This is a spicy recipe from my lovely mom! I am living with my fiance in Europe now, and I always serve it to guests when we have some over for dinner!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Separate the thin leafy parts of the mustard greens from the thicker stems, and set them aside in separate bowls. Place the onion, garlic, chili peppers, fennel, cumin, and coriander in the work bowl of a food processor, and pulse until the mixture becomes a paste.

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  • Heat the oil in a wok or large skillet over medium-high heat, and cook and stir the onion-garlic mixture until it releases its fragrance, about 1 minute. Stir in the beef and shrimp, and cook and stir until the beef is no longer pink and the shrimp have become opaque, about 3 minutes.

  • Stir in the tomato paste and soy sauce, and mix together until well combined. Stir in the noodles, tossing them with the sauce, beef, and shrimp until they have begun to soften, about 5 minutes. Add the mustard green stems, then cook and stir until the stems have begun to soften and become translucent, about 3 more minutes.

  • Stir the mustard green leafy parts into the dish, and then the bean sprouts. Cook and stir everything together until the mustard green leaves and bean sprouts are softened but still bright in color, about 3 more minutes. Sprinkle with salt to taste.

Cook's Notes

For the beef, substitute mutton or chicken cut into small pieces. For the shrimp, substitute fish cakes or squid, cut into small pieces if desired.

Nutrition Facts

714.1 calories; 34.1 g protein; 126.3 g carbohydrates; 91.5 mg cholesterol; 1390.9 mg sodium. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
10/26/2010
I thought the 15 cloves of garlic and 10 chilli peppers sounded kind of crazy- but it's actually genius! The garlic isn't overpowering but the chili peppers definitely give it some kick! I tossed in some mushrooms and used udon instead of the noodles they recommend- I'd probably add more veggies if/when I make this again- but I really like veggies. oh yeah- and I think it needs a bit more light soy sauce in addition to the black soy sauce. Spicy easy and yummy! Read More
(11)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2010
I thought the 15 cloves of garlic and 10 chilli peppers sounded kind of crazy- but it's actually genius! The garlic isn't overpowering but the chili peppers definitely give it some kick! I tossed in some mushrooms and used udon instead of the noodles they recommend- I'd probably add more veggies if/when I make this again- but I really like veggies. oh yeah- and I think it needs a bit more light soy sauce in addition to the black soy sauce. Spicy easy and yummy! Read More
(11)
Rating: 5 stars
10/26/2010
I thought the 15 cloves of garlic and 10 chilli peppers sounded kind of crazy- but it's actually genius! The garlic isn't overpowering but the chili peppers definitely give it some kick! I tossed in some mushrooms and used udon instead of the noodles they recommend- I'd probably add more veggies if/when I make this again- but I really like veggies. oh yeah- and I think it needs a bit more light soy sauce in addition to the black soy sauce. Spicy easy and yummy! Read More
(11)
Rating: 4 stars
08/09/2015
I had to make a few changes due to ingredient availability in my area. I went to two different Asian markets and neither of them knew what the Chinese yellow noodles were. They recommended a fresh chow mein noodle (yellow in color) that they sold in their freezer section. All I had to do was thaw them out and they worked nicely with this. Chinese mustard greens are also not available so I used Napa cabbage instead. This one has great flavor but not for the faint of heart. I recommend taking the seeds out of the peppers. I would make a few changes in the steps if I made this again but overall a great recipe. Read More
(1)
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