodles.
Ingredients
- Rice Noodles: Thin rice sticks are recommended as they only need to be soaked in boiled water.
- Chicken
- Cornstarch
- Oil
- Garlic
- Onion
- Carrot
- Choy Sum stems and leaves
- Capsicum (Bell Pepper)
- Mushrooms
- All Purpose Stir Fry Sauce: Or a combination of soy sauce, Chinese cooking wine, sugar, and sesame oil.
Instructions
- Mix chicken, cornstarch and oil in a bowl.
- Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
- Just before cooking, soak noodles in hot water per packet directions, then drain.
- Heat oil in a wok or large skillet over high heat.
- Add garlic and onion, cook for 30 seconds.
- Add chicken, cook for 1 minute until it changes colour from pink to white.
- Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
- Add mushrooms, cook for 30 seconds.
- Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated.
Tips and Variations
- Tenderise Chicken: Tenderise chicken for stir fries using baking soda / bi carb which is one of the methods used by Chinese restaurants.
- Dark Soy Sauce: Use dark soy sauce for more flavour and a darker colour.
- Chinese Cooking Wine: Sub with Mirin (skip sugar if you do) or Dry Sherry.
- Noodles: Works great with any noodles.
- VEGGIE SUBS: Feel free to swap out the veggies for whatever you have.
- Don’t rehydrate the rice noodles until just before cooking.
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