Ingredients

The following ingredients have 2 Servings
  • 2 cups celery (diced)
  • 1 tablespoon vegetable oil
  • 6 ounces rice noodles
  • 5 ounces button mushrooms (finely chopped)
  • 2 tablespoons ginger (peeled and finely chopped)
  • 2 tablespoons gochujang (Korean hot chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon chinkiang or balsamic vinegar

Instruction

  • Bring a medium size pot of salted water to boil. Add celery and blanch for 3 minutes. Drain and set aside.
  • Bring another pot of water to boil and cook noodles according to directions on the package. Drain and set aside. TIP: tossing a few drops of sesame oil will prevent the noodles from sticking together.
  • In a large pan over medium high heat, add mushrooms and ginger and cook until mushrooms are golden brown (about 5-6 minutes). Add gochujang and stir well until mushrooms are evenly coated. Add celery and toss until coated.
  • Add soy sauce and chinkiang vinegar, stir and turn the heat off.
  • Divide noodles evenly among bowls and serve topped with spicy mushrooms and celery.