Cold-Dressed Noodles, Yibin-Style Recipe
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Note: Preserved mustard greens can be found canned at most Chinese markets.
Recipe Facts
Ingredients
- 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 note)
- 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
Directions
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Combine chili oil, sesame oil, and soy sauce in a small bowl. Set aside. Bring a large pot of water to boil. Blanch the pea shoot or spinach just until leaves are 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
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Heat one tablespoon oil in a large wok over high heat until shimmering. Add the preserved vegetable and stir-fry until fragrant, about 30 seconds. Transfer to a small bowl and set aside.
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Cook the noodles according to the instructions on the package. Drain and rinse under cold running water. Divide the noodles among the 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.
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Serve immediately, allowing your guests to mix their own noodles at the table.