Description
Spicy Sichuan noodles tossed with crunchy celery and earthy mushrooms.
Ingredients
Units
Scale
- 2 cups celery, diced
- 1 tablespoon vegetable oil
- 6 ounces rice noodles
- 5 ounces button mushrooms, finely chopped
- 2 tablespoons ginger, peeled and finely chopped
- 2 tablespoons gochujang (Korean hot chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon chinkiang vinegar or balsamic vinegar
Instructions
- Boil the celery: Bring a medium size pot of salted water to boil. Add celery and cook for 3 minutes. Drain and set aside.
- Cook the noodles: Bring another pot of water to boil and cook noodles according to directions on the package. Drain and set aside. TIP: tossing a few drops of sesame oil will prevent the noodles from sticking together.
- Cook the mushrooms and aromatics: In a large pan over medium high heat, add mushrooms and ginger and cook until mushrooms are golden brown (about 5-6 minutes).
- Add the celery and other seasonings: Add the gochujang and stir well until mushrooms are evenly coated. Add the celery and toss until coated. Add soy sauce and chinkiang vinegar, stir and turn the heat off.
- Serve: Divide noodles evenly among bowls and serve topped with spicy mushrooms and celery.
Notes
These Spicy Szechuan Rice Noodles will keep refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 10.9g
- Sodium: 1088mg
- Fat: 4.4g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 86.4g
- Fiber: 3.7g
- Protein: 9.2g
- Cholesterol: 3.5mg
