Best recipe using rice noodles?

one that is kid friendly.....ty!!!Best recipe using rice noodles?
Singapore Noodles


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.Best recipe using rice noodles?
RICE NOODLE CRISPIES


Yield: Makes about 4 dozen.


1 14-ounce package confectioners milk chocolate, melted according to package directions*


1 6-1/2-ounce can cocktail peanuts


1 3-ounce can rice noodles








Combine chocolate, peanuts and rice noodles in large bowl.





Drop by teaspoonfuls onto wax paper.





Let set until firm.
1 noodles and 1 rice duh!
Vietnamese beef noodle soup, or pho.





Just simmer beef stock bones in water with a cloth bag of anise, ginger, and cinnamon, then add chicken broth. Add sugar and pepper and salt or fish sauce (the Vietnamese seasoning staple) to taste. Boil the noodles in a separate pot, drop in a few whole, charred, soup onions (the tiny ones), and then pull out and separate in serving bowls. Spoon the broth with very very thin-sliced pieces of beef and beef meatballs into the bowls. The heat of the broth should cook the meats. If the beef does not cook well enough, just let them simmer in the original broth pot for awhile. Remember to serve with hoisin sauce on the side, for dipping.





You can serve it to your kids, and they'll love the rich flavor and the slurping. You can tell them that in Vietnam that the greatest sign of appreciation to the cook is lots of slurping, and they'll love that. You can even offer them chopsticks. You can also let them squeeze their own lime juice into the soup.





For grown-ups, you can add some vegetables, like onions, green onions, Chinese parsley, Thai basil, Thai coriander, Escarole lettuce, bean sprouts, and mint. You can also try dipping your meats with hoisin sauce and spiracha hot sauce.





I'm sure your family will enjoy this.