Stems and leaves cook in stages for a fast noodle bowl with sesame and garlic.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g komatsuna
- 180 g dry wheat noodles
- 1 tbsp neutral oil
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp noodle cooking water
Method
- Cook noodles according to package, reserving cooking water. Separate sliced stems from chopped leaves.
- Cook stems in neutral oil 3 minutes; add garlic for 30 seconds, then leaves for 2 minutes.
- Toss in noodles, soy sauce, vinegar, sesame oil and reserved water; heat through.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Purple Komatsuna Mustard Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
More ways to use your harvest
Replace 50 g of the komatsuna with young shungiku leaves. Add these for only the final 1–2 minutes, until wilted.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
