Ingredients with Measurements:
- 8 oz. rice noodles
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 cup pineapple chunks
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1/4 cup water
- 1 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Steamer basket
- Large mixing bowl
- Small mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a small mixing bowl, whisk together rice vinegar, brown sugar, ketchup, soy sauce, cornstarch, and water until well combined. Set aside.
3. Heat vegetable oil in a large skillet over medium-high heat. Add sliced bell peppers and onion. Season with salt and pepper. Cook for 5-7 minutes or until vegetables are tender.
4. Add pineapple chunks to the skillet and cook for an additional 2-3 minutes.
5. Pour the sweet and sour sauce over the vegetables and pineapple. Stir well and cook for 2-3 minutes or until the sauce thickens.
6. To assemble the rice noodle rolls, place a handful of cooked rice noodles on a cutting board. Top with a spoonful of the sweet and sour vegetable mixture. Roll the rice noodles tightly around the filling.
7. Place the rice noodle rolls in a steamer basket and steam for 5-7 minutes or until heated through.
8. Serve hot with additional sweet and sour sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking vegetables
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 4g
Carbohydrates: 68g
Protein: 5g
Sodium: 620mg
Sugar: 28g
Substitutions for ingredients:
- Red and yellow bell peppers can be substituted with any other color bell peppers.
- Pineapple chunks can be substituted with canned mandarin oranges or fresh mango.
Variations:
- Add cooked shrimp or chicken to the sweet and sour vegetable mixture for a protein-packed meal.
- Substitute rice noodles with egg noodles or soba noodles for a different texture.
Tips and tricks:
- Make sure to roll the rice noodles tightly around the filling to prevent them from falling apart during steaming.
- Use a sharp chef's knife to slice the vegetables thinly and evenly.
- Double the sweet and sour sauce recipe if you prefer more sauce on your rice noodle rolls.
Storage instructions:
Store leftover rice noodle rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat rice noodle rolls in a steamer basket for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the rice noodle rolls on a platter and drizzle with additional sweet and sour sauce. Garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a side of steamed vegetables or a simple green salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or mixed greens salad.
Troubleshooting advice:
If the sweet and sour sauce is too thick, add a splash of water to thin it out. If it's too thin, whisk in more cornstarch.
Food safety advice:
Make sure to cook the rice noodles and vegetables thoroughly to prevent foodborne illness.
Food history:
Sweet and sour sauce is a popular Chinese condiment that has been around for centuries. It's made with a combination of vinegar, sugar, and soy sauce, and is often used in stir-fry dishes and as a dipping sauce for egg rolls and dumplings.
Flavor profiles:
Sweet, sour, and savory
Serving suggestions:
Serve hot as a main dish or appetizer.
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