INGREDIENTS
1 14-oz. package rice sticks
2 Tbsp. sesame oil
? cup soy sauce
2 Tbsp. sugar
1½ Tbsp. chile-garlic sauce
1 Tbsp. ginger, grated
2 tsp. rice vinegar
3 Tbsp. vegetable oil
6 cups gai lan* (Chinese broccoli), roughly chopped
Garnish:
? cup basil, chopped
? cup cilantro, chopped
? cup mint, chopped
¼ cup roasted salted peanuts, chopped
lime wedges
PREPARATION
• In a medium bowl, pour boiling water over the rice noodles and let sit 7 minutes. Drain and rinse the noodles and toss them with the sesame oil.
• Meanwhile, in a small bowl, combine the soy sauce, sugar, chile-garlic sauce, grated ginger and rice vinegar. Set aside.
• In a large skillet or wok over high heat, warm the vegetable oil. Add the noodles to the skillet with the gai lan and saute 2 minutes, then stir in the sauce and cook 1 to 2 minutes more.
• Divide the noodles evenly among the plates and garnish with basil, cilantro, mint, chopped peanuts and lime wedges.
*Gai lan is available at most international grocery stores and Asian markets, or can be substituted with chard, kale or spinach.
This article appears in November 2016.