Cold Yibin-Style Noodles Recipe

Stun your guests with this simple noodle dish.

Close up view of a Yibin-style noodle on a serving plate.
Chichi Wang

Why This Recipe Works

  • Nuts are finely chopped so that they coat each noodle strand.
  • Preserved mustard greens and a drizzle of chili oil add depth to the dish.

The first time I tasted these noodles in China, it was in Beijing and from one of those little hole-in-the-wall shops. Not even a shop, per se—just a little alcove in an alleyway that on rainy days was covered over with a tarp. On sunny days, the Sichuanese owners would pull out some extra stools for seating.

The noodles were composed in this way: thin, al dente noodles, dressed in soy sauce and sesame oil and tossed with an assortment of toasted nutty things like sesame seeds, walnuts, and peanuts. Also, there were pickled mustard greens, briny and just a little sweet, and leafy, fresh greens scattered throughout, too. As a finishing touch, a drizzle of chili oil had been heated in the wok, then poured over the noodles at the last moment.

The ingredients for Yibin-style cold noodles.

Serious Eats / Chichi Wang

The walnuts and peanuts were very finely chopped, so that they coated the strands of noodles the way grains of sand stick to your thighs at the beach. Almost every strand of noodle, already slick and fragrant with chili oil, carried with it a light sprinkling of these nuts. After I tasted these noodles I became convinced that all noodle dishes would be better with the addition of finely chopped nuts. Eight years later, I see no reason to amend my beliefs about the matter.

Sichuanese ya cai pickles—leaves of mustard greens that have been sun-dried, rubbed with salt, then mixed with various aromatics and sealed in jars to mature for months—are the ones traditionally used for the dish, but I've never been a stickler for authenticity at the cost of gustatory pleasure. Over the years, I've made these noodles with all manner of pickled mustard greens, which you can't go to a Chinese grocery store without seeing. This is a good thing, because the traditional ya cai is much harder to find, and if you're the kind of noodle eater who would let a little thing like that get in the way of enjoying otherwise fairly authentic Yibin noodles, then I don't know. I just don't know.

This is probably one of my favorite noodle dishes of all time, especially in the meatless category. I made these noodles a few weekends ago for friends. As is traditional in the serving of these noodles, I let my guests mix in their own helpings of nuts and pickles, as well as slivers of green scallions. I put each garnish in a little dish. For the first few minutes there was a lot of passing around of little bowls and plates, lots of pleases and thank yous as we handed things to each other.

Then we began to eat. Silence, utter silence, at the table. One friend pronounced Sichuanese food as being very close to God. Another simply ate with long, reverent slurps. It was a very good dinner. If I closed my eyes, I could almost remember the way Beijing smells after it rains, the freshness of the air, the salty dampness of wood, and the heady whiffs of chili oil heating in the wok, somehow staving off and whetting hunger all at once.

May 2012

Recipe Details

Cold Yibin-Style Noodles Recipe

Cook 20 mins
Total 20 mins
Serves 4 servings

Stun your guests with this simple noodle dish.


  • 1/4 cup chili oil
  • 1 tablespoon sesame oil
  • 3 tablespoons soy sauce
  • 8 ounces pea shoots or spinach (about 4 loosely packed quarts)
  • 5 tablespoons vegetable oil
  • 1/3 cup Sichuan ya cai or preserved/pickled mustard green (see notes)
  • 1 pound dried Chinese noodles
  • 1/4 cup toasted chopped walnuts
  • 1/4 cup toasted chopped peanuts
  • 1/4 cup sesame seeds
  • 3 scallions, green parts only, chopped


  1. Combine chili oil, sesame oil, and soy sauce in a small bowl. Set aside. Bring a large pot of water to boil. Blanch pea shoots or spinach until leaves are just wilted, about 5 seconds. Immediately transfer to a bowl of cold water. Wring out excess moisture, then divide greens among 4 small bowls. Add 1 tablespoon vegetable oil to each bowl.

  2. Heat 1 tablespoon oil in a large wok over high heat until shimmering. Add preserved vegetable and stir-fry until fragrant, about 30 seconds. Transfer to a small bowl and set aside.

  3. Cook noodles according to instructions on package. Drain and rinse under cold running water. Divide noodles among serving bowls. Drizzle each bowl with a quarter of the chlii oil/soy mixture. Sprinkle stir-fried mustard greens, walnuts, peanuts, sesame seeds, and scallions evenly between the bowls.

  4. Serve immediately, allowing your guests to mix their own noodles at the table.


Preserved mustard greens can be found canned at most Chinese markets.