← Back to Search Results
stir-frying Asian
Spicy Mustard Greens with Asian Noodles

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This dish has a spicy sweet taste offset by the peppery bite of the mustard greens and goes well with many grilled meats, fish, or poultry entrées. It makes a pretty presentation on any plate, with the bright green of the mustard and the white noodles. To change the flavor, add other mushrooms and substitute spinach for the mustard greens, or add beef strips or shrimp and serve as an entrée. It tastes great served hot or at room temperature.

Yield:   4 to 6 servings

Ingredients

  • 4 ounces soba noodles; or substitute other Asian noodles such as udon, somen, or ramen (available in Asian markets)
  • 2 teaspoons sesame oil; or substitute peanut oil
  • 1 tablespoon vegetable oil, preferably peanut
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons minced garlic
  • ½ teaspoon crushed red chile, such as piquin
  • ¼ cup chicken or vegetable broth
  • 8 ounces mustard greens, stems removed and coarsely chopped; or substitute Asian baby greens
  • 2 ounces straw mushrooms
  • 1 cup mung bean sprouts
  • 1 tablespoon toasted sesame seeds for garnish

Sauce:

  • 1 tablespoon balsamic vinegar
  • 4 teaspoons rice vinegar
  • 1 tablespoon peanut oil
  • 2 teaspoons light soy sauce
  • 1 green onion, chopped
  • ¼ teaspoon dark sesame oil
  • ¼ teaspoon crushed red chile, such as piquin or Santaka
  • ¼ teaspoon sugar

Directions

Cook the noodles according to the directions on the package. Drain and rinse the noodles and place in a bowl. Add the sesame oil and toss to coat.

Combine all the sauce ingredients in a bowl and stir to mix.

Heat a heavy skillet or wok over medium-high heat, add the vegetable oil, and when hot, add the ginger, garlic, and chile and stir-fry for a couple of minutes.

Add the broth, and when simmering, add the greens and cook until done. Add the mushrooms and mung beans and cook for a couple of minutes.

Stir the sauce into the vegetable mixture, add the noodles, and toss to coat and reheat.

Put the noodles into a bowl, garnish with toasted sesame seeds, and serve.


© 2005 Dave DeWitt and Nancy Gerlach

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

153kcal (8%)
297mg (12%)
19g
2g
7g (11%)
0g
1g (5%)
4g
2g
0mg (0%)
2g
5g
42mg
245mg
202mcg RAE (7%)
29mg (49%)
68mg (7%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
living-raw-food Living Raw Food
by Sarma Melngailis
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sweet-life The Sweet Life
by Kate Zuckerman
new-american-table New American Table
by Marcus Samuelsson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
desserts-4-today Desserts 4 Today
by Abby Dodge
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?