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Mushrooms and Rice Stick Noodles Rice noodles have an absolutely wonderful texture when properly prepared. I prefer those that are at least 1/4 inch wide—they're very easy to handle. In this recipe the rice noodles are soaked in hot water and then drained. When the sauce is ready, the noodles are stir-fried at the last moment, just before serving. 1 pound rice stick noodles, about 1/4 inch wide 12 ounces mushrooms 1/3 cup virgin olive oil 2 cups chopped onion 6 cloves garlic, peeled and chopped (about 1 tablespoon) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/3 cup coarsely chopped flat-leaf parsley Grated Parmesan cheese (optional) Fill a pot with hot tap water (about 140 degrees), and soak the rice noodles in it for about 15 minutes. Meanwhile, cut the mushrooms into julienne strips, or slice them in a food processor using the 2-millimeter blade (you should have about 4 cups). Heat the oil in a large nonstick saucepan. When it is hot, add the onion and cook over medium heat for about 3 minutes. Then add the garlic, mix well, and stir in the mushrooms. Cook about 5 minutes, until all the juice from the mushrooms has evaporated. Add the salt and pepper and set aside. Drain the rice noodles, and let them sit in the colander until they are somewhat cool (to dry them out a little). A few minutes before serving time, combine the noodles and the hot mushroom mixture in a wok or in two nonstick skillets, and sauté over high heat for 2 to 3 minutes, to warm the noodles and finish cooking them. Sprinkle with the parsley and serve immediately, with grated Parmesan cheese if desired. , 6 SERVINGS Keep rice noodles- available at most supermarkets, on hand. They are very easy to prepare. Return to Top | Back to Recipes |
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