Similar greens—such as yow choy, also known as choy sum (which looks almost identical to bok choy but bears small yellow flowers), broccolini, or even regular broccoli—will work well in this dish if you can’t find Chinese broccoli. You can buy wide rice noodles at Asian grocery stores, or use the narrow rice noodles (often labeled “pad thai noodles”) that many supermarkets carry.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cover the noodles with very hot water in a large bowl, and let soak 30 minutes. Drain the noodles, and set aside.
Step 2
Meanwhile, bring a large pot of water to a boil. Add the broccoli; cook until crisp-tender, about 1 minute. Drain; set aside.
Step 3
Stir together the tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat the canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add the ginger, garlic, and mushroom caps; cook, stirring, until the mushrooms are soft, about 2 minutes.
Step 4
Add the tamari mixture to the skillet; bring to a simmer over high heat. Stir in the cornstarch mixture, and simmer 2 minutes. Add the reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with the sesame oil, and toss again. Serve with red pepper flakes, sesame seeds, and salt for sprinkling, if desired.
