Cook the Book: Rice Noodles with Chinese Broccoli and Shiitake Mushrooms

Ingredients

• 12 ounces broccoli chinese cut into 2-inch pieces (also called gai lan)
• 1 tablespoon canola oil 
• 2 teaspoons cornstarch mixed with 2 tablespoons cold water
• 1 tablespoon ginger fresh minced peeled to taste
• 2  garlic clove minced
• 0.8 cup chicken stock low-sodium homemade store-bought
• 1 tablespoon rice vinegar (not seasoned)
• 4  spring onion white
• 2 teaspoons sesame oil toasted
• 8  mushroom caps stemmed quartered
• 1 teaspoon sugar 
• 3 tablespoons tamari sauce low-sodium
• 1 tablespoon thai fish sauce (also called nam pla)
• 8 ounces vermicelli ()

Equipment

• bowl
• frying pan
• pot
• wok

Directions

1. Cover the noodles with very hot water in a large bowl, and let soak 30 minutes.
2. Drain the noodles, and set aside.
3. Meanwhile, bring a large pot of water to a boil.
4. Add the broccoli; cook until crisp tender, about 1 minute.
5. Drain; set aside.
6. Stir together the tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside.
7. Heat the canola oil in a large nonstick skillet or a wok over medium heat until but not smoking.
8. Add the ginger, garlic, and mushroom caps; cook, stirring, until the mushrooms are soft, about 2 minutes.
9. Add the tamari mixture to the skillet; bring to a simmer over high heat. Stir in the cornstarch mixture , and simmer 2 minutes.
10. Add the reserved noodles and broccoli, along with the scallions, and toss to coat.
11. Drizzle with the sesame oil, and toss again.
12. Serve with red pepper flakes, sesame seeds, and salt for sprinkling, if desired.