Spicy Mustard Greens with Asian Noodles Recipe

Spicy Mustard Greens with Asian Noodles Recipe

  • 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
  • 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
  1. 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.
  2. Combine all the sauce ingredients in a bowl and stir to mix.
  3. 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.
  4. 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.
  5. Stir the sauce into the vegetable mixture, add the noodles, and toss to coat and reheat.
  6. Put the noodles into a bowl, garnish with toasted sesame seeds, and serve.