INGREDIENTS
4 large garlic cloves, finely grated or minced
Kosher salt, as needed
10 ounces dried Chinese wheat noodles or Japanese ramen
1 tablespoon oyster sauce
2 teaspoons fish sauce
1 teaspoon cornstarch
½ teaspoon monosodium glutamate (MSG), or use 1/2 teaspoon chicken stock base or 2 tablespoons nutritional yeast
½ teaspoon granulated sugar
5 tablespoons salted, European-style (cultured) butter
10 ounces sliced shiitake or cremini mushrooms
1 large bunch mustard greens, stems and leaves, cut into 1 1/2-inch pieces
Freshly ground black pepper
1 tablespoon minced shallot
Chopped cilantro, for serving
In a small bowl, cover garlic with 1 tablespoon water. Set aside.
Bring a large pot of heavily salted water to a boil. Cook noodles 2 minutes less than package directions for very al dente. Reserve 3/4 cup noodle water, then drain noodles in a colander, rinse with cool water and set aside.
In a small bowl, whisk together oyster sauce, fish sauce, cornstarch, MSG, sugar and reserved cooking water. Set aside.
In a 12-inch skillet, melt 3 tablespoons butter over medium-high heat. Stir in mushrooms and cook until well browned, about 5 minutes. Stir in mustard greens and continue to cook, stirring frequently, until bright green and just tender, another 2 minutes. Turn off the heat, transfer to a bowl, and season with salt and pepper to taste.
Return skillet to stove (with heat still off) and add remaining 2 tablespoons butter, shallot and garlic-water mixture (do not drain). As butter melts and sizzles, turn heat back on, to medium-low. Cook, stirring frequently, until garlic is fragrant and some pieces are golden, 3 to 5 minutes.
Stir in cooking liquid mixture and raise heat to medium; bring sauce to a bubble. Using tongs, toss in noodles just until coated in sauce, then turn off heat. If noodles look too thick or taste too salty, add a splash of water. Stir in mushrooms and mustard greens. Let it sit for 1 minute, then serve topped with cilantro.
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