They key to good stir-fry is high heat. If there’s a Chinatown where you live, I would recommend that you go there and buy a wok—they conduct heat better than any pot or pan ever could. What I love about a dish like this is that you can add in anything to it—you can make it all vegetarian or serve it with grilled salmon.
Total time: 40 minutes
2 bunches Chinese rice noodles—about 8 ounces
1 tablespoon oil
2 garlic cloves , minced
2 cups white button mushrooms, cleaned and sliced
2 bunches Chinese broccoli, including stems, peeled and chopped
3 tablespoons water
2 tablespoons soy sauce
2 teaspoons maple syrup
1 teaspoon fish sauce
1 red finger chili, thinly sliced
1 teaspoon toasted sesame oil, plus more for garnish
¼ cup sesame seeds
1. Soak the noodles in a large bowl of cold water for 30 minutes. Drain well.
2. While the noodles soak, mince the garlic, clean and slice the mushrooms, then peel and chop the Chinese broccoli. Set aside.
3. Heat the oil in a large skillet or wok over a high flame. Add the minced garlic and sauté for 1 minute before adding the mushrooms. Stir well and cook until they begin to release their juices, 2 to 3 minutes, and then add the broccoli.
4. Pour the water in the pan and immediately cover. Cook until the broccoli turns vibrant green, about 2 to 3 minutes. Remove the lid and add the soy sauce, maple syrup, fish sauce, chilies, sesame oil and half of the sesame seeds.
5. Continue to cook and stir until the sauce is slightly thickened, this should take 1 to 2 minutes. Add in the noodles, mix well, and heat through, 1 minute more, until just tender and warmed through. Be careful not to overcook the noodles or they will be mushy.
6. Top the noodles with the remaining sesame seeds and serve at once, with additional soy sauce if desired.