Edamame & Mustard Greens over Cracked Pepper Fettuccine

Serving Size:  4-6


1 lb. Pappardelle’s Cracked Pepper Fettuccine
1/2 cup boiling water
5 dried shitake mushrooms
4 cups mustard greens, chopped
1/4 cup soy sauce, divided
1 tablespoon sesame oil
1 tablespoon canola oil
2 tablespoons ginger, peeled and grated
1 red bell pepper, cut into strips
1 bunch scallions, finely chopped
2 cloves garlic, minced
2 cups edamame (green soybeans)
3 tablespoons hoisin sauce


  1. Place dried shitake mushrooms in a bowl and pour boiling water over the top. Let sit for 15-20 minutes. Drain, but keep soaking liquid. Chop mushroom caps, but discard stems.
  2. In the same pot you will boil the pasta in, fill with water and bring to a boil. When ready, add the mustard greens and cook for 1 minute. Drain greens, but keep the water.
  3. Bring water back to heat and cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Reserve 1/2 cup cooking water. Drain. Place noodles in a large bowl, add 1 tablespoon soy sauce and sesame oil, tossing to coat. Set aside.
  4. Heat canola oil in a wok or large skillet over medium heat. Add ginger, mushrooms, bell pepper, onions and garlic. Stir-fry for about 2 minutes. Stir in mustard greens and edamame. Cook about 1 minute. Stir in reserved mushroom liquid, noodles, remaining soy sauce and hoisin sauce. Cook until heated through. Serve hot or at room temperature.