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.
Recipe information
Yield
4 Servings
Ingredients
½
2
2
1
¾
½
1
4
1
4
2
1
8
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Preparation
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Step 1
Beet greens, kale, or turnip greens
Instructions
Step 2
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.
Step 3
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.
Step 4
Meanwhile, cook noodles according to package directions; drain.
Step 5
Divide noodles among bowls and ladle soup over.