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)
Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
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.
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.