Yibin Burning Noodles

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

Ingredients

Yibin Chili Oil

Sichuan ground chilies, 1/3 cup

Roasted rapeseed oil (caizi you) or Chinese peanut oil, 2/3 cup

Peeled and smashed ginger, 2 inches

Cassia bark (or cinnamon stick), 2 inches

Star anise, 2

Chinese black cardamom (optional), 1

Sichuan peppercorn, 1 tsp

Roughly chopped walnut pieces, 2 tbsp

High-quality melted pork lard, 1/3 cup

Noodles

Fresh alkaline noodles, 150g

Yibin Chili Oil, 2 tbsp

Light soy sauce, 1 tbsp

White sesame oil, 1 tbsp

Toasted yacai, 2 tbsp

Mixed toasted crushed peanuts/sesame, 2 tbsp

Sliced scallion greens, 2 tbsp

MSG, 1/4 tbsp

Directions

Yibin Chili Oil

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, cassia bark, star anise, black

cardamom, Sichuan peppercorn and chopped walnut pieces.

5. Simmer for 10 minutes.

6. Ensure the oil is approximately 150°C

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

8. Stir thoroughly.

9. Add the melted pork lard.

10. Stir thoroughly.

Noodles

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

2. Strain the noodles thoroughly.

3. Add all the sauces and oils from the “Noodles” ingredients list.

4. Top with the remaining ingredients.