Cold-Dressed Noodles, Yibin-Style Recipe

Chichi Wang

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

Recipe Facts

Cook: 20 mins
Total: 20 mins
Serves: 4 servings

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  • 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


  1. 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

  2. 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.

  3. 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.

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

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