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Photo by: Joseph De Leo
This dish has a spicy sweet taste offset by the peppery bite of the mustard greens and goes well with many grilled meats, fish, or poultry entrées. It makes a pretty presentation on any plate, with the bright green of the mustard and the white noodles. To change the flavor, add other mushrooms and substitute spinach for the mustard greens, or add beef strips or shrimp and serve as an entrée. It tastes great served hot or at room temperature.
Cook the noodles according to the directions on the package. Drain and rinse the noodles and place in a bowl. Add the sesame oil and toss to coat.
Combine all the sauce ingredients in a bowl and stir to mix.
Heat a heavy skillet or wok over medium-high heat, add the vegetable oil, and when hot, add the ginger, garlic, and chile and stir-fry for a couple of minutes.
Add the broth, and when simmering, add the greens and cook until done. Add the mushrooms and mung beans and cook for a couple of minutes.
Stir the sauce into the vegetable mixture, add the noodles, and toss to coat and reheat.
Put the noodles into a bowl, garnish with toasted sesame seeds, and serve.
Nutritional information is based on 6 servings.
Nutrients per serving (% daily value)
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