Simple Mushroom Broccoli Stir Fry Noodles

Ingredients

• 1/4 cup soy sauce
• 1 Tbsp toasted sesame oil
• 1 Tbsp chili garlic sauce
• 1 Tbsp brown sugar
• 1 Tbsp water
• 1 tsp cornstarch
• 7 oz wide rice noodles
• 1 Tbsp cooking oil
• 8 oz sliced white mushrooms
• 2 cloves garlic, minced
• 1/2 lb frozen broccoli florets
• 2 green onions, sliced

Directions

1. Start with the sauce, since you’ll want it waiting when the pan is ready. In a small bowl, whisk together the soy sauce, toasted sesame oil, chili garlic sauce and brown sugar, then mix in the water and cornstarch until the cornstarch has completely disappeared into the liquid. Put the sauce aside.
2. Cook the noodles as directed on the package, then tip them into a colander to drain. Wide rice noodles often take about 7-8 minutes to boil.
3. As the noodles cook, warm a large skillet over medium heat. When the pan is hot, pour in the cooking oil, then add the sliced mushrooms and minced garlic. Saute them until the mushrooms give off their liquid and the edges start to take on color.
4. Add the frozen broccoli florets straight from the freezer and continue to saute for just a couple minutes, until the pieces are no longer frozen but are still bright green. They can still feel cool here, because they’ll finish heating in the skillet; the goal is to avoid taking the broccoli too far.
5. Add the drained noodles and the sauce you mixed earlier. Toss and cook over medium heat for 1-2 minutes, until everything is hot and the sauce has tightened enough that it does not collect in the bottom of the skillet. Finish with the sliced green onions and serve.