Description
Classic Szechuan flavors needs no meat to be delicious, this dish proves it!
Ingredients
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 or balsamic vinegar
Instructions
- Bring a medium size pot of salted water to boil. Add celery and blanch for 3 minutes. Drain and set aside.
- 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.
- In a large pan over medium high heat, add mushrooms and ginger and cook until mushrooms are golden brown (about 5-6 minutes). Add gochujang and stir well until mushrooms are evenly coated. Add celery and toss until coated.
- Add soy sauce and chinkiang vinegar, stir and turn the heat off.
- 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:
- Calories: 424
- Sugar: 10.9 g
- Sodium: 1088.1 mg
- Fat: 4.4 g
- Saturated Fat: 1.4 g
- Carbohydrates: 86.4 g
- Fiber: 3.7 g
- Protein: 9.2 g
- Cholesterol: 3.5 mg
