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


  • 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)


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