Asian Brown Rice and Mushroom Noodles with Cucumber

• 1/2 tablespoon vegetable oil such as canola oil, peanut oil
• 2 cloves garlic crushed or minced
• 1 inch ginger minced
• 2 each scallions, spring or green onions sliced
• 1 cup mushrooms cremini, white button, sliced, or Asian mushrooms
• 2 cups stock chicken or vegetable
• 2 tablespoons miso paste soy bean or black bean paste, or more to taste
• 8 each cilantro leaves and stems separated
• 8 ounces rice noodles brown
• 1 teaspoon sesame oil or to taste
• 1/2 each cucumbers cut into match sticks, for serving
• 1 teaspoon sesame seeds toasted, for serving, optional

1. Heat the oil in a large pot until hot.
2. Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until very fragrant.
3. Stir in the mushrooms, and cook for about 4 minutes until the mushrooms are soft and some of the moisture from the mushrooms has been evaporated.
4. Pour the stock into the pot, add the miso paste and cilantro stems that are tied by a piece of kitchen twine.
5. Bring to the boil, add the brown rice noodles, stirring until the noodles are soft, covered by the stock and continue boiling for 1 minute.
6. Turn off the heat, put the pid on and let sit for 2 to 3 minutes until the noodles are cooked and soft.
7. Remove the pot from the heat, drizzle the sesame oil and stir in the cilantro leaves until well combined.
8. Divide between two individual serving bowls, and top with cucumber.
9. Enjoy!

vegetable oil, garlic, ginger, scallions, mushrooms cremini, chicken, miso paste soy bean, cilantro, rice noodles, sesame oil, cucumbers, sesame seeds

Taken from recipeland.com/recipe/v/asian-brown-rice-mushroom-noodl-52597 (may not work)