Top 10 Delicious and Simple Brown Rice Noodle Dishes to Make at Home

Ingredients: (For 2 servings)

• 100g brown rice noodles
• 1 carrot
• 50g spinach
• 25g dried black fungus (wood ear mushrooms)
• 1 shallot
• 30g crab stick
• 30g vegetarian ham
• 2 tbsp sesame seeds
• 2 tbsp mayonnaise
• 1/2 tbsp vinegar
• 1/2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cooking oil
• Common seasonings (salt/pepper/sugar)
• Kitchen tools: blender, non-stick pan, bowls, pot, knife...

Instructions:

Prepare the ingredients:

• Peel and grate the carrot. Rinse the spinach and cut into 3-inch lengths. Slice the shallot thinly.
• Cut the vegetarian ham into small pieces. Soak the black fungus in water for 1-2 hours until softened, then rinse thoroughly with cold water and drain. Slice the mushrooms thinly.

Blanch the ingredients:

• Bring a pot of 1 liter of water and 1 tsp of salt to a boil. Add the brown rice noodles and cook for 3-4 minutes until soft. Drain and toss with 1/2 tbsp sesame oil.
• Blanch the carrot, spinach, and crab sticks separately for 2 minutes each.

Sauté the vegetarian ham and black fungus:

• Heat 1 tbsp cooking oil in a pan over medium heat. Add the vegetarian ham and black fungus, seasoning with 1/2 tsp salt and 1/2 tsp pepper. Stir-fry for 2-3 minutes.

Toast and grind the sesame seeds:

• Toast the sesame seeds in a pan until golden brown. Remove from heat and grind in a blender until finely ground.

Make the sauce:

• In a bowl, mix 2 tbsp mayonnaise, 1 tbsp sugar, 1/2 tbsp vinegar, 1/2 tbsp soy sauce, 1/2 tbsp sesame oil, and the ground sesame seeds.

Serving:

• Arrange all the ingredients on a plate, toss together, and drizzle the sauce over the top. Your brown rice noodles with vegetables and crab stick are now ready to enjoy!
• This dish offers a delightful blend of flavors from the crab stick, vegetables, and hearty brown rice noodles, complemented by a rich, flavorful dressing. It's a healthy option that won't add extra pounds!

Ingredients:

• 1-2 carrots
• 300g cabbage
• 1-2 tomatoes
• 150g mushrooms
• 75g brown rice noodles
• 30g onion, finely chopped
• 1 lemon
• 1 tsp toasted sesame seeds
• 10ml dark soy sauce
• 10ml white vinegar or mirin
• Cooking oil (or olive oil), sesame oil
• Garlic, ginger, green onions, cilantro

Instructions:

• Soak the brown rice noodles in hot water for about 2 minutes, then drain them well.
• In a small bowl, mix the dark soy sauce, vinegar, sesame seeds, and sesame oil to create the sauce. Stir well. If the vinegar is too sour, adjust with some honey or brown sugar if needed.
• Heat some oil in a pan, then sauté the onion and garlic until fragrant. Add the mushrooms, cabbage, carrots, and tomatoes, stirring them together. Pour in a portion of the sauce and cook for about 3 minutes.
• Add the soaked brown rice noodles and vegetables to the pan, pour the remaining sauce, and cook for another 3 minutes before turning off the heat.
• Serve the stir-fried noodles on a plate, garnished with green onions, cilantro, sesame seeds, and a squeeze of lemon. Add peanuts for extra crunch, if desired.

Ingredients:

• 350g minced crab meat
• 200g dry brown rice noodles
• Fried tofu, shallots, green onions
• 1 egg
• 3 tomatoes
• Side vegetables: perilla, basil, shredded banana blossom
• Seasonings: fish sauce, seasoning powder, salt, olive oil

Instructions:

• Strain the minced crab meat through a sieve with 1 liter of water.
• Once strained, bring the crab broth to a simmer over medium heat, stirring constantly to prevent the crab meat from sticking to the pot. Stop stirring once the crab meat begins to float. Set the crab meat aside to make crab cakes.
• Let the crab broth cool slightly, then add one egg. Mince the shallots and mix them into the mixture for added aroma. The egg will help bind the crab meat into a cake.
• Season the crab cake mixture with 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, and a pinch of salt. Mix well. Steam the mixture for about 15 minutes, and check for doneness by inserting a skewer; if it comes out clean, the crab cake is ready.
• Slice one tomato into wedges and dice the other two. Chop the green onions.
• Stir-fry the diced tomatoes with a pinch of salt until soft to create the base color for the broth. You can add a little water to speed up the cooking process. Mash the tomatoes as you stir-fry for a smoother texture.
• Return the crab broth to the pot, add about 300ml of water, and mix in the cooked tomatoes. Season to taste with salt and seasoning powder.
• Let the broth simmer for 2-3 minutes, then add 1 tablespoon of fish sauce for extra flavor. Add the remaining tomato wedges, fried tofu, and taste again to adjust the seasoning.
• Cook the brown rice noodles, then place them in a bowl. Add the crab cake pieces on top, garnish with green onions, and ladle the broth over the noodles.

Ingredients:

• 200g bok choy
• 100g shrimp
• 100g cheese tofu (or regular tofu)
• 150g squid balls
• 3 green onions
• 2 cloves garlic
• 3 tablespoons cooking oil
• 1 tablespoon oyster sauce
• Pinch of seasoning powder/pepper

Instructions:

Prepare and Marinate the Shrimp:

• Peel and devein the shrimp, then rinse them thoroughly and set aside to drain.
• Place the shrimp in a bowl, season with ½ teaspoon of seasoning powder and ½ teaspoon of pepper, then mix well. Let the shrimp marinate for 15 minutes.

Prepare the Other Ingredients:

• Wash and cut the bok choy into 3-inch pieces.
• Peel and finely chop the garlic.
• Wash the green onions, slice the green part into 2-inch sections, and finely chop the white part.
• Blanch the brown rice noodles in boiling water for 5 minutes, then drain and toss them with 1 tablespoon of cooking oil to prevent sticking.

Stir-Fry the Noodles:

• Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the garlic and chopped white part of the green onion, and sauté until fragrant. Add the shrimp and stir-fry until they turn red. Then, add the squid balls and stir well. Add the cheese tofu and continue to stir-fry for 5 minutes.
• Next, add the bok choy and stir-fry until the vegetables are just tender. Add 1 tablespoon of oyster sauce and ½ teaspoon of seasoning powder, then stir for 1 more minute before turning off the heat.
• Finally, add the pre-cooked rice noodles and stir well to combine everything.

Final Result:

• The stir-fried brown rice noodles are soft, delicious, and full of flavor, with sweet shrimp, chewy squid balls, creamy tofu, and fresh bok choy. This dish is both tasty and appealing!

Ingredients:

• 100g dry brown rice noodles
• 60g chicken breast
• 100g vegetables (e.g., spinach)
• 1/2 carrot
• 2 shallots
• 1 sprig cilantro
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• Salt to taste

Instructions:

Step 1: Prepare the Chicken Breast

• Remove the skin from the chicken breast, rinse with water, and rub with salt for 2-3 minutes before rinsing again.
• Pat dry or use a clean cloth to absorb the moisture, then slice thinly before chopping the chicken into small pieces. Prepare the other ingredients. Soak the dry brown rice noodles in cold water for 10 minutes, then drain.
• Peel the carrot, rinse, and cut it into thin strips. Peel and slice the shallots. Wash and drain the cilantro, removing the stems.
• Cut the base of the vegetables, then wash and drain them.

Step 2: Stir-fry the Noodles

• Heat a pan with 1 tablespoon of olive oil over medium heat and sauté the shallots until fragrant.
• Add the carrot and chicken breast, stir-fry for 1 minute, then add 50ml of water to prevent burning.
• Add the vegetables, stir until just tender, then add 1 tablespoon of soy sauce. Add the noodles and stir for 5 minutes until cooked through. Season to taste.
• Turn off the heat and plate the stir-fried noodles. Garnish with cilantro before serving. Enjoy!

Step 3: Final Dish

• The stir-fried brown rice noodles with chicken breast is delicious with soft noodles, tender chicken, and fresh vegetables, all infused with savory soy sauce.
• In just 15-20 minutes, you'll have a nutritious and tasty dish for breakfast or any meal. Enjoy making this dish!

Ingredients:

• Quail eggs
• 250g dry brown rice noodles
• 1 carrot
• Spring onions
• Seasonings, pepper, oyster sauce

Instructions:

• Soak the dry noodles in water until softened, then boil them until fully cooked. Once done, place the noodles in a bowl of water to clean them and let them drain.
• Stir-fry the quail eggs with minced garlic and season them lightly. Cover and cook for 4 minutes. Once the eggs are cooked, add celery, spring onions, onions, and chili. Stir-fry the mixture.
• When the vegetables are cooked and mixed with the eggs, add the noodles and stir-fry together.
• Before finishing, season with oyster sauce, pepper, and any other spices to enhance the flavor.
• Be cautious not to over-season the dish, as it may become too salty. The noodles are firm, so they won’t break apart when stir-fried.
• Serve the noodles on a plate, top with vegetables, and place the eggs on top. You can enjoy this dish with fish sauce or soy sauce.

Ingredients:

• 300g chicken breast
• 200g dry brown rice noodles
• 200g straw mushrooms
• 2 shallots
• Spring onions/coriander
• Salt and pepper

Instructions:

Prepare the chicken breast:

• Rub the chicken breast with 1 tablespoon of salt and rinse it 2-3 times with clean water, then let it drain.
• Cut the chicken into bite-sized pieces. Peel and finely chop the shallots.
• Season the chicken with chopped shallots, ½ teaspoon of pepper, and ½ teaspoon of salt. Mix well and let it marinate for 15 minutes to absorb the flavors.

Prepare the other ingredients:

• Clean the mushroom stems, then leave them whole or cut them in half depending on their size.
• Soak the mushrooms in a diluted saltwater solution for 5 minutes, rinse with clean water, and drain.
• Clean and chop the spring onions and coriander.

Blanch the noodles:

• Boil 500ml of water in a pot, add the brown rice noodles and cook for 3-4 minutes until soft but still slightly chewy. Turn off the heat.
• Place the noodles in cold water for 5 minutes, then drain them.

Prepare the broth:

• In the same pot, add 500ml of water and bring to a boil. Add ½ teaspoon of salt and the mushrooms, cooking for about 5 minutes.
• Add the marinated chicken to the pot and cook for 2-3 minutes until the chicken is just cooked through. Taste and adjust the seasoning.
• Place the noodles in a bowl, add the spring onions, coriander, and pieces of chicken, then pour over the mushroom broth to serve.

Result:

• This dish is now ready! The chicken is tender and flavorful, the mushrooms are savory and satisfying, and the brown rice noodles are perfectly chewy and delicious.
• It’s a dish you won’t want to miss—time to cook and enjoy!

Nguyên liệu: (Cho 2 người)

• Thịt bò 200 gr
• Bắp cải 200 gr
• Cà rốt 1/2 củ
• Đậu phộng 100 gr
• Rau răm 50 gr
• Rau mùi 50 gr
• Nước mắm 3 muỗng canh
• Tỏi băm 1 muỗng cà phê
• Ớt băm 1 muỗng cà phê
• Đường 1 muỗng cà phê
• Nước cốt chanh 1/2 muỗng canh
• Hạt nêm 2 muỗng cà phê
• Dầu ô liu 1 muỗng canh

Cách làm:

• Trụng bún: Bắc một nồi nước lên bếp, đợi nước sôi thì cho bún vào trụng trong 6 phút, sau đó vớt bún ra.
• Sơ chế nguyên liệu: Bắp cải mua về rửa sạch, sau đó cắt sợi nhỏ. Rau răm, rau mùi đem cắt nhỏ ra. Cà rốt đem gọt vỏ rồi bào sợi. Thịt bò mua về dùng muối chà xát lên miếng thịt, sau đó rửa lại với nước sạch, để ráo rồi cắt thành các miếng nhỏ vừa ăn.
• Xào thịt bò: Bắc chảo lên bếp và cho 1 muỗng canh dầu ô liu vào, khi dầu nóng thì cho bò vào xào trên lửa lớn khoảng 3 - 4 phút, nêm vào 2 muỗng cà phê hạt nêm rồi tắt bếp.
• Pha nước trộn: Để làm nước trộn, bạn hãy đem trộn đều hỗn hợp gồm: 3 muỗng canh nước mắm, 1 muỗng cà phê tỏi băm, 1 muỗng cà phê ớt băm, 1 muỗng cà phê đường, 1/2 muỗng canh nước cốt chanh, 3 muỗng canh nước lọc.
• Rang đậu phộng: Bắc chảo lên bếp và cho đậu phộng vào rang trên lửa lớn khoảng 3 phút, sau đó đem giã nhỏ đậu.
• Thành phẩm: Cho bún gạo lứt, bò và rau củ ra dĩa, trộn đều và rắc đậu phộng rang giã nhuyễn lên, rưới nước chấm trộn vào là hoàn thành. Món bún gạo lứt trộn rau củ thịt bò vừa đem đến một hương vị mới lạ, mùi hương gạo lứt trong từng cọng bún, thịt bò ngon mềm, đậm đà cùng nước chấm chua ngọt hấp dẫn, ăn cùng với rau củ sẽ rất hiệu quả trong việc giảm cân đấy!

Ingredients: (1 serving)

• 150 ml coconut milk
• 100g chicken breast, cubed
• Seasoning mix: 1/3 tsp garlic powder, 1/3 tsp curry powder, ground cinnamon, black pepper, and chili powder
• Green onions
• 1 portion of brown rice noodles
• Leafy lettuce
• 1 potato and 1 carrot

Instructions:

• After preparing the chicken, let it drain and cube it along with the potato and carrot. Mix the seasoning ingredients and marinate the chicken and vegetables for about 10 minutes. Sprinkle a little cinnamon, black pepper, and chili powder, then mix thoroughly and cover with plastic wrap.
• Boil the brown rice noodles until soft, rinse them with cold water, and drain.
• Pan-sear the marinated chicken until golden brown, then pour in the coconut milk. Simmer on low heat and adjust the seasoning to taste.
• Place lettuce in a bowl, add the noodles, and pour the chicken curry sauce on top. Garnish with pickled onions and radishes, and you have a complete and light meal without the extra calories.

Ingredients: (for 2 servings)

• 5 tomatoes
• Brown rice noodles
• Chicken breast

Instructions:

• Boil the brown rice noodles for 7 minutes in boiling water, then rinse with cold water.
• Boil the tomatoes, peel them, and blend them into a smooth puree.
• The chicken breast is usually steamed in advance and stored in the fridge for the week. For this dish, blend the chicken into small pieces.
• For the sauce: Heat the tomato sauce in a pan, add the chicken, and stir-fry. Add a pinch of salt. Pour the mixture over the noodles and serve.