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:

Quickview
1060k Calories
51g Protein
55g Total Fat
93g Carbs
60% Health Score
Limit These
Calories
1060k
53%

Fat
55g
86%

  Saturated Fat
19g
123%

Carbohydrates
93g
31%

  Sugar
5g
6%

Cholesterol
0.0mg
0%

Sodium
989mg
43%

Get Enough Of These
Protein
51g
102%

Vitamin C
654mg
794%

Selenium
76µg
109%

Fiber
25g
103%

Manganese
1mg
94%

Vitamin A
3967IU
79%

Copper
0.94mg
47%

Vitamin K
47µg
45%

Phosphorus
360mg
36%

Magnesium
130mg
33%

Vitamin B3
4mg
22%

Iron
4mg
22%

Vitamin E
2mg
19%

Zinc
2mg
19%

Vitamin B1
0.28mg
18%

Folate
72µg
18%

Vitamin B6
0.35mg
18%

Potassium
557mg
16%

Calcium
147mg
15%

Vitamin B2
0.15mg
9%

Vitamin B5
0.78mg
8%

covered percent of daily need
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