Rice noodles with mushrooms
4 servings
30 minutes
Rice noodles with mushrooms is a dish that embodies the harmony of textures and flavors in Chinese cuisine. The delicate, almost airy noodles absorb the rich aroma of ginger, garlic, and scallions, forming the base for a deep flavor composition. Mushrooms sautéed to light caramelization add earthy notes to the dish, while pieces of golden tofu contribute softness and heartiness. A sauce made from soy sauce, rice wine, and peanut oil binds the ingredients into a unified melody of flavors, creating a perfect balance between sweet, salty, and spicy. The finishing touches – fresh basil and crunchy peanuts – give the dish freshness and a light nutty texture. This is not just food but a culinary journey that reveals the depth and diversity of Chinese gastronomy.
1
Soak the rice noodles for 15 minutes (or according to the package instructions). Then drain the water and set the noodles aside for a while.
- Rice noodles: 225 g
2
Finely chop garlic, ginger (about 2 cm), and shallots. Sauté in heated oil in a large pan for a few minutes until light brown.
- Garlic: 1 clove
- Ginger root: 1 piece
- Shallot: 4 pieces
- Vegetable oil: 2 tablespoons
3
Add chopped mushrooms and sauté for 2-3 minutes, then add tofu cut into 1.5 cm cubes and fry until browned.
- Fresh mushrooms: 70 g
- Tofu: 100 g
4
Mix soy sauce, rice wine, fish sauce, peanut butter, and chili sauce, then add to the pan.
- Soy sauce: 2 tablespoons
- Mirin: 1 tablespoon
- Fish sauce: 1 tablespoon
- Peanut oil: 1 tablespoon
- Chili sauce: 1 tablespoon
5
Add noodles and mix with the sauce. Sprinkle with peanuts and chopped basil. Serve hot.
- Rice noodles: 225 g
- Peanuts: 2 tablespoons
- Basil: to taste
