Rice Noodles with Chinese Broccoli and Shiitake Mushrooms

Name: Rice Noodles with Chinese Broccoli and Shiitake Mushrooms
Yield: serves 4
Ingredients: 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)

January 26, 2012

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 can’t find Chinese broccoli. You can buy wide rice noodles at Asian grocery stores, or use the narrow rice noodles (often labeled “pad thai noodles”) that many supermarkets carry.

Recipe notes

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