Spicy Noodles With Shitake Mushrooms And Mustard Greens
10 1/2 ounces rice noodles or bean thread noodles + water
1/3 cup water
1 teaspoon ginger, freshly grated
1 garlic clove, finely chopped
3 green spring onions, cut in small pieces
4 ounces shiitake mushrooms, cut into bite-size pieces
2 medium carrots, peeled and sliced
2 cups mustard greens with stalks, stalks cut into small pieces and leaves shredded
2-3 small red Thai chilies or 1-2 serrano chilies, finely chopped
4 cups vegetable stock
1/4 cup light soy sauce
1 tablespoon Asian sweet chili sauce
1/3 cup fresh mint leaves
1. Bring water to boil and then switch off the heat. Add the rice noodles and soak for about 15 minutes, or until they still have a little bite. If you use bean thread noodles (cellophane noodles), make sure that the water no longer boils. Then add the bean thread noodles and soak for 3-5 minutes.
2. In a large sauce pan or wok, add the 1/3 cup of water with garlic and ginger. Bring to boil and simmer for 2 minutes. Add vegetable stock and bring back to boil. Add shiitake mushrooms and chilies, boil for another 3 minutes.
3. Add soy sauce, sweet chili sauce, carrots, spring onions, and stalks of mustard greens. Boil for about 3 -4 minutes. Reduce heat to low, and add mustard green leaves. Stew for another 2 minutes. Remove from heat and add the noodles. Mix everything well and add mint leaves for flavor right before serving.
Nutrients: fiber, protein, vitamins A (beta carotene), C, E, K, B6, calcium, potassium, manganese, riboflavin, niacin, thiamin, folate, magnesium, selenium, pantothenic acid, phosporus, zinc, copper, sodium, iron
These flavorful Asian spicy noodles can be served hot or cold. If you add more broth to the rice noodles you can also serve them as noodle soup for a colder day. The combination of shitake mushrooms and mustard greens is a flavor surprise and adds nutrients to my spicy noodle dish.
Source of recipe: I wrote this recipe.