Recipes for the Web

Barrington Software Incorporated

Spicy Mustard Greens with Asian Noodles

The spicy-sweet heat of fresh ginger combines with the peppery bite of mustard greens to make a

very warming dish. If you can't find somen noodles, use another type of Asian noodle or angel hair

pasta. You can also omit the beef from this recipe, if you like.

Serves four.

Salt

4 oz. somen noodles

2 tsp. peanut oil

1/4 cup vegetable oil

6 oz. cremini mushrooms, thickly sliced

3 Tbs. minced fresh ginger, divided

2 cloves garlic, minced

1/4 tsp. dried red pepper flakes

2 cups low-salt chicken stock (canned is fine, but don't use low-fat)

8 oz. stemmed mustard greens, coarsely chopped (to yield about 8 cups), thoroughly washed

6 oz. marbled beef (such as a small sirloin, rib-eye, or skirt steak), very thinly sliced and tossed in

1 tsp. peanut oil

2 Tbs. soy sauce

2 tsp. balsamic vinegar

2 Tbs. toasted sesame seeds

In a 4-qt. low-sided soup pot or Dutch oven, bring 2 qt. water to a boil. Add 1/2 Tbs. salt and the

somen noodles. Cook just 3 min., and then drain in a colander and rinse under cold water until

cool. Drain well and toss with 2 tsp. peanut oil in a medium bowl. Set aside. These can sit for 30

min.

In the same pot (or another similar one), heat the vegetable oil over medium heat and sauté the

mushrooms until softened and beginning to brown, 4 to 6 min. Add half of the ginger, the garlic, the

red pepper flakes, and a little of the stock, stirring constantly to scrape up browned bits from the

bottom of the pan. Add the rest of the stock and the mustard greens. Bring to a boil, stirring to wilt

the greens, and cover. Reduce the heat and simmer about 8 min. (Check the texture of the greens.

They shouldn't be tough, but they can still have a little toothiness.) Uncover, shut off the heat, and

add the thinly sliced beef, soy sauce, vinegar, and the remaining ginger.

Using tongs, portion the noodles into shallow serving bowls, putting them to one side. Use tongs to

portion some of the greens and beef into each bowl next to the noodles. Spoon some broth over

all and sprinkle with sesame seeds.

From Fine Cooking

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