Southeast Asian Rice Noodles With Calamari And Herbs Recipes

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CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 18



Crispy Shrimp or Calamari with Chinese Noodles and Spicy Garlic Sauce image

Steps:

  • Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
  • Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
  • Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
  • Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
  • To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
  • Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

Oil for deep-frying
2 tablespoons peanut oil
3/4 cup (4 ounces) sliced Double-Blanched Garlic, recipe follows
2 tablespoons sugar
1 cup rice wine
1/4 cup rice wine vinegar
2 tablespoons plus 1 teaspoon dark soy sauce
4 ounces carrots, peeled, trimmed, and cut into julienne (about 1 cup)
4 ounces haricots verts, trimmed, blanched, and refreshed (about 1 cup)
4 ounces green onions, trimmed and cut into strips (about 1 cup)
2 teaspoons Vietnamese chile sauce
12 ounces fresh Chinese egg noodles or thin spaghetti
1 pound large shrimp, cleaned and tails removed, or, 1 pound calamari, cleaned and cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
About 1/2 cup flour
1/4 teaspoon sesame oil
3 heads garlic
Kosher salt

RICE NOODLES WITH GARLIC AND HERBS

Categories     Garlic     Herb     Tomato     Side     Vegetarian     Dinner     Basil     Bell Pepper     Summer     Pan-Fry     Noodle     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 15



Rice Noodles with Garlic and Herbs image

Steps:

  • In an 8- or 9-inch skillet heat 1 cup oil over moderate heat until hot but not smoking and fry shallot, stirring, until golden, 1 to 2 minutes. Transfer shallot with a slotted spoon to paper towels to drain. Fry garlic in same hot oil and drain in same manner.
  • In a small bowl stir together tamarind and warm water, mashing tamarind gently, and strain mixture through a fine sieve set over a bowl, pressing hard on solids. Stir in fish sauce, vinegar, sugar, and water.
  • In a large bowl soak noodles in cold water to cover 15 minutes. Drain noodles and in a kettle of boiling salted water cook until just tender, 1 to 2 minutes. In a colander drain noodles and rinse under cold water. Drain noodles well.
  • In a large skillet cook onion and bell pepper in remaining 2 tablespoons oil over moderate heat, stirring, until softened and add tomatoes, noodles, and sauce. Cook mixture, stirring, until heated through. Add herbs, garlic, and shallot and toss noodles well.

1 cup plus 2 tablespoons vegetable oil
1/2 cup thinly sliced shallot
1/3 cup thinly sliced garlic
1/4 cup tamarind (from a pliable block)
1/2 cup warm water
3 tablespoons Asian fish sauce (preferably naam pla)
3 tablespoons rice vinegar
1 1/2 tablespoons firmly packed brown sugar
1/4 cup water
3/4 pound dried flat rice noodles (about 1/4 to 1/2 inch wide)
1 small onion, sliced thin
1 small red bell pepper, cut into thin strips
3/4 pint vine-ripened cherry tomatoes, quartered
1/4 cup thinly sliced fresh Thai basil leaves or Italian basil leaves
1/4 cup chopped fresh coriander

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