Bon Appétit | January 2014
photo by Ditte Isager
yield
Makes 4 servings
It might look like a lot when the greens are raw, but add them all anyway. They'll quickly wilt down to a silky texture.
Ingredients
Preparation
Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
Meanwhile, cook noodles according to package directions; drain.
Divide noodles among bowls and ladle soup over.
Also Try it With: Beet greens, kale, or turnip greens
my notes
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