UMAMI GARLIC NOODLES WITH MUSTARD GREENS
The key to this heady noodle dish, adapted from "Vietnamese Food Any Day" (Ten Speed Press, 2019), is to build complexity by layering umami flavors in the pan. The cookbook's author, Andrea Nguyen, starts with ingredients that are familiar to many pan-fried noodle dishes: oyster sauce, fish sauce, mushrooms, garlic. But then, in a brilliant move, she augments it all with a big dollop of salted, European-style cultured butter to add both creaminess and acidity. There's also a touch of monosodium glutamate (MSG) in the mix, which you can buy in Asian markets or other supermarkets sold under the name Accent Flavor Enhancer. It has a salty sweetness that deepens all the other flavors. But if you'd rather not use it, nutritional yeast also works well. If you can't get mustard greens, substitute baby kale or spinach.
Provided by Melissa Clark
Categories dinner, weekday, noodles, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, cover garlic with 1 tablespoon water. Set aside.
- Bring a large pot of heavily salted water to a boil. Cook noodles 2 minutes less than package directions for very al dente. Reserve 3/4 cup noodle water, then drain noodles in a colander, rinse with cool water and set aside.
- In a small bowl, whisk together oyster sauce, fish sauce, cornstarch, MSG, sugar and reserved cooking water. Set aside.
- In a 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Stir in mushrooms and cook until well browned, about 5 minutes. Stir in mustard greens and continue to cook, stirring frequently, until bright green and just tender, another 2 minutes. Turn off the heat, transfer to a bowl, and season with salt and pepper to taste.
- Return skillet to stove (with heat still off) and add remaining 2 tablespoons butter, shallot and garlic-water mixture (do not drain). As butter melts and sizzles, turn heat back on, to medium-low. Cook, stirring frequently, until garlic is fragrant and some pieces are golden, 3 to 5 minutes.
- Stir in cooking liquid mixture and raise heat to medium; bring sauce to a bubble. Using tongs, toss in noodles just until coated in sauce, then turn off heat. If noodles look too thick or taste too salty, add a splash of water. Stir in mushrooms and mustard greens. Let it sit for 1 minute, then serve topped with cilantro.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 1123 milligrams, Sugar 3 grams, TransFat 0 grams
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Shimul das Shimul
[email protected]This dish is a great way to get your kids to eat their vegetables.
Kathy Mansito
[email protected]I'm always looking for new noodle recipes, and this one is definitely a keeper.
Mahofuja Nur
[email protected]This is the best noodle dish I've ever had. I highly recommend it.
Murtaza Ali Murtaza Ali khan
[email protected]I made this dish for a party, and it was a huge success. Everyone loved it.
Bangla YouTube
[email protected]These noodles are so addictive! I can't stop eating them.
Alok Chaturvedi
[email protected]This dish is a great way to use up leftover vegetables.
Nerve Center
[email protected]I'm not a big fan of mustard greens, but I really enjoyed them in this dish.
Arna Jahan
[email protected]These noodles are the perfect comfort food. They're warm, hearty, and delicious.
Hasham Haider
[email protected]I love the umami flavor of this dish. It's so rich and savory.
Afnan Mahmud
[email protected]This dish is so easy to make, and it's always a hit with my guests.
Bht Raza jr
[email protected]I was skeptical about the mustard greens, but they really added a nice flavor to the dish.
Sudip Magar
[email protected]This is one of my go-to recipes when I'm short on time. It's always a crowd-pleaser.
gracie garcia
[email protected]The garlic and mustard greens really shine in this dish. I used a variety of mushrooms, and they all worked well.
Joyce Isibor
[email protected]I love the simplicity of this dish. It's quick and easy to make, and the results are always delicious.
Itzme Llegacy dem
[email protected]These noodles were a hit with my family! The umami flavor was rich and savory, and the mustard greens added a nice peppery bite. I will definitely be making this dish again.