Rice noodles with vegetables and marbled mushrooms
6 servings
30 minutes
Rice noodles with vegetables and marble mushrooms is a vibrant dish of Pan-Asian cuisine that combines the tenderness of noodles with crunchy vegetables and the rich flavor of shimeji mushrooms. The recipe's origins lie in traditional Asian gastronomy, where noodles symbolize longevity and prosperity. Light yet nutritious, it harmonizes with aromatic broth, spicy soy sauce, and the piquant notes of garlic and ginger. Crunchy vegetables—carrots, peppers, corn, and broccoli—add freshness, while sesame oil imparts a subtle nutty aroma. This dish is perfect for a light dinner or a friendly gathering, allowing you to enjoy the richness of flavors and textures in every bite.
1
Mix the broth, soy sauces (add vinegar and garlic to the spicy soy sauce), ginger, and garlic sauce from black beans. Set aside.
- Vegetable broth: 0.5 glass
- Soy sauce: 2 tablespoons
- Fresh ginger: 2 tablespoons
- Garlic sauce: 1 teaspoon
2
Heat a wok or non-stick pan over high heat.
3
Pour sesame oil and spread it over the inner surface.
- Sesame oil: 2 tablespoons
4
Reduce the heat to medium, add the carrot. Sauté for 3 minutes.
- Carrot: 3 pieces
5
Then add pepper, corn, green onion, and broccoli or kai-lan.
- Sweet pepper: 1 piece
- Fresh corn: 1 glass
- Green onions: 1 bunch
- Broccoli florets: 230 g
6
Fry for another 3 minutes or until the vegetables are crispy-soft.
7
Add mushrooms, noodles, ¼ cup of water, and the previously prepared sauce.
- Shimeji mushrooms: 110 g
- Hot soy sauce: 3.5 tablespoons
8
Fry, stirring continuously, until the noodles and vegetables are cooked.