Quick, easy rice noodle recipe with Chinese five-spice and shiitake mushrooms is loaded with vegetables. Great potluck dish, both vegan and gluten-free.
Whisk 1 tablespoon tangerine juice, 1 tablespoon agave or maple syrup, ⅛ tsp. Szechuan or white pepper, ⅛ tsp. Chinese five spice, ½ tsp. salt, to taste, and 1 tablespoon toasted sesame oil together.
Broccoli and mushroom
Drop 1 cup broccoli florets in boiling water for 1-2 minutes. Rinse in cold water and drain.
Squeeze water from rehydrated ¼ cup dried shiitake. Toss blanched broccoli and squeezed mushrooms in 1 ½ tablespoon tamari for gluten-free, or soy sauce to season. Mix until tamari is absorbed. Hold aside.
Noodles and cabbage
Cook 2 oz. dry whole brown rice Maifun noodles according to package and keep al dente. Rinse and drain well. Pat them in a cloth or paper towels to remove remaining moisture.
Snip noodles in half one or twice with kitchen shears to make them easier to toss with vegetables.
Place cooked noodles in a large bowl. Toss with 3 cups thinly sliced Chinese cabbage, 2 tablespoons sliced almonds, 2 tablespoons sliced green onions, ¾ cup julienne bamboo shoots
Put it all together
Pour sauce over tossed salad and lightly toss one more time.
Place cabbage and noodle mixture on individual plates. Top with the broccoli and mushrooms that have been seasoned with tamari.
Serve
Garnish with 2 tablespoons sliced green onions and 2 tablespoons sliced almonds Serve with sriracha or chili oil if desired.
Store
Vegetable Mei Fun Noodles will keep 4-5 days in the refrigerator as long as you hold the sauce aside to add just before serving.
Once the noodles are dressed, eat them in 1-2 days. I actually love them this way- they get a little juicier and make a fabulous instant lunch!
Notes
IngredientsChoose high-quality dried shiitake mushrooms. They should be whole, light, and crisp with pale gills, short stems, and edges that curl in.How to rehydrate shiitakeYou can soak mushrooms by one of two methods for great results. The first method is preferred. However, the second method is fine when you have less time.
Long soak - Place mushrooms in a jar twice their volume. Fill the jar with cool water, submerge the mushrooms and top off water to the very brim. Screw on a lid, and soak 12-24 hours in the refrigerator. Shake the jar once or twice to distribute mushrooms while soaking. This method preserves the most umami in the mushrooms themselves while restoring a buttery texture.
Quick soak - Place mushrooms in a heat-proof jar and cover them with boiling water. Submerge the mushrooms and fill the jar to its brim with boiling water. It's important that all the mushrooms stay underwater. You can use a glass or small jar that fits just inside the soaking vessel to keep them wet. Let mushrooms sit for 30 minutes, stirring halfway through. Mushrooms won't be quite as soft or retain as much flavor with this method, but it's perfect for when you haven't planned ahead.
Vegetable Mei Fun preparation
Blanch broccoli briefly just until bright green and still crisp.
Squeeze excess water firmly from soaked shiitake before seasoning in tamari with blanched broccoli.
Cook mei fun noodles to al dente texture. It will only take a couple of minutes. Rinse immediately in cold water and drain well.
Make-ahead tips
Store sauce, cabbage and noodle mix, and seasoned broccoli with mushrooms in three separate containers if making the recipe ahead of time or traveling to a gathering.
Then dress and assemble vegetable mei fun noodles just before serving.