Mustard greens and udon noodles with shiitake-ginger sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on May 07, 2014

    If you have the ingredients handy, this dish comes together quickly. I feel like adding some konbu to the sauce might give it a more Japanese flavor, so may try that next time. Still, the sauce is nice as is, and you can boost the flavor by adding your own toppings, such as more chili sauce or furikake, to your bowl. I added an additional 7 ounces of udon - half again what the recipe calls for - because 14 ounces just didn't seem like enough. Between my husband, our two-year-old, and I, we ate almost the entire dish with the extra noodles, even though the recipe says it is for four servings. Perhaps they mean it serves four as a side dish, while we made it as a one-pot meal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.