Easy Brown Rice Vermicelli Noodles With Fresh Shiitake Recipe
A Thai noodle dish rich in flavor, featuring shiitake mushrooms and tender baby bok choy.
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Instructions
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Start boiling water for broth preparation; heat prepared broth.
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Stir eggs (or tofu) and fish/soy sauce into the hot broth until combined, then set aside.
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Heat oil in a wok or deep frying pan over medium-high heat. Stir-fry garlic, chili, and onion for 1 minute until fragrant, adding wine, sherry, or broth if the pan dries.
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Add mushrooms; stir-fry for 2 minutes until softened.
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Add white bok choy pieces; stir-fry for 1-2 minutes until softened.
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Pour in the broth-egg/tofu mixture and bok choy greens, stirring to combine.
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Once bubbling, reduce heat to medium and add noodles, pressing and turning them until softened and separated.
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Toss noodles continuously over medium heat until all broth is absorbed (about 5 minutes).
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Remove from heat, then add bean sprouts and pepper, tossing to mix.
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Adjust seasoning by adding more fish/soy sauce for saltiness or lime/lemon juice to reduce saltiness.
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Serve garnished with cilantro, lime wedges, and sliced chili; add Thai chili sauce on the side if desired.