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NEWS
January 21, 2013 | By Noelle Carter
Larger than their Western counterparts, Chinese chives lend a fresh yet delicate garlic flavor to dishes with their full, flat leaves. In this quick noodle recipe , the chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly sweet dish, brightened with a squeeze of fresh lime at the end. You can find the Chinese chives and noodles at Chinese and Southeast Asian markets.   For more quick-fix dinner ideas, ...
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FOOD
December 5, 2013
Total time: 40 minutes Servings: 6 to 8 Note: Rice vermicelli and rice paper wrappers are available in well-stocked Asian sections of most supermarkets. Don't substitute blue crab meat for the Dungeness -- it has a very different flavor and won't work nearly as well. VIDEO: Watch this recipe being made. 1 head Belgian endive 1/4 pound Dungeness crab meat 3 tablespoons toasted slivered almonds 1/4 cup mayonnaise 2 teaspoons Dijon mustard 1/2 pound rice vermicelli Salt 1 package rice paper wrappers 1 bunch watercress, leaves only 1. Separate the Belgian endive into individual leaves, stack them into small bunches and slice them lengthwise into very thin slivers.
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FOOD
January 6, 2010
  Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.
NEWS
January 21, 2013 | By Noelle Carter
Larger than their Western counterparts, Chinese chives lend a fresh yet delicate garlic flavor to dishes with their full, flat leaves. In this quick noodle recipe , the chives are cooked along with shrimp, pork and flat rice noodles, making for a lightly sweet dish, brightened with a squeeze of fresh lime at the end. You can find the Chinese chives and noodles at Chinese and Southeast Asian markets.   For more quick-fix dinner ideas, ...
FOOD
January 27, 2011 | By Linda Burum, Special to the Los Angeles Times
The splashy color-saturated drink menu at OShan Island could easily leave you wondering exactly how the small cafe fits into San Gabriel's food-mad culinary scene. With 123 beverages on the list, is the place merely another refreshment depot hooking its fortunes to the aging boba trend? But a better indicator is the sign outside announcing Hainan chicken, meaning you've found a rare authentic kitchen serving the food of this Chinese island province. The velvety poached bird, a comfort food favorite everywhere in Asia, is as ubiquitous there (and in this neighborhood)
TRAVEL
March 11, 2012 | By Jessica Gelt, Los Angeles Times staff writer
In Hanoi, soup is a way of life - the connective tissue of Vietnamese culture. With noodles, herbs and sinew, it strings together twisting streets and varied lifestyles. Here the bones, crumpled napkins and squeezed limes that litter the ground beneath tiny plastic tables are symbols of a good meal and a life well lived. I came here in early December largely because of Hanoi's growing reputation as a culinary capital. In 2010, the website Sherman's Travel ( www.shermanstravel.com )
MAGAZINE
June 19, 2005 | Linda Burum
Bun bo Hue, the Vietnamese fire-red beef and pork soup laden with spaghetti-size rice noodles and assorted garnishes, has soared in popularity. Unlike pho, its milder noodle soup relative, the lemony, gingery dish can seem excessively hot and funky to untrained palates. But the restaurant An Cuu Hue offers a deliciously tame version topped with delicate crab meatballs. Amp up the pungency with its homemade lemon grass-chile condiment. An Cuu Hue, 10262 Westminster Ave.
HEALTH
September 13, 1999 | SHELDON MARGEN and DALE A. OGAR, Dr. Sheldon Margen is professor of public health at UC Berkeley; Dale A. Ogar is managing editor of the UC Berkeley Wellness Letter. They are the authors of several books, including "The Wellness Encyclopedia of Food and Nutrition."
For anybody who hasn't had the job of writing a weekly column about food (or any other subject), it's probably hard to imagine how hard it can be to find new and interesting subjects. But today's inspiration simply came from lunch--a wonderful concoction of noodles, peanut sauce and cucumber slices from a vegetarian Chinese restaurant. Discovering Asian noodles can be a pleasant surprise to Western cooks.
FOOD
May 14, 1997 | DONNA DEANE, Deane is director of the Times Test Kitchen
This low-fat version of pad Thai noodles, a favorite stir-fry dish of mine, just happens to be vegetarian as well. High-protein tofu and fresh vegetables are added to rice noodles to make the dish healthful and nutritious. Use firm, low-fat tofu, which can be found packaged in small boxes in the dairy or produce sections of markets. Thai rice noodles, about the width of linguine, should be cooked about 1 minute, until they are limp but will hold up in the stir-fry without falling apart.
FOOD
May 28, 1992 | JOAN DRAKE
Rice-flour noodles, also called rice sticks or rice vermicelli, may be either deep-fried or soaked but should never be boiled. Look for the noodles, often labeled maifun , in Asian markets. The noodles come in a variety of thicknesses and are usually sold in packages weighing about 14 ounces. Often the noodles are divided into skeins. Rice noodles are deep-fried without soaking. Pour oil about three inches deep into a wok and heat to 400 degrees.
TRAVEL
March 11, 2012 | By Jessica Gelt, Los Angeles Times staff writer
In Hanoi, soup is a way of life - the connective tissue of Vietnamese culture. With noodles, herbs and sinew, it strings together twisting streets and varied lifestyles. Here the bones, crumpled napkins and squeezed limes that litter the ground beneath tiny plastic tables are symbols of a good meal and a life well lived. I came here in early December largely because of Hanoi's growing reputation as a culinary capital. In 2010, the website Sherman's Travel ( www.shermanstravel.com )
FOOD
January 26, 2012
Southern California's one big bowl of noodles for anyone who loves Southeast Asia's many incarnations. And we're not just talking about pho and pad Thai. Look to the Central Vietnamese restaurants of Westminster for your fix of mi quang , neon-yellow rice noodles in a curry-like sauce with a party of garnishes, or bun bo Hue , spicy beef and pork noodle soup, often garnished with banana flower and amaranth. Or craving Cambodian seafood soup or tom yum noodles with chunks of crispy pork belly?
FOOD
May 5, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
It's usually the other way around. A high-end chef goes downscale for his or her flagship restaurant's spinoff. Think bistro, cafe or burger spot. But Sang Yoon, chef-owner of the phenomenally successful Father's Office, forges his own path. He's gone from a modest bar with food to an elegant but still casual Asian restaurant, possibly the most anticipated of the season's openings. Not an easy jump. But though there's much to like about the new Lukshon in Culver City — the spicy chicken pops, the crispy coconut rice cakes, the Malaysian spiced short ribs!
FOOD
January 27, 2011 | By Linda Burum, Special to the Los Angeles Times
The splashy color-saturated drink menu at OShan Island could easily leave you wondering exactly how the small cafe fits into San Gabriel's food-mad culinary scene. With 123 beverages on the list, is the place merely another refreshment depot hooking its fortunes to the aging boba trend? But a better indicator is the sign outside announcing Hainan chicken, meaning you've found a rare authentic kitchen serving the food of this Chinese island province. The velvety poached bird, a comfort food favorite everywhere in Asia, is as ubiquitous there (and in this neighborhood)
FOOD
January 6, 2010
  Rice noodles with Chinese chives, shrimp and pork (banh pho xao he) Total time: 35 minutes, plus soaking time for the noodles Servings: 2 to 3 as a main course, 4 to 6 as a side Note: From Andrea Nguyen. Chinese chives are significantly larger than Western chives, and their flat leaves have a delicate garlic, rather than onion, flavor. In Chinese and Southeast Asian markets, they are typically sold in 1-pound bundles. Vietnamese cooks treat them like a green vegetable, often cooking them with noodles.
CALIFORNIA | LOCAL
September 9, 2009 | Eric Bailey
Foodies take note: State lawmakers are angling to protect your pomegranate juice, ensure the sanctity of the honey harvest, promote organic agriculture and get bullish on blueberries. There may be a recession raging and bigger issues aplenty, but the California Legislature has nevertheless been busy plowing through some of the more esoteric corners of the state's agricultural bounty. State Sen. Roderick Wright (D-Inglewood) has taken on the cause of a Beverly Hills billionaire to ensure consumers seeking 100% pomegranate juice aren't getting watered-down and sugar-sweetened knockoffs.
ENTERTAINMENT
February 12, 1998 | BARBARA HANSEN, TIMES STAFF WRITER
What better way to sample Thai food than to prowl the food stalls in a Bangkok marketplace? The obvious catch is that you may not be planning a journey to Bangkok. But there is a closer alternative: Thai Seafood on Hollywood Boulevard. Pranee Chayasit and her brother, Songklote Surachay, once cooked in Rachawat market, located near the Grand Palace in Bangkok.
ENTERTAINMENT
August 8, 2005 | Merrill Balassone, Times Staff Writer
It was a chilly winter night when a family of seven arrived at Santa Ana's Catholic Worker shelter. For two weeks, the children and their pregnant mother slept in the backyard of the overcrowded shelter, with only a pillow and blankets to cushion the concrete floor. The youngest children at the time, Ivy, now 4, and Gary, 3, were hospitalized after they became sick with pneumonia.
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