Chinese Yunnan Mushroom Rice Noodles

Ingredients

• 10 oz rice noodles
• 1 lb assorted mushrooms, torn into pieces
• 1/2 oz dried mushrooms
• 4 cups vegetable broth
• 3 tbsp neutral oil, divided
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1 tbsp chili oil
• 1 tsp toasted sesame oil
• 4 scallions, sliced
• 1/2 cup cilantro leaves
• Salt and white pepper

Steps

1. Soak the dried mushrooms in 1 cup of hot water for 20 minutes, then lift them out, chop them, and strain the soaking liquid through a fine sieve, leaving the grit behind.
2. That soaking liquid is the most concentrated flavour in the dish, so strain it carefully rather than discarding it.
3. Heat 2 tablespoons of the oil in a wide pan over medium-high heat and add the fresh mushrooms in a single layer. Leave them undisturbed for 4 minutes.
4. Stir once and cook for 6 minutes more, until deeply browned and the pan is dry again. Do not salt them until this point, or they will release water and stew.
5. Add the remaining oil, the garlic, ginger, and chopped soaked mushrooms and cook for 1 minute.
6. Pour in the broth and the strained soaking liquid and simmer for 15 minutes, so the broth takes on the mushroom flavour. Season with soy sauce, salt, and white pepper.
7. Soak the rice noodles in just-boiled water for 5 to 6 minutes, until soft but still springy, then drain and divide between bowls.
8. Ladle the hot broth and mushrooms over the noodles, and finish with the chili oil, sesame oil, scallions, and cilantro.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.