Mustard Greens and Udon Noodles

Recipe Source

Mustard Greens and Udon Noodles

https://www.cooksillustrated.com/recipes/790-mustard-greens-and-udon-noodles-with-shiitake-ginger-sauce?incode=MCSCD00L0&ref=new_search_experience_3

Mustard Greens and Udon Noodles

Feb 10, 2017 | Recipes, Winter

Mustard greens are a veggie that a lot of us did not grow up eating.  They are nutritious, pack a boatload of flavor and can be used in many types of cuisine.  Yes, they can be eaten raw or cooked just like collards, kale, or turnip greens, but due to that mustardy bite, it can be a little harsh for some.  I tend to like them in something where they have other flavors to blend and mute.  This is a simple weeknight recipe that does just that and don’t worry if you cannot get fresh udon, just use the dried and cook it first before the greens.

Ingredients

1 ½cups Chicken Stock or low-sodium canned chicken broth
¼cup rice wine vinegar
¼cup mirin (Japanese rice wine)
2medium cloves garlic, crushed with flat side of a chef’s knife blade
½pound shiitake mushrooms or a combination of white button and shiitake mushrooms, wiped clean and sliced thin
1chunk (1-inch) gingerroot, halved and smashed with flat side of a chef’s knife blade
½teaspoon Asian chile paste
2tablespoons Soy Sauce
1teaspoon toasted sesame oil

Directions

1. Simmer chicken stock through sesame oil in a large saucepan or large skillet over high heat until liquid thickens and reduces by half, 8 to 10 minutes. Off heat, remove garlic and ginger; season with salt and pepper to taste, and cover.

2. Meanwhile, add 1 tablespoon salt and greens to 5 quarts boiling water; cook until greens are almost tender, 4 to 5 minutes. Add noodles; cook until greens and noodles are tender, about 2 minutes longer. Reserve 1/3 cup noodle water; drain noodles and greens and return to pot. Add sauce and reserved water and cook over medium-low heat, stirring to meld flavors, about 1 minute. Adjust seasoning and serve immediately.

 
 

Find fresh Japanese udon noodles in the produce section of large supermarkets. If they are not available, substitute dried or frozen udon and cook the noodles first, according to package directions and add to mustard greens after they have cooked.