Chinese New Year Noodles
Festive Chinese rice noodles with mushrooms, cabbage, bean sprouts and bamboo shoots in a savoury ginger and soy sauce. This colourful noodle dish is quick to prepare and especially fitting for a Chinese New Year meal.
Equipment
- Bowl, small
- Knife
- wok
Ingredients
- 1 cup bamboo shoots sliced
- 1½ cups bean sprouts
- 1½ cups Chinese cabbage chopped
- 1 tablespoon cornstarch
- 1 tablespoon garlic minced
- 2 teaspoons ginger fresh and minced
- 12 mushrooms dried Chinese or oyster
- 1 tablespoon peanut oil
- 8 oz rice noodles dried
- 1 scallion chopped
- 1 teaspoon sesame oil optional
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup vegetable broth
Instructions
- Prepare the rice noodles according to the package directions, drain and set aside.
- Soak the dried mushrooms in warm water for 20 minutes. Squeeze them dry, remove the stems and cut the mushrooms into bite-sized pieces.
- Meanwhile, combine the vegetable broth, soy sauce, cornstarch and sugar in a small bowl and set aside.
- Heat the peanut oil in a wok. Add the garlic and ginger and stir-fry until the garlic just begins to brown.
- Add the mushrooms, Chinese cabbage, bean sprouts and bamboo shoots and stir-fry for 3–4 minutes until tender.
- Add the prepared sauce and noodles. Reduce the heat and simmer uncovered for 3–5 minutes.
- Drizzle with sesame oil, if using, and toss well.
- Remove from the heat, garnish with chopped scallion and serve immediately.
Notes & Wine Advice
Serving Advice
Serve these noodles hot as a Main Course or as part of a larger Chinese New Year meal. They also work well alongside other Noodles and vegetable dishes.Recipe Notes
The original recipe allows either chicken or vegetable broth. Vegetable broth is used here so the finished dish remains suitable for vegetarian and vegan diets. You can vary the vegetables according to what you have available, but keep the quantities reasonably similar so there is enough sauce for the noodles.Preparing the Mushrooms
Allow the dried mushrooms to soak for the full 20 minutes so they soften properly. Squeeze out excess water before removing the stems and cutting them into bite-sized pieces.Storage Advice
Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat thoroughly in a wok or frying pan, adding a small splash of vegetable broth or water if the noodles have absorbed too much of the sauce.Wine Advice
A fresh, aromatic white wine works particularly well with the ginger, mushrooms and savoury soy flavours. A Riesling is a good match, especially one with lively acidity and fresh fruit that can balance the salty and aromatic elements of the noodles.Nutrition values
Serving: 280 gr | Calories: 285 kcal | koolhydraten: 52 g | Eiwitten: 7 g | Vet: 6 g | Verzadigd vet: 1 g | Natrium: 560 mg | Suiker: 5 g