Gingered Rice-Stick Noodles with Snow Peas and Shiitake Mushrooms
Serve this simple and fragrant dish of Asian noodles and shiitake mushrooms with some pan-sautéed tofu or tempeh.
Serves: 4 to 6
- 32-ounce carton vegetable broth
- 2 cups water
- 8 ounces rice-stick noodles
- 1 tablespoon safflower oil
- 1 large carrot, peeled and cut into thick matchsticks
- 8 ounces snow peas, trimmed and cut in half if large
- 4 ounces fresh shiitake mushrooms, stemmed and sliced
- 2 scallions, sliced
- 1 to 2 teaspoons grated fresh ginger
- Salt and freshly ground pepper to taste
Bring the stock and water to a simmer in a large saucepan. Add the noodles, remove from the heat, cover and allow to stand for 20 minutes, or until al dente. Drain the noodles, but reserve the liquid. Transfer the noodles to a cutting board and chop them in several directions to shorten.
Meanwhile, heat the oil in a wok or steep-sided stir-fry pan. Add the carrot and stir-fry over medium-high heat for a minute or two. Add the snow peas, shiitakes, scallions, and ginger. Continue to stir-fry for 2 to 3 minutes, or until the snow peas are bright green and tender-crisp.
Add the noodles and the broth to the wok and cook, stirring, until everything is well heated through. Serve at once in shallow bowls, including some of the broth in each serving.
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