Vegetable Lo Mein with Edamame and Mustard Greens
Mustard greens' peppery bite contrasts with tender, fresh Asian egg noodles. If you can't find them, substitute fresh pasta such as vermicelli or spaghetti. The leftovers are tasty served warm or cold. If you have trouble tracking down wood ear mushrooms, you can use any dried mushroom, such as trumpet.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
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detailaddict's Review
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.
AlyBoudreau18's Review
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!
mandofan's Review
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.
EllenDeller's Review
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.
KeyLimePie's Review
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.
Yummy & Filling