Asian Rice Noodles Recipes for Breakfast


A bowl of food on a plate

Asian rice noodles can be made in a very healthy way with lots of added vegetables. Here are a few recipes.

Rice Noodles with Cashew Sauce and Crunchy Veg

A bowl of food on a plate on a table

Ingredients

  • 1⅓ cups cashews
  • 1-inch piece ginger, peeled, coarsely chopped
  • ½ red chile (such as Fresno), seeds removed, coarsely chopped
  • 2 garlic cloves
  • 3 tablespoons tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • 6 tablespoons fresh lime juice, divided
  • 4 ounces dried rice noodles (not vermicelli)
  • Kosher salt
  • 1 medium Persian cucumber, halved, thinly sliced on a bias
  • 4 medium radishes, trimmed, chopped
  • 2 small carrots (any color), peeled, very thinly sliced into rounds
  • 2 scallions, thinly sliced on a bias
  • 1 cup cilantro leaves with tender stems, coarsely chopped

Preparation

A bowl of food on a plate
  • Preheat oven to 350º. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 10–12 minutes; let cool. Coarsely crush ⅓ cup cashews with a flat-bottomed mug; set aside. Transfer remaining 1 cup cashews to a blender. Add ginger, chile, garlic, tamari, oil, 3 Tbsp. lime juice, and ¼ cup hot water. Purée on high speed, adding more hot water by the tablespoonful if needed, until dressing is smooth and creamy.
  • Cook noodles according to package directions. Rinse under water, then drain. Transfer to a medium bowl. Add a pinch of salt and 1 Tbsp. lime juice and toss to combine.
  • Toss cucumber, radishes, carrots, scallions, cilantro, remaining 2 Tbsp. lime juice, and a big pinch of salt in a large bowl.
  • Spread ¼ cup cashew dressing in each bowl. Divide noodles and crunchy vegetables among bowls. Top with reserved crushed cashews. Serve with leftover sauce alongside, if desired.

Peanut Rice Noodles with Pork and Collard Greens

Ingredients

  • Kosher salt
  • 12 oz. regular-width rice stick noodles
  • ¼ cup smooth natural peanut butter
  • ¼ cup soy sauce
  • 2 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. sugar
  • 2 tsp. crushed red pepper flakes
  • 1 Tbsp. vegetable oil
  • 1 lb. ground pork
  • 1½” piece ginger, peeled, cut into matchsticks
  • 4 garlic cloves, thinly sliced
  • 1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Preparation

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rnse under cold running water.
  • Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  • Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

Try both these recipes of Asian rice noodles for breakfast.

Subscribe to our monthly Newsletter
Subscribe to our monthly Newsletter