Mustard Greens and Udon Noodles With Shiitake-Ginger Sauce

“Cook's Illustrated”

Ingredients Nutrition


  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.

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