Mustard Greens And Udon Noodles With Shiitake-ginger Sauce

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 1 1/2 cups low sodium chicken broth
• 2 tablespoons rice vinegar
• 1/4 cup mirin
• 1/2 lb shiitake mushroom, stemmed and sliced thin
• 1 piece fresh ginger, peeled and cut into 1/4 inch coins (2-inch piece)
• 1/2 teaspoon asian chili sauce
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• salt
• ground black pepper
• 1 1/2 lbs mustard greens, cleaned, leaves trimmed from stalks, stalks discarded, and leaves cut into 2-inch pieces
• 14 ounces fresh udon noodles

Recipe

• 1 bring 5 quarts water to boil in a big pot.
• 2 bring broth, vinegar, mirin, mushrooms, ginger, chili sauce, soy sauce, and sesame oil to a boil in a medium saucepan over high heat.
• 3 simmer briskly until liquid thickens and reduces by half, 8-10 minutes.
• 4 off heat, remove ginger using a slotted spoon.
• 5 season broth with salt and pepper to taste and cover to keep warm.
• 6 meanwhile, add 1 tablespoon salt and greens to boiling water; cook until greens are almost tender, 2-4 minutes.
• 7 add in noodles, stir to separate, and cook until both greens and noodles are tender, about 2 minutes longer.
• 8 reserving ¼ cup noodle cooking water, drain noodles and greens, and return to pot.
• 9 add sauce and reserved cooking water to pot; cook over med-low heat, stirring to meld flavors, about 1 minute.
• 10 adjust seasonings with salt and pepper; serve immediately.
• 11 **if you cannot find fresh udon noodles, then use dry; add them to the pot of boiling water in step 6 first; cook for about 3minutes, then add the greens and continue cooking until both the noodles and greens are tender, another 2-3 minutes.