This dish is wonderful on its own but adding meat is easy.Danielle Matar/The Globe and Mail
I like gai lan (Chinese broccoli) and always look for a way to use it, but baby bok choy, black kale, spinach and Swiss chard all are excellent with this as well. This dish is wonderful on its own but adding meat is easy: One option is baked chicken thighs sprinkled with a little five-spice powder. For fancier occasions I use confit duck legs brushed with hoisin that are browned in a hot oven until the skin is crisp. Place them on top of the noodles for a special dinner.
Servings: 4
Ready Time: 20 minutes
Sauce
1/4 cup rice vinegar
1/4 cup soy sauce
2 tbsp hoisin sauce
2 tsp sriracha
1 tsp sugar
1/2 cup chicken or vegetable stock
Greens
2 tbsp vegetable oil
2 tbsp minced garlic
2 tbsp minced ginger
1 lb (500 g) gai lan, trimmed, sliced lengthwise through the rib
1 cup leeks, sliced on diagonal, white and light green parts only
1 cup snow peas, trimmed
6 fresh shiitake mushrooms, sliced
1/2 lb (250 g) rice noodles, soaked in boiling water for 20 minutes
3 green onions, slivered
1/2 cup cilantro leaves (optional)
Method
Combine rice vinegar, soy, hoisin, sriracha, sugar and stock to make the sauce. Reserve.
Heat a wok over high heat. Add oil and swirl in pan, heating for 30 seconds. Add garlic and ginger and cook, stirring, for 30 more seconds Add half the gai lan and cook, stirring, for 1 minute or until wilted. Add remaining gai lan with leeks, snow peas and mushrooms and cook for 2 minutes, stirring constantly or until vegetables are crisp tender.
Add noodles, green onions and sauce. Bring to boil, stirring to ensure noodles are well coated. Garnish with cilantro to serve.
Lucy Waverman