Three-Treasure Rice Noodles
Recipe: Three-Treasure Rice Noodles
From: Nina Simonds' Classic Chinese Cuisine
Serves: 6
3/4 lb. thin rice noodles
2 Tbsp. vegetable oil
1/4 lb. fresh shiitake mushrooms, rinsed, drained, and cut into julienne strips
3 c. shredded leeks or minced scallions
1-1/2 c. finely shredded carrots
1-1/2 Tbsp. rice wine or sake
Minced Seasonings:
1-1/2 Tbsp. minced garlic
1-1/2 Tbsp. minced ginger
Sauce:
1/2 c. chicken broth
4-1/2 Tbsp. soy sauce
2 Tbsp. rice wine or sake
2 tsp. sesame oil
1 tsp. salt
1 tsp. sugar
Put noodles in large bowl and pour very hot (boiling) water over to cover. Let soak about 20 minutes, then drain.
Heat a wok until very hot, add the oil, and heat until hot. Add the Minced Seasonings and stir-fry about 10 sec., until fragrant. Add shredded mushrooms, leeks, and carrots, and toss. Add the rice wine and cook 1-1/2 to 2 minutes. Add the Sauce and heat until boiling. Add the drained rice noodles, stir well, and cook for a few minutes until the liquid is absorbed. Toss and transfer to bowl or platter to serve.
Notes:
Ordinary button mushrooms can be used instead of the shiitakes. This is a very nice side dish to serve with potstickers, much more interesting than plain rice but not so heavily seasoned that it clashes with them.
From: Nina Simonds' Classic Chinese Cuisine
Serves: 6
3/4 lb. thin rice noodles
2 Tbsp. vegetable oil
1/4 lb. fresh shiitake mushrooms, rinsed, drained, and cut into julienne strips
3 c. shredded leeks or minced scallions
1-1/2 c. finely shredded carrots
1-1/2 Tbsp. rice wine or sake
Minced Seasonings:
1-1/2 Tbsp. minced garlic
1-1/2 Tbsp. minced ginger
Sauce:
1/2 c. chicken broth
4-1/2 Tbsp. soy sauce
2 Tbsp. rice wine or sake
2 tsp. sesame oil
1 tsp. salt
1 tsp. sugar
Put noodles in large bowl and pour very hot (boiling) water over to cover. Let soak about 20 minutes, then drain.
Heat a wok until very hot, add the oil, and heat until hot. Add the Minced Seasonings and stir-fry about 10 sec., until fragrant. Add shredded mushrooms, leeks, and carrots, and toss. Add the rice wine and cook 1-1/2 to 2 minutes. Add the Sauce and heat until boiling. Add the drained rice noodles, stir well, and cook for a few minutes until the liquid is absorbed. Toss and transfer to bowl or platter to serve.
Notes:
Ordinary button mushrooms can be used instead of the shiitakes. This is a very nice side dish to serve with potstickers, much more interesting than plain rice but not so heavily seasoned that it clashes with them.