Rice Noodles With Mushrooms, Scallions & Chile Oil

Back when I was a kid, it was very common to have noodles for breakfast. In curries or thick soups, stir-fried or simply tossed in a savory sauce. Today, I’m sharing a noodle dish inspired by kon loh mee, which translates to “dry toss noodle.” While kon loh mee usually uses yellow noodles, the sauce I’m sharing goes perfect with flat rice noodles or even rice vermicelli. Fresh flat rice noodles can be found at any well-stocked Asian market. Alternatively, dried or homemade versions work just as great here. The best part of this recipe is its flexibility. Customize it to your likings by adding your favorite protein (like pan-fried tofu or marinated seitan) or vegetables (such as bok choy or yu choy). For vegetables, just make sure to blanch them before tossing with the noodles and sauce. To serve, I like to have a side of chopped Thai chiles in soy sauce for spooning on top. —WoonHeng Chia

• PREP TIME10 minutes
• COOK TIME25 minutes
• SERVES1 to 2

Ingredients 

• 1 pound fresh flat rice noodles, precut
  
• 1 Thai chile, thinly sliced
  
• 2½ tablespoons soy sauce, plus more for the chile
  
• 1 large shallot, thinly sliced crosswise into rings
  
• 5 tablespoons neutral oil, divided
  
• 6 ounces mini king oyster mushrooms or baby bella or shiitake mushrooms, cleaned and halved lengthwise
  
• Kosher salt, to taste
  
• 1½ teaspoons vegan oyster sauce
  
• 1 teaspoon dark soy sauce
  
• ½ teaspoons granulated sugar
  
• 1 handful chopped scallions
  
• 1 spoonful chile oil with sediment