Real African Dishes: [MC-AllEthnic-Recipes] Mustard Greens and Udon Noodles with Shiitake-Ginger Sauce

Wednesday, May 30, 2012

[MC-AllEthnic-Recipes] Mustard Greens and Udon Noodles with Shiitake-Ginger Sauce

* Exported from MasterCook *

Mustard Greens and Udon Noodles with Shiitake-Ginger Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups stock -- or low-sodium canned broth
1/4 cup rice 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 piece fresh ginger -- (1 inch) 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
Table salt and ground black pepper
1 1/2 pound mustard greens -- (1 large bunch), washed well, leaves trimmed from ribs and cut into 2-inch pieces
14 ounces fresh udon noodles -- (1 package)

Simmer chicken stock through sesame oil in a large saucepan or large
skillet over high heat until liquid thickens and reduces by half, 8 to 10
minutes. Off heat, remove garlic and ginger; season with salt and pepper
to taste, and cover.

Meanwhile, add 1 tablespoon salt and greens to 5 quarts boiling water;
cook until greens are almost tender, 4 to 5 minutes. Add noodles; cook
until greens and noodles are tender, about 2 minutes longer. Reserve 1/3
cup noodle water; drain noodles and greens and return to pot. Add sauce
and reserved water and cook over medium-low heat, stirring to meld
flavors, about 1 minute. Adjust seasoning and serve immediately.

Serves 4

Find fresh Japanese udon noodles in the produce section of large
supermarkets. If they are not available, substitute dried or frozen udon
or dried fettuccini and follow cooking instructions, because dried noodles
take longer to cook than fresh. Substitute vegetable broth for the chicken
broth to make this a vegetarian recipe.

Cuisine:
"Asian"
Source:
"Cook's Illustrated, Jan 1998"
S(Formatted by Chupa Babi):
"May 2012"
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Per Serving (excluding unknown items): 541 Calories; 4g Fat (6.9% calories
from fat); 22g Protein; 109g Carbohydrate; 10g Dietary Fiber; 72mg
Cholesterol; 595mg Sodium. Exchanges: 6 1/2 Grain(Starch); 2 Vegetable;
1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1356 0 0 3395