Chinese Rice Noodles With Mushrooms

This rice noodle recipe uses napa cabbage, an Asian cabbage variety popular in Chinese and Korean dishes. Shiitake mushrooms have been used in Asia for more than 6000 years. They are considered a super food! They are a great source of iron, B vitamins, vitamin D, and folate.

• 1 8 oz pack of rice noodles (Chinese Vermicelli) 
• 1 cup vegetable broth
• 4 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1/2 tbsp chili sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1/2 cup red onions, chopped
• 4 garlic cloves, minced
• 1/2 lb shiitake mushrooms
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 4 cups napa cabbage (Chinese cabbage), thinly sliced
• 2 tbsp curry
• 6 green onions, chopped
• salt and pepper to taste

Bring a pot of water to boil. Put the vermicelli noodles into a large bowl and pour the boiling water over. Make sure the water covers the noodles. Let the noodles soak for about 15 minutes. Drain. Keep warm.

Make the sauce by combining vegetable broth, soy sauce, ketchup, chili sauce and brown sugar. Whisk well. Set aside.

Heat vegetable oil in a large saute pan. Saute onions and garlic for 2 minutes. Add mushrooms and bell peppers. Saute for another 3-4 minutes. Add cabbage and curry. Stir fry for another minute. Add the noodles. Pour the sauce over and toss to combine. Stir fry for a couple of minutes letting the noodles absorb the sauce. Add the green onions. Serve hot!

Inspired by http://www.vegetariantimes.com/recipe/singapore-style-rice-noodles/