Asian Brown Rice and Mushroom Noodles with Cucumber Recipe

Name: Asian Brown Rice and Mushroom Noodles with Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon vegetable oil such as canola oil, peanut oil; 2 cloves garlic crushed or minced; 1 inch ginger minced; 2 each scallions, spring or green onions sliced; 1 cup mushrooms cremini, white button, sliced, or Asian mushrooms; 2 cups stock chicken or vegetable; 2 tablespoons miso paste soy bean or black bean paste, or more to taste; 8 each cilantro leaves and stems separated; 8 ounces rice noodles brown; 1 teaspoon sesame oil or to taste; 1/2 each cucumbers cut into match sticks, for serving; 1 teaspoon sesame seeds toasted, for serving, optional

Servings: persons

1/2 tablespoon vegetable oil such as canola oil, peanut oil
2 cloves garlic crushed or minced
1 inch ginger minced
2 each scallions, spring or green onions sliced
1 cup mushrooms cremini, white button, sliced, or Asian mushrooms
2 cups stock chicken or vegetable
2 tablespoons miso paste soy bean or black bean paste, or more to taste
8 each cilantro leaves and stems separated
8 ounces rice noodles brown
1 teaspoon sesame oil or to taste
1/2 each cucumbers cut into match sticks, for serving
1 teaspoon sesame seeds toasted, for serving, optional

1
Heat the oil in a large pot until hot.
2
Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
3
Stir in the mushrooms, and cook for about 4 minutes until the mushrooms are soft and some of the moisture from the mushrooms has been evaporated.
4
Pour the stock into the pot, add the miso paste and cilantro stems that are tied by a piece of kitchen twine.
5
Bring to the boil, add the brown rice noodles, stirring until the noodles are soft, covered by the stock and continue boiling for 1 minute.
6
Turn off the heat, put the pid on and let sit for 2 to 3 minutes until the noodles are cooked and soft.
7
Remove the pot from the heat, drizzle the sesame oil and stir in the cilantro leaves until well combined.
8
Divide between two individual serving bowls, and top with cucumber.
9
Enjoy!

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 tablespoon vegetable oil such as canola oil, peanut oil, 2 cloves garlic crushed or minced, 1 inch ginger minced, 2 each scallions, spring or green onions sliced, and more.

Yes, Asian Brown Rice and Mushroom Noodles with Cucumber falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Brown Rice and Mushroom Noodles with Cucumber

How did you like this recipe?

Frequently Asked Questions