Why settle for instant noodles when you can get a more nutritious and just as tasty alternative? Noodles cooked in under three minutes (like angel hair pasta) and tossed with fermented mustard greens for that nutrient boost! Hear us out: Wheat noodles are a versatile and satisfying base for many dishes, making them a staple in countless households. Their slightly chewy texture and ability to absorb flavors make them a fantastic choice for both simple and elaborate meals. Rich in carbohydrates, they provide a quick and sustained energy boost. Plus, they’re easy to prepare, making them a go-to for quick meals without sacrificing taste or nutrition.
Wheat Noodles With Pickled Mustard Greens
The inspiration for this dish came from a Taiwanese restaurant in Makati. My friend Anthony took us there, and the menu, primarily in Chinese with smaller English translations, featured a dish that immediately caught my eye: wheat noodles with pickled mustard greens.
The pickled mustard greens added a unique and vibrant flavor to the dish. Their peppery and slightly bitter notes provided a refreshing contrast to the rich and savory sauce, which seemed to be a simple mix of soy sauce and oil. I thought that using fermented mustard greens instead of pickled ones would introduce an additional layer of umami and tanginess, elevating the dish’s complexity. The fermentation process not only enhances the flavor but also introduces beneficial probiotics, making this quick and easy meal far more nutritious than a pack of instant noodles.
How much noodles?
A general rule of thumb in cooking dry pasta for meals is 75 to 100 grams per serve. If you do meal prep on weekends like I do, cooking a big batch of noodles for the week along with other carbohydrates like brown rice saves me a lot of time for the rest of the week.
A Sauce Jar Instead of Packets
Instant noodles come with seasoning packets, but for our version, we make our own flavorful sauce using simple ingredients: soy sauce, garlic chili oil, and chopped fermented mustard greens. My go-to ratio is 2 tablespoons of soy sauce to 1 tablespoon of chili oil, plus 1 teaspoon of chopped mustard greens. For added depth, I mix in a bit of the salty and sour brine from the fermented mustard greens to brighten the sauce.
These measurements are just a starting point—you can adjust them to suit your taste. If you love extra heat, add dried chili flakes or hot sauce. Prepare a batch and store it in a glass jar in a cool, dry place for easy use whenever you need a quick meal.
Pairing and Serving Suggestions
This dish pairs wonderfully with a variety of sides. For a well-balanced meal, serve it alongside a simple salad or a side of dumplings. As for drinks, a cup of green tea—just like we had at the Taiwanese restaurant—or a fizzy beverage can complement the bold flavors perfectly.
Ingredients (for one serving)
- 75 to 100 grams wheat noodles, here we used spaghetti
- 1 teaspoon chopped fermented mustard greens
- 2 tablespoons soy sauce
- 1 tablespoon garlic chili oil
- Salt and pepper to taste
- Brine from the fermented mustard greens (optional)
Directions
- Cook the noodles according to package directions.
- While the noodles are cooking, prepare the sauce by mixing soy sauce, chilly oil and chopped mustard greens.
- Once the noodles are done, drain and set aside. Keep a bit of the salted water.
- Add the sauce into the cooked noodles, tossing them until well combined. Use the salted water from cooking the noodles to loosen noodles when required.
- Season to taste.
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