The follow recipe is an adoption of "chicken long rice," a frequent accompaniment to roast pig at a luau. Although Chinese in origin, this dish has been enthusiastically adopted by all Hawaiians. "Long rice" refers to bean-thread noodles that are cut into short lengths. We eliminated the chicken traditionally included in this recipe to make it a lighter side dish for our Grilled Teriyaki Pork Chops with Pineapple Papaya Relish .

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　6 ounces bean-thread (cellophane) noodles

　　1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced thin

　　1/2 cup thinly sliced onion

　　a 1 1/2-inch cube fresh gingerroot, peeled and cut into julienne strips

　　2 tablespoons vegetable oil

　　2 cups chicken broth

　　1 cup water

　　1/2 cup shredded carrot

　　3 scallions, cut into 1-inch sections and sections cut into julienne strips

　　

Step 1

In a bowl soak noodles in warm water to cover 15 minutes. Drain noodles and cut into 3- to 4-inch lengths.

　　

Step 2

In a large heavy saucepan cook mushrooms, onion, and gingerroot in oil over moderate heat, stirring, until mushrooms are tender. Add broth, water, carrot, noodles, and salt to taste and simmer, stirring occasionally, until liquid is absorbed, about 5 to 10 minutes. Stir in scallions.