Mustard Green Noodles

More noodles! And a lot more vegetables. I'm loading up on vegetables this week, after a week of fried foods and sugar. My stomach actually started complaining by Friday. I know, I'm an adult. I should know better than to eat junk so many days in a row.

Mustard greens in noodle is a standard item on Northern Chinese noodle/dumpling shop menus. You can buy the mustard greens cooked and salted in an Asian market, near the tofu. I boiled down some chicken bones last night, and today I brought the stock to a boil, added the mustard greens and cubes of pressed tofu, and salt and white pepper to taste. When that came back up to a boil, I added slivers of raw pork and turned off the flame (you don't want the mustard greens to get soggy). I boiled fresh Taiwan style noodles in a separate pot, drained them, put them in bowls, and poured the soup over them with some green onions. Fairly easy if you can get your hands on the ingredients, and very tasty.