Cold Noodles with Fresh and Preserved Greens

Recipe Author: Conne Ward Cameron

Preserved mustard greens can be found canned at most Chinese markets but I’ve included a recipe for preserved greens that you could make with your collard greens. Yes, you’ll have to plan ahead of this dish, but you’ll have an interesting way to use up some of your collards.

Try your romaine lettuce in this dish, or the tender radish and beet greens. Or the cabbage! Or use the kale and cook the greens a little longer than called for here.

Adapted from recipes on seriouseats.com and Saveur magazine.

Ingredients:

4 loosely packed quarts chopped tender greens 5 tablespoons vegetable oil 1/3 cup Sichuan ya cai or preserved/pickled mustard/collard greens (see recipe) 1 pound dried Chinese noodles 1/4 cup toasted chopped walnuts 1/4 cup toasted chopped peanuts 1/4 cup sesame seeds 3 green onions, chopped 1/4 cup chili oil 1 tablespoon sesame oil 3 tablespoons soy sauce Preserved Collard Greens: 2 tablespoons sugar 1 tablespoon salt 1/4 cup white vinegar 1/2 pound collards, stems removed, leaves cut into 3-inch wide strips 3 red or green serrano chiles, split lengthwise

Preparation:

Bring a large pot of water to boil. Blanch the greens 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 serving bowls. Add 1 tablespoon vegetable oil to each bowl.

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

In a wok, heat remaining tablespoon oil over high heat until shimmering. Add the preserved greens and stir-fry until fragrant, about 30 seconds. Remove from heat, add walnuts, peanuts and sesame seeds and divide between serving bowls. Sprinkle with green onions.

Combine chili oil, sesame oil and soy sauce in a small bowl and drizzle over noodles. Serve cool.

Preserved Greens:
In a small saucepan, combine 2 cups water, sugar, salt and vinegar. Bring to a boil over high heat, then remove from heat. Cool slightly.

Pack greens and chiles into a 1-quart jar. Pour hot liquid onto greens, making sure that the stems are completely submerged. Cover and refrigerate for at least 3 days before serving.

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