Yibin Burning Noodles
This is a dry noodle dish from the town of Yibin in Sichuan, China.
Yibin Chili Oil
1/3 cup Sichuan ground chilies
2/3 cup Roasted rapeseed oil (caizi you) or Chinese peanut oil
2 inches Peeled and smashed ginger
2 inches Cassia bark (or cinnamon stick)
2 Star anise
1 Chinese black cardamom (optional)
1 tsp Sichuan peppercorn
2 tbsp Roughly chopped walnut pieces
1/3 cup High-quality melted pork lard
Noodles
150g Fresh alkaline noodles
2 tbsp Yibin Chili Oil
1 tbsp Light soy sauce
1 tbsp White sesame oil
2 tbsp Toasted yacai
2 tbsp Mixed toasted crushed peanuts/sesame
2 tbsp Sliced scallion greens
1/4 tbsp MSG
Yibin Chili Oil
Add ground chilies to a heat-proof jar or bowl.
Heat rapeseed oil (or Chinese peanut oil) over medium heat until lightly smoking at approximately 230°C for 2 minutes.
Turn off heat and let oil cool down to about 150°C.
Turn flame back to medium and add ginger, cassia bark, star anise, black cardamom, Sichuan peppercorn and chopped walnut pieces.
Simmer for 10 minutes.
Ensure the oil is approximately 150°C
Pour oil through a strainer onto the ground chilies.
Stir thoroughly.
Add the melted pork lard.
Stir thoroughly.
Noodles
Boil the noodles for approximately 1 minute (slightly past al dente).
Strain the noodles thoroughly.
Add all the sauces and oils from the “Noodles” ingredients list.
Top with the remaining ingredients.