Umami Garlic Noodles With Mustard Greens Recipe (2024)

MSG is not bad for you; in fact, your body makes it on its own. Numerous double blind studies have demonstrated that headaches and other symptoms are not associated with MSG consumption.

I would think a touch of miso might be a good substitute for MSG or the nutritional yeast.

Used both types of mushrooms and asparagus in place of the mustard greens, since it was in season. Had to blanch the asparagus a few minutes, before I added it to the mushrooms. Absolutely excellent, especially with the fried egg, as recommended by one of the commentors. A wonderful mix of asian flavors with the richness of irish butter. May add seared salmon next time.I omitted the MSG, I dont think it was essential. Let’s all remember food is a beautiful treat. Save the criticism for politics.

Many of the foods people are suggesting to replace msg contain msg naturally: they include miso, oyster sauce, fish sauce. You can do a Google search and find lists of them. This is the specific one I’m citing: Monosodium Glutamate 101: What Foods Naturally Contain MSG?By Theresa Hedrick, MS, RDPosted on July 24, 2018

Delicious, buttery, and filling. I doubled the amount of greens and mushrooms to make the dish more substantial. While I loved the flavor, chili oil or chili flakes wouldn’t be a bad idea for those looking for something hotter. Can’t wait to add a fried egg on top of the leftovers!

Baby bok choi also works well with this. I don't typically use Accent, which tends to give my spouse a headache, but I have dulce, which is a mix of seaweed and seasalt that also adds some umami.

The water contains starch which will help thicken the sauce.

I used soba noodles and oyster mushrooms for this. I also used half the noodles because it was just for two people, but kept the rest of the recipe the same amounts because I didn't want it as sparse as the photo looks. Turned out great, and I can't imagine using a smaller sauce ratio.

I used soy noodles, turnip greens, and nutritional yeast. I was concerned it might be too salty, but it turned out to be fabulous. Relatively easy to pull together: most time-consuming part was slicing the greens.

A super simple recipe, and an easy crowd pleaser. I served it with a squeeze of lime at the end and it really tied all the flavors together!!

Miso does not have *added* MSG: it contains natural MSG (plus numerous other flavoring ingredients, such as the other amino acids present in soybean). I agree with the other commenters - folks are sickened by MSG because they expect to be. Quite a few of the MSG-phobes will happily munch on Doritos, which have added MSG + sodium inosinate + sodium guanylate - the latter are also umami substances discovered in mushrooms, just as MSG was discovered in seaweed.

Could stand to add a quarter cup of parsley for color and freshness.

Pick up a bottle of Japanese tsuyu in you Asian market. It is concentrated umami and has so many applications. In this case splash it into these noodles with some sesame oil, chill, and eat.

https://www.thisamericanlife.org/668/transcript

OMG. I made this with half & half of udon & soba noodles so I got a "black & white" look. Couldn't take a pic. It was gone in an instant!

Absolutely delicious!!! I used fresh Udon noodles. Instead of boiling the noodles, draining and rinsing ahead of the other steps, I added the partially cooked noodles to the pan with the garlic, shallots, mushrooms and greens (similar technique used in Italian cooking). The pasta water was hot and I was able to ladle additional starchy water as needed to loosen the sauce.A keeper for sure!!

Andrea Nguyen strikes again! I used Japanese buckwheat noodles, added more greens and mushrooms and some fried tofu skin for protein. The cilantro and undercooking the noodles are key. I couldn't help adding a little chili oil, but it would have been good without it.

I used 1/2 tsp of the chicken flavoring that came with the packaged ramen noodles, and it worked well as.a substitute for the MSG.

Delicious. Added more mushrooms (mixed variety) and broccoli. Otherwise stuck to the recipe. Easy and yummy weeknight meal.

Definitely a keeper. I couldn't get mustard greens but I could get yu choi (Chinese broccoli, I think?), and it worked out great.

Really delicious. The culture butter makes all the difference. Agree the the proportion of veggies can be increased.

There is nothing I would change about this. It’s the ultimate comfort food.

Tasty but sauce could use more of everything. I used 8 oz. of ramen noodles and still added some sesame chili oil and a lot of a "Japanese Barbecue Sauce" which is soy based, for more flavor. Used Tat Soy for greens which are milder than mustard greens (which I couldn't find). We turned this into a soup by adding leftover grilled chicken and to make it easy, a boxed Pho broth (which turned out to be really good!).

Perfect. Save a bit more of the pasta water if needed. A perfect side/main to Lidey Heuck’s Pan Seared Salmon with Broccoli. Just make the salmon in its sauce, sans broccoli (but that combo is delish as well)!

Made in wok, used magi(skip next time) and a bit of soy and a squeeze of lime. Used half the butter and half the noodles. Next time maybe less oyster sauce and 2 tbs butter total. 1.5 ramen bundles. Maybe tofu but does not need meat.

This was really good, although it felt like there were a lot of steps. It did cross my mind to serve with a medium-hard-cooked egg; seeing the comments, next time I will! I halved the sauce recipe to make two servings, but used the same amount of vegetables, and I thought it was a good ratio.

Skipped the MSG and used bok choy instead of mustard greens, this was delicious

Can you really brown mushrooms in butter in 5 minutes? I‘d think either the butter burns or it takes a lot longer.

This was really good but I will double the garlic and sauce next time. Also I used an acorn squash instead of mushrooms b/c that’s what I had. Yummy!

What is 'a large bunch' of mustard greens? The bunch I brought home from the grocery store weighs a pound! If I chopped it all up I'd probably have three quarts of greens. I wish these recipes would provide better guidance when it comes to fresh vegetables. Large, medium, small, bunches, are all such vague terms.