Asian Noodles with Fresh and Pickled Greens
- SERVINGS: 6 to 8
Chef Ilene Rosen lives near Manhattan's Chinatown and often finds inspiration and ingredients in the local markets, like rice noodles, pickled mustard greens and fermented black beans.
- 1 pound dried rice noodles (about 1/4 inch wide)
- 1/2 pound package frozen edamame (soy beans) or 1 heaping cup shelled beans
- 2/3 cup chopped rinsed pickled mustard greens or rinsed sauerkraut
- 2 tablespoons coarsely chopped fermented black beans
- 2 tablespoons plus 1/3 cup vegetable oil
- 1/4 cup water
- 3 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- 1/4 pound young mustard greens, stemmed and chopped (2 packed cups)
- Salt and freshly ground pepper
- Soak the rice noodles in a large bowl of cold water until pliable, about 10 minutes.
- In a medium saucepan of boiling salted water, cook the edamame until tender, 5 to 6 minutes. Drain and rinse under cold water, then pat dry. Shell the edamame if necessary and transfer to a large bowl.
- In a large saucepan of boiling salted water, cook the noodles, stirring, until tender, about 3 minutes. Drain, rinse under cold water and pat dry. Add the noodles to the edamame along with the pickled greens and fermented beans, and toss with 2 tablespoons of the oil.
- In a bowl, whisk the water with the rice vinegar, mustard and the remaining 1/3 cup of oil. Add to the noodles and toss. Add the fresh mustard greens, season with salt and pepper and serve.
A light but highly acidic and fruity California Sauvignon Blanc will point up the peppery greens and balance the tangy dressing.