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

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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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