Asian Noodles (or noodle soup) with Mustard Greens
This is an easy weeknight dinner for 1-2 people or increase portions for more than one. The nutritional benefits of bone broth come through her in this simple soup. This can be gluten-free if using rice noodles.
Ingredients
- ½ lb Chinese noodles (or other Asian type)
- One bunch CSA Greens (I like mustard greens or a mix of mustard greens and a milder variety for this recipe)
- Optional Protein: your choice of small pieces of leftover meat, scrambled egg, tofu, cubes, cooked shrimp
- Bone Broth or other broth of your choice if you prefer a soup rather than just noodles
- For the sauce and optional flavorings:
- soy sauce
- peanut oil
- rice wine vinegar (or other type)
- minced garlic
- minced ginger
- Siracha or other spicy condiment, or minced spicy chili sesame oil (just a dash)
Directions
Make the sauce first by combining the sauce ingredients in proportions that taste good to you (I’ve listed them according to the amount you might use, from most to least):
Heat broth if using.
Wilt the greens in a saute pan in just the water clinging to them after washing.
Boil the noodles to taste (usually only 1-3 minutes, depending on your type of noodle), and drain.
Toss the noodles with the sauce, greens and optional protein. Add all ingredients into broth if using for a delicious soup.
Serve hot!
Submitted by Paula Redinger, Tucson CSA
