rice stick noodles

An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy. This broth can be put together in less than an hour. It cooks in a standard stove-top pressure cooker for 20 minutes and in an electric pressure cooker for 30. “As much as I love to simmer a stockpot of beef pho for three hours,” Ms. Nguyen says, “it’s incredibly liberating to make a pretty good version for four people in about an hour."

Pressure Cooker Beef Pho

beef knuckle, marrow or other soup bones

beef

Fuji apple, about 1/2 of a medium-large apple

onion

ginger

star anise

cinnamon

cloves

fine sea salt

fish sauce

Sugar,

beef steak,

dried narrow rice sticks or pad Thai-style noodles

green onions

cilantro leaves

Black pepper

Optional add-ins: thinly sliced Fresno, Thai

Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.

Put the star anise, cinnamon and cloves in an 8-quart pressure cooker. Over medium heat or using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion and ginger. (If using a stove-top pressure cooker, raise heat to medium-high.) Stir and cook for a minute or two. A little browning is O.K. Add 9 cups water.

Add the bones, beef, apple and salt. Lock the lid. If using a stovetop pressure cooker, raise heat to high and bring pressure to 15 p.s.i. Then reduce the heat to medium or medium-low. The pressure should be just high enough that a gentle, steady flow of steam comes out of the cooker’s valve. Cook for 20 minutes. If using an electric pressure cooker, set timer for 30 minutes. After cooking, both cookers will require time to allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully remove lid.

Transfer boneless meat to a bowl, cover with water and soak for 10 minutes. This cools it and keeps it from drying out. If desired, scrape any bits of tendon from the bones and add to the bowl of water.

Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth. You should have about 8 cups of broth. Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.

Make the broth:

Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.

Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.

Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.

Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.

Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.

Prepare the bowls:

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

Chicken and prawn pad Thai

dried rice stick noodles, broken in half

tbs sunflower oil

chicken thigh fillets,

green prawns, peeled, deveined

egg, lightly beaten

bean sprouts

garlic chives (substitute chives), cut into 3cm pieces

roasted peanuts and lime wedges,

sunflower oil

garlic cloves, crushed

red chillies, thinly sliced

tbs finely grated palm sugar or brown sugar

tamarind puree (from Asian food shops and selected supermarkets)

tbs fish sauce

tsp light soy sauce

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Learn how to cook dried rice noodles for all your favorite stir-fry, soup and cold noodle salad recipes!

How to Cook Rice Noodles

Add rice noodles to the pot

, or pour the boiling hot water over the noodles in a wide bowl, covering the noodles completely

Swish the noodles

Soak the noodles for 6 to 10 minutes*

until tender but still slightly firm and chewy. 

Rinse briefly

For Detailed Cooking Instructions and Cooking Tips, Read the Blog Post Above

My rice noodles turned out great, not too soft. Easy, helpful tips. Thanks!

Get out the rice noodles for some chicken pad Thai! Our Creamy Peanut-Chicken Pad Thai is as tasty as (if not tastier than) your favorite restaurant's.

Creamy Peanut-Chicken Pad Thai

(1/2 of 16-oz. pkg.) rice stick noodles, uncooked

chicken

garlic,

KRAFT Classic CATALINA Dressing, divided

egg, beaten

peanut butter

water

Tbsp. lite soy sauce

green onions, sliced

peanuts

Cook noodles as directed on package. Meanwhile, cook and stir chicken and garlic in 2 Tbsp. dressing in wok or large skillet on high heat 5 min. or until chicken is done. Add egg; cook and stir 30 sec. or until egg is set. Add peanut butter, water, soy sauce and remaining dressing; mix well.

Drain noodles. Add to ingredients in wok; mix lightly. Stir in sprouts and onions; transfer to bowl.

Top 4 rice stick noodles recipes from across the web

The most viewed rice stick noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pressure Cooker Beef Pho

Chicken and prawn pad Thai

How to Cook Rice Noodles

Creamy Peanut-Chicken Pad Thai

Top 4 rice stick noodles recipes from across the web

The most viewed rice stick noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pressure Cooker Beef Pho

Chicken and prawn pad Thai

How to Cook Rice Noodles

Creamy Peanut-Chicken Pad Thai

The most viewed rice stick noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine