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.

Martha Stewart Living, March 2004


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

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.