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1
Bring 1 cup water to a boil, remove from heat, and add salt.
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2
Stir until dissolved, then stir in sugar and vinegar.
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3
Pour brine into a shallow glass or nonreactive container with a lid.
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4
Press the mustard greens into the brine, then add enough cold water to cover the greens.
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5
Cover the container and leave at room temperature for 3 days.
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6
(Or, you can buy pickled mustard greens from a Chinese grocery store.)
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7
Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months.
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8
When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal.
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9
Save any remaining pickled greens for another use.
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10
Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat.
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11
Add the squid and stir-fry just until it curls and turns opaque, about 1 minute.
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12
Remove squid and drain on paper towels.
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13
Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger.
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14
Stir-fry for about 30 seconds, then add the remaining ingredients.
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15
Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through.
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16
To serve, transfer ingredients to a large platter and serve with rice noodles.
