Cold-Dressed Noodles, Yibin-Style Recipe
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Category
Vegetarian
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Cusine
American
What do you need?
How to make?
Ingredients
1/4 cup chili oil
1 tablespoon sesame oil
3 tablespoons soy sauce
8 ounces pea shoots or spinach
5 tablespoons vegetable oil
1/3 cup Sichuan ya cai or preserved/pickled mustard green
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
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 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. 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. Serve immediately, allowing your guests to mix their own noodles at the table.