The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Corn broth with rice noodles recipe. Enjoy quick & easy rice recipes and learn how to make Corn broth with rice noodles.
Preparation Time 10 minutes
Cooking Time 8 minutes
Ingredients (serves 4)
1 140g jar corn kernels
1/4 cup sliced water chestnuts, drained
50g rice vermicelli noodles
8 (about 60g) snow peas, trimmed, diagonally sliced
375ml (1 1/2 cups) hot water
250ml (1 cup) vegetable stock
3 tsp soy sauce
2 green shallots, trimmed, thinly sliced
Method
1. Combine the corn kernels, water chestnuts, noodles, snow peas, water, vegetable stock and soy sauce in a medium saucepan. Cover and bring to boil over medium-high heat. Reduce heat to medium and simmer, covered, for 4-5 minutes or until the noodles are tender.
2. Use tongs to place noodles into serving bowls. Ladle over hot broth and sprinkle with green shallots.
Notes
leftovers: Use the water chestnuts in stir-fries and Asian-style salads. Use the noodles in salads and Vietnamese spring rolls. Use the vegetable stock in soups.
Source
Good Taste - August 2002, Page 95
Recipe by Jane Charlton
More Rice Recipes:
Cream of Turkey & Wild Rice
Broad bean, yogurt & mint soup
Pea, asparagus and rice soup with Romano sticks
Tuna brown rice salad
Sweet coconut rice with mangoes
Beef skewers with bok choy rice
Save and share Corn broth with rice noodles recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
