Cold Yibin-Style Noodles

Instructions

1

Combine chili oil, sesame oil, and soy sauce in a small bowl. Set aside. Bring a large pot of water to boil. Blanch pea shoots or spinach until leaves are just 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 1 tablespoon oil in a large wok over high heat until shimmering. Add preserved vegetable and stir-fry until fragrant, about 30 seconds. Transfer to a small bowl and set aside.
3

Cook noodles according to instructions on package. Drain and rinse under cold running water. Divide noodles among 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.