Festive New Year’s Noodles with Mushroom and Vegetables
Ingredients
- 8 oz. dried rice noodles
- 12 dried Chinese or oyster mushrooms
- 1 cup chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 tablespoon peanut oil
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 ½ cups chopped Chinese cabbage
- 1 ½ cups bean sprouts
- 1 cup sliced bamboo shoots
- 1 teaspoon sesame oil optional
- 1 –2 scallions chopped, for garnish
Instructions
- Prepare noodles according to package directions and set aside.
- Soak mushrooms in warm water for 20 minutes.
- Squeeze dry, trim off stems, and cut into bite-sized pieces.
- While mushrooms are soaking, make a sauce by mixing the chicken or vegetable broth, soy sauce, cornstarch, and sugar in a small bowl.
- Set aside.
- In a skillet or wok, heat peanut oil.
- Add garlic and ginger and stir-fry until the garlic barely begins to brown.
- Add mushrooms, cabbage, bean sprouts, and bamboo shoots, and stir-fry until tender (about 3 to 4 minutes).
- Add the sauce and noodles to the pan.
- Lower the heat and simmer uncovered for 3 to 5 minutes.
- Sprinkle with sesame oil, if desired, and toss well.
- Remove from heat, garnish with scallions, and serve.
Notes / Tips / Wine Advice:
Feel free to customize the vegetable selection based on personal preferences. Adjust the soy sauce and sugar to taste.
