Sweet potatoes and collard greens can make the best leftovers.
This is post #3 in this month’s series of movie soundtrack song inspired dishes. This dish is inspired by the classic film “Let’s Do It Again” which is the follow-up to “Uptown Saturday Night”. How could you not like a movie with characters like Bootney Farnsworth, Kansas City Mack, Biggie Smalls, and Fish an Chips Freddie. The unique cast of characters is highly consistent with my cooking as I tend to take on different personas when I cook. There is Jamal Fernandez the black Mexican or Deuce Pak the blasian.
I recently made tapas for the house which included a collard greens chiffonade and ceviche with roasted sweet potatoes. Both were hits and left me wanting to do this dish again! I was short on fish and a few other ingredients so I couldn’t recreate most of the dishes and thus created a new one using the leftover greens and sweet potatoes.
I went full Desean Hoshimoto and went wild style with a Japanese rooted soba noodles stir fry with soul food tendencies. The sweet potatoes and greens were prepared in fairly neutral flavors so each would hold up and pair well with the garlic, ginger, soy, etc. if done right. The sweetpotatoes were actually a nice touch as the sweetness balanced out the dish as a contrast to the salt and acidity of the sauce I made.
The best part about the dish (obviously it helps to have the sweet potatoes and greens on hand) is that there is little prep and very little cooking. It’s all wok based afterall. Easy prep, easy cook, easy clean-up!
Great beats, better eats. Enjoy!
“Let’s Do It Again” Stir-Fried Soba Noodles With Sweet Potatoes and Collard Greens
- 1/2 cup vegetable stock
- 1 tablespoon rice wine
- 1 tablespoon tamari gluten-free soy sauce or light soy sauce
- 1/2 teaspoon sugar
- Salt to taste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon red pepper or Aleppo pepper flakes
- 8 ounces soba noodles
- 2 tablespoons sesame oil
- 1/2 pound roasted sweet potatoes cut into 1/4 inch squares
- 1/4 cup of collard greens chiffonade see recipe
- 6 ounces fresh baby portabella mushrooms
Combine stock, tamari, rice wine, sugar and salt to taste in a small bowl. Stir until sugar and salt dissolve. Combine garlic, ginger, and pepper flakes in another bowl.
Bring a large saucepan of salted water to a boil and cook the soba noodles according to directions. Drain and toss with the sesame oil.
Heat a flat-bottomed wok over high heat. Add a tablespoon of the oil.
Add the garlic and ginger then stir-fry for no more than 10 seconds before adding the mushrooms.
Stir-fry for 1 minute then add the noodles, sweet potatoes, and the stock mixture. Reduce heat to medium and stir-fry 1 to 2 minutes.
Add the collard greens then stir-fry another 30 seconds to a minute, until well combined, and serve.