- 1/2 cup boiling water
- 1/4 cup dried wood ear mushrooms
- 2 quarts water
- 3 cups chopped mustard greens
- 1 (14-ounce) package fresh Chinese egg noodles
- 1/4 cup low-sodium soy sauce, divided
- 1 tablespoon dark sesame oil
- 2 tablespoons canola oil
- 1 tablespoon grated peeled fresh ginger
- 1 1/4 cups (1/4-inch-thick) red bell pepper strips (about 1 medium)
- 3/4 cup chopped green onions
- 1 garlic clove, minced
- 1 1/2 cups frozen shelled edamame (green soybeans), thawed
- 3 tablespoons hoisin sauce
- calories 339
- caloriesfromfat 26 %
- fat 9.8 g
- satfat 1 g
- monofat 4.1 g
- polyfat 3.2 g
- protein 15.8 g
- carbohydrate 47 g
- fiber 4.9 g
- cholesterol 0.0 mg
- iron 2.1 mg
- sodium 710 mg
- calcium 73 mg
How to Make It
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.