Mustard Greens and Udon Noodles with Shiitake-Ginger Sauce

Name: Mustard Greens and Udon Noodles with Shiitake-Ginger Sauce
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 1/2 cups, chicken stock or low-sodium canned chicken broth; 1/4 cup, rice wine vinegar; 1/4 cup, mirin (Japanese rice wine); 2 medium cloves, garlic, crushed with flat side of a chef's knife blade; 1/2 pound, shiitake mushrooms or a combination of white button and shiitake mushrooms, wiped clean and sliced thin; 1 chunk (1-inch), gingerroot, halved and smashed with flat side of a chef's knife blade; 1/2 teaspoon, Asian chile paste; 2 tablespoons, soy sauce; 1 teaspoon, toasted sesame oil; , Salt and ground black pepper; 1 1/2 pounds, mustard greens (1 large bunch), washed well, leaves trimmed from ribs and cut into 2-inch pieces; 1 package, fresh udon noodles (14-ounces)

3 comments

Appears in Cook's Illustrated January/February 1998

By cooking noodles and winter greens together and then adding the sauce, you can save considerable time and still end up with full-flavored weeknight fare.

SERVES4

TIME55 minutes

WHY THIS RECIPE WORKS

We wanted to find a way to make weeknight dishes by combining winter greens and noodles and adding savory sauces. For this recipe, the cooking process was pretty simple: By cooking the udon noodles and the mustard greens together in one pot...

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