Rice Noodles With Wonton/chinese Ravioli In Mushroom Sauce Recipe

First, get your rice noodles ready: soak them in warm water for about 20 minutes, or until they're soft and pliable. Once they're done, set them aside.

In a separate small bowl, soak the shiitake mushrooms in just enough warm water until they soften. This mushroom soaking water can be strained and added to your sauce later for an extra layer of umami. Once soft, squeeze out any excess water, then slice the mushrooms, discarding the tough stems.

For the carrot garnish, finely chop the carrots and place them in a bowl with a little water. Microwave them for about 1-2 minutes until they're slightly tender, then set aside. Finally, mix all the ingredients for the wonton filling in a bowl until well combined.

Let the mushroom sauce simmer gently for about 10-15 minutes, allowing the flavors to meld. While the sauce is simmering, bring a separate saucepan of water to a boil.

Cook the wontons in batches in the boiling water. They should take about 5 minutes or less to cook through, depending on their size. At the same time, reheat your prepared rice noodles and arrange your desired portion on serving plates.

Once the sauce has simmered, whisk the cornstarch with a little cold water to make a slurry, then stir it into the simmering sauce to thicken it until it coats the back of a spoon. Spoon a generous amount of the thickened sauce over the noodles on each plate.