Mustard greens are one of my favorite vegetables. They can be combined with many other ingredients. Mature mustard greens also produce edible flowers. It's also delicious to mix into one with other ingredients.
I also never miss the opportunity to harvest mustard greens directly from the plantation. Just like a few days ago, I have shared my activities of harvesting mustard greens on my family's plantation. If you missed my post, you can read the post here: Harvest guava, mustard greens, yellow velvet, and more.
Mustard greens are best served as stir-fried dishes. We are also used to cooking noodles by adding mustard greens as a complementary vegetable that must be in the dish.
After getting a bunch of fresh Mustard greens, I was excited to make a dish for our family dinner.
So, this time I will make something that is not far from the noodles menu. I use vermicelli as the main ingredient.
Vermicelli has a soft texture compared to other noodles. This is perfect for a pair of Mustard greens, so the flavors of each of them remain dominant, without any overlapping the taste of the other.
THE INGREDIENTS
Use the spices that are usually used for sauteing vegetables, or cooking noodles without gravy. In this recipe, I use red chili, onion, garlic, and pepper.
To create a strong and bold taste, here I use soy sauce. Without this soy sauce, the final taste of the vermicelli will be lacking even though you use seasoning. So, I recommend you to stock up on soy sauce in your pantry. Trust me, this soy sauce will be very useful for many vegan dishes.
For herbs, I use bay leaves which will add a delicious fragrance. I almost never miss using bay leaves in any of my side dishes.
COOKING METHOD
First of all, prepare water to boil the vermicelli. Bring the water to a boil, then add the vermicelli and cook for about five to 7 minutes depending on the brand of the vermicelli.
Don't forget to check the vermicelli cooking instructions which are usually included on the back of the vermicelli packaging.
While waiting for the vermicelli to finish boiling, it's time to prepare the other ingredients. Cut the mustard greens as well as prepare other spices.
Drain the vermicelli. It doesn't matter if the vermicelli texture becomes lumpy because later it will be cooked again and the vermicelli will no longer clump.
The important thing to note when boiling the vermicelli is not overcooking, because we will cook the vermicelli with spices later.
Now that we have boiled vermicelli, mustard greens, and spices, it's time to cook them all. Heat the oil. Then saute the spices.
After the spices smell good, it's time to add the mustard greens. Add a few tablespoons of soy sauce.
Don't forget also to add salt, pepper, and a sprinkle of sugar. Add a little water so the spices don't burn.
Once the mustard greens have wilted, it's time to add the vermicelli. Stir well, until the vermicelli is perfectly mixed with the spices.
Before lifting, taste correction. Then remove and serve while warm. You can add fried onions or chips to improve the texture to be more perfect.
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
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