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Yibin Burning Noodles

This is a dry noodle dish from the town of Yibin in Sichuan, China.

Served with sesame cucumber salad.

15Steps
19Ingredients
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Ingredients for 2

Yibin Chili Oil

  • ⅛ cup Sichuan ground chilies
  • ⅓ cup Roasted rapeseed oil (caizi you) or Chinese peanut oil
  • Peeled and smashed ginger, 2 inches
  • cinnamon stick, 2 inches
  • 1 Star anise
  • ½ tsp Sichuan peppercorn
  • 1 tbsp Roughly chopped walnut pieces
  • ⅛ cup High-quality melted pork lard

Noodles

  • 75 g Fresh alkaline noodles
  • 1 tbsp Yibin Chili Oil
  • ½ tbsp soy sauce
  • ½ tbsp White sesame oil
  • 1 tbsp Toasted yacai
  • 1 tbsp Mixed toasted crushed peanuts/sesame
  • 1 tbsp Sliced scallion greens
  • ⅛ tbsp MSG

Side: Sesame cucumber salad

  • 1 cucumber
  • 2 tsp rice vinegar
  • ½ tsp sesame oil

Instructions

  1. Add ground chilies to a heat-proof jar or bowl.

  2. Heat rapeseed oil (or Chinese peanut oil) over medium heat until lightly smoking at approximately 230°C for 2 minutes.

  3. Turn off heat and let oil cool down to about 150°C.

  4. Turn flame back to medium and add ginger, cinnamon stick, star anise, Sichuan peppercorn and chopped walnut pieces.

  5. Simmer for 10 minutes.

  6. Ensure the oil is approximately 150°C

  7. Make the cucumber salad: thinly slice the cucumber, toss with the rice vinegar, sesame oil and a pinch each of salt and sugar, and chill until serving.

  8. Pour oil through a strainer onto the ground chilies.

  9. Stir thoroughly.

  10. Add the melted pork lard.

  11. Stir thoroughly.

  12. Boil the noodles for approximately 1 minute (slightly past al dente).

  13. Strain the noodles thoroughly.

  14. Add all the sauces and oils from the "Noodles" ingredients list.

  15. Top with the remaining ingredients.