- Noodles:
- 1 (12 ounce) package dried rice noodles
- boiling water to cover
- Sauce:
- 1 cup water
- 1 tablespoon chicken bouillon granules
- 1 tablespoon soy sauce
- Vegetables:
- 1 tablespoon olive oil
- 4 ounces Japanese white mushrooms, stemmed and sliced
- 4 ounces baby cabbage, shredded
- 4 ounces pickled Chinese mustard greens, chopped
- 1/4 head lettuce, shredded
- 1 large Japanese cucumber, sliced
- Place noodles in a bowl and pour in enough boiling water to cover; soak until noodles are softened, about 10 minutes. Drain.
- Mix 1 cup water, chicken bouillon, and soy sauce in a bowl until sauce is smooth.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, baby cabbage, mustard greens, lettuce, and Japanese cucumber until mushrooms are fragrant and vegetables are tender, about 5 minutes. Add noodles and sauce; cook and stir using a long wooden chopstick until sauce has nearly evaporated, about 5 minutes.