Festive New Year’s Noodles with Mushroom and Vegetables

Preparation Time: 25 minutes
Cooking Time:15 minutes
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  • 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


  • 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.
Cuisine Chinese
Holliday New years eve