Udon Noodles with Mustard Greens and Shiitake-Ginger Sauce (Recipe #78)

It is important that a recipe provides multiple levels of flavor to keep the dish interesting. This vegan noodle dish has flavor from the udon noodles, mustard greens, and a beautiful broth-like sauce. I enjoyed this dish and would make it again!

I started by preparing my greens. I stemmed and cut 1 pound of mustard greens into two inch pieces. I started putting together the sauce of shiitake mushrooms (I used baby bella), mirin, rice vinegar, soy sauce, garlic, ginger, dried shiitake mushrooms, sesame oil, and chili-garlic sauce. I let that simmer down until it was approximately half the amount of liquid. In another pot while this was simmering down, I let the mustard greens boil for a few minutes and then I added in the udon noodles for a couple minutes. I reserved some of the cooking liquid. I combined the noodles/greens with the sauce and reserved liquid. I added salt and pepper to taste. I think the dish was well organized. The mushroom flavor was strong and beautiful. The sauce was savory, the greens were colorful and fresh, and the noodles were cooked perfectly! 

Taste: 9/10

Level of difficulty: 1/5

Notes for next time: Jacob does not like cooked greens, but I like them and I loved this recipe!