Cold-Dressed Noodles, Yibin-Style
If you want to add more dairy free recipes to your repertoire, Cold-Dressed Noodles, Yibin-Style might be a recipe you should try. For $46.73 per serving, you get a main course that serves 4. One serving contains 1060 calories, 51g of protein, and 56g of fat. This recipe from Serious Eats requires chili oil, pickled mustard greens, scallions, and sesame oil. 183 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. If you like this recipe, you might also like recipes such as Wheat Gluten and Cold Noodles, Sichuan-Style, All Dressed G Style Pizza, and Warm Bacon Dressed Zucchini Noodles with Mushrooms, Kale and a Fried Egg.
Servings: 4
Ingredients:
1/4 cup chili oil
1 pound dried Chinese noodles
8 ounces pea shoots or spinach (about 4 loosely packed quarts)
1/4 cup toasted chopped peanuts
1/3 cup Sichuan ya cai or preserved/pickled mustard green (see note above)
3 scallions, green parts only, chopped
1 tablespoon sesame oil
1/4 cup sesame seeds
3 tablespoons soy sauce
5 tablespoons vegetable oil
1/4 cup toasted chopped walnuts
Equipment:
bowl
pot
wok
Cooking instruction summary:
Procedures 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.
Step by step:
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.
2. Add 1 tablespoon vegetable oil to each bowl
3. Heat one tablespoon oil in a large wok over high heat until shimmering.
4. Add the preserved vegetable and stir-fry until fragrant, about 30 seconds.
5. Transfer to a small bowl and set aside.
6. Cook the noodles according to the instructions on the package.
7. Drain and rinse under cold running water. Divide the noodles among the serving bowls.
8. 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.
9. Serve immediately, allowing your guests to mix their own noodles at the table.
Nutrition Information:
covered percent of daily need
