Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside.
Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.
Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.
Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.
I agree that this was a labor-intensive recipe but the results were very good. Like the others I made a few substitutions - soba noodles, dried shiitakes and yellow bell pepper. I actually had only 8 oz. of noodles, but this was just as well as the veggies seemed meager in comparison (and I cut back the soy sauce to 2T accordingly). I had some lovely red mustard greens to use and expected them to play a starring role, but found that they cooked down to a mere footnote. My husband and I enjoyed this and I would make it again, though with half the noodles, twice (at least) the greens and I might even omit the hoisin sauce.
I made this last night and my husband said its one of his new favorite dishes! I couldnt get fresh noodles, so I used dried bucatini (which are not egg) and fresh shitakes instead of dried wood ear mushrooms (I've never even heard of these) and it came out great. Definitely a little time consuming for a week night, but I am absolutely going to make it again on a weekend when I can have time to make the fresh egg noodles by hand. I also might try adding a teaspoon of chili paste as someone did below!
This was excellent, a really tasty Asian noodle dish. However, I did make some changes. First off I used a "heaping" 1/4 cup of dried mushrooms and doubled the mustard greens. I also added 1 TBSP of chili-garlic paste with the hoisin sauce which I think makes a big difference. I agree, this is not a "quick recipe", at least not for 1 person to make. It will take you an hour or so all told, including prep and clean-up. I basically divided it into four servings, which was perfectly adequate.
We thought this was fabulous. My only changes were to use just 9 oz. of fresh fettucine (the smaller amount of noodles probably intensified flavors) and add a heaping tsp. of chile garlic paste. Next time, I will double the mustard greens as the three cups cooked down to just a little bit. The flavors were wonderful together. Because it was a one dish meal and we had less pasta, this served three adults.
I also think the recipe was not quick, but I did think it was very easy. And very yummy. I used soba noodles instead of egg, and it came out great. I also omitted the hoisin sauce. I love greens, and I would actually double the greens next time.
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