Broccoli-Beef and Shiitake Mushroom Rice Noodle

Broccoli-Beef and Shiitake Mushroom Rice Noodle Submitted by AmyInCA
Broccoli-Beef and Shiitake Mushroom Rice Noodle Submitted by AmyInCA
My brothers and I love noodles. Mom always make this Broccoli-Beef and Shiitake Mushroom Rice Noodle for us whenever we crave for noodles. Now, I make this dish for my son and daughter all the time as they are also noddle lovers.




Main Ingredients: 1 (14 ounce) package rice noodle ½ pound beef flanks, cut across the grain into ¼-inch thick slices, then julienne to 2-inch long pieces 1 cup cooked ham, cut into thin strips 1 pound broccoli florets 10 pieces dried shiitake mushrooms, soak in hot water for at least 2 hours or over night 2 cups chicken stock 2 tablespoons fish sauce (I used the brand called 3 Crabs Fish Sauce, it’s the best flavor fish sauce out there.) 2 teaspoons toasted sesame oil 5 green onions, cut into 2-inch long pieces Beef Marinate Ingredients: 1 teaspoon soy sauce 1 teaspoon oyster sauce ½ teaspoon toasted sesame oil ¼ teaspoon pepper Shiitake Mushrooms Marinate Ingredients: 1 tablespoon oyster sauce 1 teaspoon sugar 1 teaspoon corn starch 1 teaspoon toasted sesame oil pinch of grounded white pepper

Nutritional information

No nutrition information available


In a large stockpot, bring water to boil and blanch broccoli for a few minutes until crisp-tender. Remove broccoli with a slotted spoon, set aside. In the same pot, add the rice noodle and cook to al dente (check package instructions). Drain well and return noodles back to the pod. Off the heat, add the fish sauce and sesame oil, mix well until all noodles are coated with seasonings. Taste the noodle to check seasoning, add more fish sauce to suit your taste. Add the beef strips with the beef marinate ingredients and mix well, set aside. Wash the re-hydrated mushrooms and squeeze out excess liquid. Cut into ⅛-inch strips. Mix mushrooms with mushroom marinate ingredients. In a medium sauce pan on medium-high heat, add mushroom and sauté for 1 minute. Add chicken stock and bring to a boil. Turn heat to low and cover with a lid to simmer. Stir occasionally to prevent mushrooms from sticking to the bottom of the pot. Cook until ¼ cup of liquid remains. Meanwhile, heat a sauté pan on medium-high heat. Add a teaspoon of oil and sauté the beef strips until cooked through. Remove from heat and add them into the broccoli. In the same pan, sauté the ham for a few minutes until edges are slightly brown. Remove from heat and add to the broccoli mixture. Heat the pot of noodle on low, add broccoli-meat mixture to the pod, add mushrooms and all liquid/sauce into the noodle. Stir and mix all ingredients together until noodle heated through. Off the heat, mix in the green onion. Serve warm.