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Rice Noodles with Chinese Broccoli and Shiitake Mushrooms

For a satisfying, easy meal, toss blanched Chinese broccoli, panfried shiitakes, and tender rice noodles with tamari, Asian fish sauce, vinegar, and chicken stock. Sprinkle with a spicy sesame-seed blend.

  • Servings: 4

Source: Martha Stewart Living, March 2004


  • 8 ounces wide (about 3/8 inch) or other rice noodles
  • 12 ounces Chinese broccoli (also called gai lan), cut into 2-inch pieces
  • 3 tablespoons low-sodium tamari soy sauce
  • 1 tablespoon plus 1 teaspoon Thai fish sauce (also called nam pla)
  • 1 tablespoon plus 1 teaspoon rice-wine vinegar (not seasoned)
  • 1 teaspoon sugar
  • 3/4 cup homemade or low-sodium store-bought chicken stock
  • 1 tablespoon canola oil
  • 1 tablespoon minced peeled fresh ginger, or more to taste
  • 2 garlic cloves, minced
  • 8 shiitake mushrooms, stemmed, caps quartered
  • 2 teaspoons cornstarch mixed with 2 tablespoons cold water
  • 4 scallions, white and pale-green parts only, cut on the diagonal into 1-inch pieces
  • 2 teaspoons toasted sesame oil
  • Crushed red-pepper flakes, for sprinkling (optional)
  • Sesame seeds, for sprinkling (optional)
  • Coarse salt, for sprinkling (optional)


  1. Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.

  2. Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.

  3. Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.

  4. Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.

Cook's Notes

Similar greens -- such as yow choy, also known as choy sum (which looks almost identical to bok choy but bears small yellow flowers), broccolini, or even regular broccoli -- will work well in this dish if you cant find Chinese broccoli. You can buy wide rice noodles at Asian grocery stores, or use the narrow rice noodles (often labeled "pad thai noodles"), which many supermarkets carry.


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