Among Mercadona’s shelves, there is a range of products available from eastern inspiration: from miso, seaweed, to soy sauce, one of the most popular products is noodles or rice noodles. With a 100% Asian stamp, they are prepared with pasta or rice flour. This makes them a suitable product for coeliacs, since do not contain gluten and above all, they allow you to add an exotic touch to your dishes.
From the Acecook brand, it is made in Vietnam and imported by the local chain. Each package of noodles weighs 200 g and its price does not exceed 2 euros. Reviewing the details of the ingredients, it contains a 91.4% plain rice. And for each 100 grams its energy input is less than 350 calories.
An accessible product that has several benefits: in addition to being suitable for people intolerant to gluten, it is rich in fiber and low in sodium and fat. For this reason, it is an interesting nutritional carbohydrate alternative for those with gastrointestinal problems as it is easy to digest.
One of the main advantages of rice noodles or noodles, is that they can be flavor or aromatize with various flavors and they go perfectly with red meats, tofu, prawns and vegetables. For this they have to be cooked in boiling water for 2 to 3 minutes, and it is important to stir them with encircling movements to prevent them from breaking. Avid consumers say that the texture of the noodles is enhanced by how much relish is added, so they will be soft and loose like in the recipes below.
1. Rice Noodles with Sauteed Tofu and Pepper
Discard liquid from tofu and drain well. Wrap in several layers of kitchen paper and leave for at least 15 minutes with a weight on top. Cut into bite size cubes. Heat a little oil in a frying pan and brown the tofu on all sides. Withdraw.
Cook the rice noodles in boiling water with a little salt for about three minutes, following the instructions on the package. Drain and rinse with cold water, loosening them a bit with a fork. Reserve.
Grate or finely chop the ginger. Cut the pepper into thin strips. Sauté both ingredients in the same pan over high heat for two minutes. Season, add soy sauce and spices. Sauté 5 minutes. Return the tofu, turn around and add the noodles. Mix everything well until they are integrated. Serve with chopped parsley.
Full recipe | Rice noodles with sautéed tofu and pepper: gluten-free vegan recipe (and very complete)
2. Rice noodles with stir-fried pork and vegetables
- Ingredients for 2 people. 80 g rice noodles, 1 small red pepper, 1 medium carrot, 4 pork loin fillets, 1 clove of garlic, 1 fresh ginger (piece), 50 ml white wine, extra virgin olive oil, salt and pepper to taste , lemon or lime, fresh parsley or coriander, sesame seeds.
- Elaboration. Cut the pork loins into strips, lightly salt and pepper and season with the lemon juice, the finely chopped garlic clove and ginger. Let marinate for about 30 minutes, better in the fridge if it’s hot. Cook rice noodles according to package directions. Normally they ask for a quick cooking of a few minutes and then they have to be cooled with cold water. Drain well with the help of a fork and reserve. Peel the carrot and remove the seeds from the pepper. Cut into julienne strips or not very thin sticks. Lightly sauté the vegetables for a few minutes with a little oil and remove. Sauté the pork in the same pan, adding the wine halfway through cooking. Remove when the meat is cooked to the point. Season and serve with the rice noodles adding coriander and sesame seeds to taste.
Full recipe | Rice noodles with stir-fried pork and vegetables: complete gluten-free recipe
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3. Wok beef and peppers with rice noodles
- Ingredients for 2 people. 1 large beef fillet, 1 small Italian green pepper, 1 small red pepper, 0.5 onion, 1 clove of garlic, 1 fresh ginger (piece), 15 ml rice or sherry vinegar, 30 ml soy sauce, 1 tablespoon cornstarch, 1 teaspoon sugar, chicken or vegetable broth or water, salt and pepper, extra virgin olive or sunflower oil, sesame seeds, 150 g rice noodles.
- Elaboration. Clean the veal of possible excess fat and cut into strips. Clean the peppers, remove the filaments and seeds and chop into one-centimeter pieces. Cut the onion into large pieces. Heat a couple of tablespoons of oil in the wok. Add the meat, season with salt and pepper and cook over high heat for a few minutes, until it turns coloured. Remove with a slotted spoon and reserve. Add the onion and sauté for a couple of minutes. Add the peppers and cook the whole thing over high heat for a few minutes, until they take on color and begin to brown. Remove and reserve. Cook the rice noodles according to the manufacturer’s instructions and set aside. With low heat, toast a tablespoon of cornstarch in the wok. Add soy sauce, vinegar, sugar, ginger and garlic clove, stirring well. Cover with half a glass of broth and let it reduce a little. Add the reserved meat and vegetables and sauté everything together over medium heat, stirring constantly so that the whole sauce is impregnated. Decorate with a little sesame.
Full recipe | Wok beef and peppers with rice noodles: complete recipe with Asian flavors
Image | Mercadona
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