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Spicy Mustard Greens with Asian Noodles

Steve Hunter

Servings: four.

The spicy-sweet heat of fresh ginger combines with the peppery bite of mustard greens to make a very warming dish. If you can’t find somen noodles, use another type of Asian noodle or angel hair pasta. You can also omit the beef from this recipe, if you like.


  • Kosher salt
  • 4 oz. somen noodles
  • 2 tsp. peanut oil
  • 1/4 cup vegetable oil
  • 6 oz. cremini mushrooms, thickly sliced
  • 3 Tbs. minced fresh ginger, divided
  • 2 cloves garlic, minced
  • 1/4 tsp. dried red pepper flakes
  • 2 cups low-salt chicken broth (canned is fine, but don’t use low-fat)
  • 8 oz. stemmed mustard greens, coarsely chopped (to yield about 8 cups), thoroughly washed
  • 6 oz. marbled beef (such as a small sirloin, rib-eye, or skirt steak), very thinly sliced and tossed in 1 tsp. peanut oil
  • 2 Tbs. soy sauce
  • 2 tsp. balsamic vinegar
  • 2 Tbs. toasted sesame seeds

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 9
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 25
  • Sodium (mg): 1240
  • Carbohydrates (g): 28
  • Fiber (g): 4
  • Protein (g): 17


  • In a 4-qt. low-sided soup pot or Dutch oven, bring 2 qt. water to a boil. Add 1/2 Tbs. salt and the somen noodles. Cook just 3 minutes and then drain in a colander and rinse under cold water until cool. Drain well and toss with 2 tsp. peanut oil in a medium bowl. Set aside. These can sit for 30 minutes.
  • In the same pot (or another similar one), heat the vegetable oil over medium heat and sauté the mushrooms until softened and beginning to brown, 4 to 6 minutes. Add half of the ginger, the garlic, the red pepper flakes, and a little of the broth, stirring constantly to scrape up browned bits from the bottom of the pan. Add the rest of the broth and the mustard greens. Bring to a boil, stirring to wilt the greens, and cover. Reduce the heat and simmer about 8 minutes. (Check the texture of the greens. They shouldn’t be tough, but they can still have a little toothiness.) Uncover, shut off the heat, and add the thinly sliced beef, soy sauce, vinegar, and the remaining ginger.
  • Using tongs, portion the noodles into shallow serving bowls, putting them to one side. Use tongs to portion some of the greens and beef into each bowl next to the noodles. Spoon some broth over all and sprinkle with sesame seeds.


Rate or Review

Reviews (2 reviews)

  • butta211 | 03/15/2011

    This was delicious! Very flavorful, complex with a nice kick to it. I added the sirloin steak, a little extra garlic and roasted some sugar snap peas to mix in. Loved it!

  • crumchic | 01/05/2011

    This was awful and bland.

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