Pigs in a Rice Noodle Blanket
It’s hard to say really where this inspiration came from. I first wanted to make a pasta skin appetizer but I realized it was really similar to a few things I had made before so I no longer felt inspired to make it. I started thinking about a pigs in polenta blanket idea but I didn’t have time to pull it off and thought it might actually be a failure or a roundabout way of making a simple corn dog. Somehow these two ides came together into this really awesome noodle blanket idea. I actually had the exact noodles I needed at home to make it! I originally wanted to do these with the mini hot dogs but my store was out of stock and I think it was actually better in the end having a little more of a uniform cylinder to wrap the noodles around. Uniform cylinder sounds really appetizing huh?
Dogs and cukes.
A nice wide noodle to wrap around the dogs. After these were cooked, rinsed, and dried, they were nice and starchy and stuck to the hot dog with no problem.
When they go into the pan, make sure they get coated in oil right away so they don’t stick to each other.
Then just move them around to get a little browning action on all sides.
The sauce was fish sauce, soy sauce, chili oil, rice vinegar, and honey.
I wasn’t sure how the noodles would work in the frying pan but they actually got crispy!
Having a bite was like you had wrapped noodles around a fork tightly, but with a slight crisp and a smack of hot dog. Really loved how they came out!
Pigs in a Rice Noodle Blanket
Ingredients
- 8 ounces wide rice noodles
- 4 hot dogs
- 1 small cucumber sliced
- 1/4 cup peanuts chopped
- 2 tablespoons mint chopped
- 1 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons honey
- 1 teaspoon chili oil
- sriracha optional
Instructions
- Cook the noodles to the package instructions but make sure you don’t overcook or they may start falling apart. Make sure you get really wide noodles, you probably have to go to an Asian market to get wide enough ones.
- strain and rinse the noodles and allow to rest in the strainer to dry a little. Meanwhile cut the hot dogs in half and slice off the ends so all ends are flat.
- Place two or three long noodles onto the work surface and blot dry. Also dry the hot dog. Place the dog at the end of one of the noodles and tightly roll it up. The starch from the noodle should allow it to sick to the dog and to itself. Repeat with another noodle or two until it is fully covered in a thick noodle layer. Set aside and repeat with remaining dogs.
- in a non stick pan add a little oil and bring to medium high heat. Add the dogs in one by one making sure to toss and coat in oil each time to prevent sticking and breaking. Cook about 10 minutes stirring and tossing often to brown on all sides and heat through.
- while they are cooking, prep and chop the cucumbers, mint, and peanuts. Mix the fish, soy, vinegar, honey, and chili oil in a small bowl.
- Place the dogs on a small serving plate and top with the cucumbers, mint, and peanuts. Pour the sauce all over them and optionally add some sriracha. Serve.
