Cook The Book: Rice Noodles With Chinese Broccoli And Shiitake Mushrooms Recipe

Name: Cook The Book: Rice Noodles With Chinese Broccoli And Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces wide (about 3/8 inche) 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 spirnkling (optional)

Servings: persons

8 ounces wide (about 3/8 inche) 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 spirnkling (optional)

1
Cover the noodles with very hot water in a large bowl, and let soak 30 minutes. Drain the noodles, and set aside.
2
Meanwhile, bring a large pot of water to a boil. Add the broccoli; cook until crisp tender, about 1 minute. Drain; set aside.
3
Stir together the tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat the canola oil in a large nonstick skillet or a wok over medium heat until but not smoking. Add the ginger, garlic, and mushroom caps; cook, stirring, until the mushrooms are soft, about 2 minutes.
4
Add the tamari mixture to the skillet; bring to a simmer over high heat. Stir in the cornstarch mixture , and simmer 2 minutes. Add the reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with the sesame oil, and toss again. Serve with red pepper flakes, sesame seeds, and salt for sprinkling, if desired.

511

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.

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

You need 17 ingredients. The key ingredients include: 8 ounces wide (about 3/8 inche) 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), and more.

Yes, Cook The Book: Rice Noodles With Chinese Broccoli And Shiitake Mushrooms 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.

Cook The Book: Rice Noodles With Chinese Broccoli And Shiitake Mushrooms

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