Cold Noodles with Fresh and Preserved Greens

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.