Photo: Randy Mayor; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 cup)

How to Make It

Prepare rice noodles; drain. Sauté garlic and ginger in sesame oil over medium-high heat for 30 seconds. Add mushrooms and onion; sauté 4 minutes. Stir in rice noodles, soy sauce, and salt. Sprinkle with green onions.

You May Like

Ratings & Reviews

3 1/2 stars

annieo67
July 06, 2017
Just ok - needed more soy sauce and some red pepper flakes to perk it up a bit.  Hubby thought some cooked edamame would be a nice addition and could make for a good quick lunch dish.

carolfitz's Review

daneanp
July 25, 2014
Super-easy & in the summer love to use rice noodles that you soak rather than boil. Made to recipe except added some Sriracha to the soy sauce. Served with CL's beef/bell pepper kebabs.

annieo67's Review

CherylT
July 29, 2014
These noodles went really well with the delicious steak and pepper kebabs, but they were a bit bland. Not as flavorful as I expected given the ingredients. We just added a little more soy sauce, but in the future would maybe add more ginger, garlic or some sriracha as the writer above mentioned. They need a little something.

WRodgers1's Review

carolfitz
July 21, 2014
Enjoyed the mushrooms with the noodles, and my 8 y/o went back for seconds. I substituted Ramen noodles to make it cheap and easy

CherylT's Review

WRodgers1
August 10, 2014
These were really terrific! I always feel like the rice noodles stay a little harder than I expect after cooking them the full amount of time but my family seems to be fine with them being a little "al dente." The flavor was great with the beef and red pepper kabobs.