Mustard Greens And Udon Noodles With Shiitake-Ginger Sauce

Submitted by: admin on April 2, 2020

Serves 4


1-1⁄2 cups low-sodium chicken broth
8 ounces shiitake mushrooms, stemmed, trimmed, and sliced thin or a combination of white and shiitake mushrooms
1⁄4 cup rice vinegar
1⁄4 cup mirin
2 tablespoons soy sauce
2 garlic cloves, crushed with side of chef’s knife
1 (1-inch) piece ginger, halved and smashed with side of chef’s knife
1 teaspoon toasted sesame oil
1⁄2 teaspoon Asian chili-garlic sauce
Salt and pepper
1-1⁄2 pounds mustard greens, stemmed and leaves chopped into 2-inch pieces
Salt and pepper
14 ounces fresh udon noodles


  1. FOR THE SAUCE: Combine all ingredients in large saucepan or skillet and simmer until liquid thickens and reduces by half, 8 to 10 minutes. Remove from heat, remove garlic and ginger, and season with salt and pepper to taste. Cover to keep warm.
  2. FOR THE GREENS AND NOODLES: While sauce simmers, bring 5 quarts water to boil in large pot. Add greens and 1 tablespoon salt and cook until greens are almost tender, 4 to 5 minutes. Add noodles and cook until greens and noodles are tender, about 2 minutes longer. Reserve 1⁄3 cup cooking water, drain noodles and greens, and return to pot. Add sauce and reserved cooking water and cook over medium-low heat, stirring to meld flavors, about 1 minute. Season with salt and pepper to taste and serve immediately.


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