RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS

Rice Noodles with Chinese Broccoli and Shiitake Mushrooms image

Provided by Martha Stewart

Number Of Ingredients 17

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)

Steps:

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