Gingery Asian Noodles with Snow Peas and Shiitake Mushrooms

In this simple and fragrant dish featuring snow peas and shiitake mushrooms, either bean-thread noodles or Asian rice vermicelli work very well. Both give this noodle dish a nice light flavor and texture, and they happen to be gluten-free. This is good accompanied with sautéed tofu or tempeh, and can be served warm or at room temperature.

Serves: 4 to 6

6 to 8 ounces bean thread noodles or Asian rice vermicelli
(sometimes called rice sticks)
1 cup vegetable broth or 1 cup water with 1 natural salt-free vegetable bouillon cube
1 large carrot, peeled and coarsely grated or cut into thick matchsticks
8 ounces snow peas, trimmed and cut in half if large
4 ounces fresh shiitake mushrooms, stemmed and sliced
3 scallions, green parts only, cut into 1-inch pieces
1 tablespoon grated fresh ginger or finely chopped pickled ginger, or more, to taste
½ teaspoon fine sea salt, or to taste
½ teaspoon natural granulated sugar
¼ cup fresh cilantro leaves, or more, to taste
Toasted peanuts for topping, optional

Follow package instructions for cooking the type of noodle of your choice. Once al dente, drain. Transfer the noodles to a cutting board and chop them in several directions to shorten.

Meanwhile, bring the broth or water with bouillon cube to a simmer in a wok or steep-sided stir-fry pan. Add the carrot and cook over medium-high heat for a minute or two.

Add the snow peas, shiitakes, scallions, and ginger. Continue to cook for just a minute or two longer, or until the snow peas are bright green and tender-crisp. Remove from the heat.

Add the noodles to the pan and stir in gently along with the salt, sugar, and cilantro. Serve at once, topped with peanuts if desired, or just pass a bowl of peanuts around for topping individual portions.

Variation: Spice this dish up by passing around Sriracha or other hot sauce.