Rice Stick Noodles with Mushrooms

° Serves 6

Rice noodles have an absolutely wonderful texture when properly prepared. I prefer those that are at least ¼ inch wide—they’re very easy to handle. For this recipe, the rice noodles are soaked in hot water and then drained. When the sauce is ready, the noodles are stir-fried at the last moment, just before serving

• 1 pound rice stick noodles (about ¼ inch wide)
• 12 ounces mushrooms
• ⅓ cup virgin olive oil
• 2 cups chopped onions
• 5 cloves garlic, peeled and chopped (about 1 tablespoon)
• 1 teaspoon salt
• 1 tablespoon Sriracha or other hot sauce
• ¾ cup coarsely chopped flat-leaf parsley
• 2 tablespoons toasted sesame oil
• 2 tablespoons sesame seeds

Place 3 quarts hot water (about 170 degrees) in a bowl, add the rice noodles, and soak for about 15 minutes.

Meanwhile, wash the mushrooms and cut into julienne strips, or slice them in a food processor using the 2-millimeter blade (you should have about 4 cups).

Heat the oil in a large nonstick saucepan. When it is hot, add the onions and cook over medium heat for about 3 minutes. Add the garlic, mix well, and stir in the mushrooms. Cook for about 5 minutes, until all the juices from the mushrooms has released and evaporated. Add the salt and Sriracha and set aside.

Drain the rice noodles and let them sit in the colander until they are somewhat cool to dry them out a little.

A few minutes before serving, combine the noodles and hot mushroom mixture in a wok or in two nonstick skillets and sauté over high heat for 2 to 3 minutes to warm the noodles and finish cooking them. Sprinkle with the parsley, sesame oil, and sesame seeds and serve immediately.

Keep rice stick noodles, available in most supermarkets, on hand. They’re quick and easy to prepare.