Asian Brown Rice and Mushroom Noodles with Cucumber
Looking for this thin brown rice noodles in Asian supermarket. The noodles are cooked with sauteed and browned mushrooms and chicken or vegetable stock. Serve it with some cucumber that adds some refreshing taste!
Ingredients
| ½ | tablespoon |
vegetable oil
such as canola oil, peanut oil |
|
| 2 | cloves |
garlic
crushed or minced |
|
| 1 | inch |
ginger
minced |
* |
| 2 |
scallions, spring or green onions
sliced |
||
| 1 | cup |
mushrooms
cremini, white button, sliced, or Asian mushrooms |
|
| 2 | cups |
stock
chicken or vegetable |
|
| 2 | tablespoons |
miso paste
soy bean or black bean paste, or more to taste |
* |
| 8 |
cilantro
sprigs, leaves and stems separated |
* | |
| 8 | ounces |
rice noodles
brown |
|
| 1 | teaspoon |
sesame oil
or to taste |
|
| ½ |
cucumbers
cut into match sticks, for serving |
||
| 1 | teaspoon |
sesame seeds
toasted, for serving, optional |
Directions
Heat the oil in a large pot until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
Stir in the mushrooms, and cook for about 4 minutes until the mushrooms are soft and some of the moisture from the mushrooms has been evaporated.
Pour the stock into the pot, add the miso paste and cilantro stems that are tied by a piece of kitchen twine.
Bring to the boil, add the brown rice noodles, stirring until the noodles are soft, covered by the stock and continue boiling for 1 minute.
Turn off the heat, put the pid on and let sit for 2 to 3 minutes until the noodles are cooked and soft.
Remove the pot from the heat, drizzle the sesame oil and stir in the cilantro leaves until well combined.
Divide between two individual serving bowls, and top with cucumber.
Enjoy!
Nutrition Facts
Serving Size 428g (15.1 oz)
