Similar greens—such as yow choy, also known as choy sum (which looks almost identical to bok choy but bears small yellow flowers), broccolini, or even regular broccoli—will work well in this dish if you can’t find Chinese broccoli. You can buy wide rice noodles at Asian grocery stores, or use the narrow rice noodles (often labeled “pad thai noodles”) that many supermarkets carry.

　　

Ingredients

serves 4

　　8 ounces wide (about 3/8 inch) or other rice noodles

　　12 ounces Chinese broccoli (also called gai lan), cut into 2-inch pieces

　　3 tablespoons low-sodium tamari soy sauce

　　1 tablespoon plus 1 teaspoon Thai fish sauce (also called nam pla)

　　1 tablespoon plus 1 teaspoon rice wine vinegar (not seasoned)

　　1 teaspoon sugar

　　3/4 cup homemade or low-sodium store-bought chicken stock

　　1 tablespoon canola oil

　　1 tablespoon minced peeled fresh ginger, or more to taste

　　2 garlic cloves, minced

　　8 shiitake mushrooms, stemmed, caps quartered

　　2 teaspoons cornstarch mixed with 2 tablespoons cold water

　　4 scallions, white and pale-green parts only, cut on the diagonal into 1-inch pieces

　　2 teaspoons toasted sesame oil

　　Crushed red pepper flakes, for sprinkling (optional)

　　Sesame seeds, for sprinkling (optional)

　　Coarse salt, for sprinkling (optional)

　　

Step 1

Cover the noodles with very hot water in a large bowl, and let soak 30 minutes. Drain the noodles, and set aside.

　　

Step 2

Meanwhile, bring a large pot of water to a boil. Add the broccoli; cook until crisp-tender, about 1 minute. Drain; set aside.

　　

Step 3

Stir together the tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat the canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add the ginger, garlic, and mushroom caps; cook, stirring, until the mushrooms are soft, about 2 minutes.

　　

Step 4

Add the tamari mixture to the skillet; bring to a simmer over high heat. Stir in the cornstarch mixture, and simmer 2 minutes. Add the reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with the sesame oil, and toss again. Serve with red pepper flakes, sesame seeds, and salt for sprinkling, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.