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Cook the Book: Rice Noodles with Chinese Broccoli and Shiitake Mushrooms

Cook the Book: Rice Noodles with Chinese Broccoli and Shiitake Mushrooms
The recipe Cook the Book: Rice Noodles with Chinese Broccoli and Shiitake Mushrooms could satisfy your Chinese craving in around 45 minutes. For $2.13 per serving, you get A mixture of broccoli, canolan oil, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

1
Cover the noodles with very hot water in a large bowl, and let soak 30 minutes.
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2
Drain the noodles, and set aside.
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3
Meanwhile, bring a large pot of water to a boil.
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4
Add the broccoli; cook until crisp tender, about 1 minute.
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5
Drain; set aside.
6
Stir together the tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside.
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7
Heat the canola oil in a large nonstick skillet or a wok over medium heat until but not smoking.
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8
Add the ginger, garlic, and mushroom caps; cook, stirring, until the mushrooms are soft, about 2 minutes.
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9
Add the tamari mixture to the skillet; bring to a simmer over high heat. Stir in the cornstarch mixture , and simmer 2 minutes.
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10
Add the reserved noodles and broccoli, along with the scallions, and toss to coat.
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11
Drizzle with the sesame oil, and toss again.
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12
Serve with red pepper flakes, sesame seeds, and salt for sprinkling, if desired.
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DifficultyHard
Ready In45 m.
Servings4
Health Score24
Dairy Free
CuisinesChineseAsian
DietsDairy FreePescatarian
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