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Yibin Kindling Noodles

Yi Bin Ran Mian

Delectable noodles.

  1. Heat oven to 250 degrees. Place nuts on a baking sheet and roast them for 20 minutes, until they are crisp and fragrant. Chop the nuts into rice grain size pieces. Toast the sesame seeds for 3-4 minutes in a dry pan, until fragrant. Set aside.

  2. Heat 1 tablespoon of the peanut oil in a wok over a high flame. Add the preserved vegetable and cook for about 30 seconds. Set aside.

  3. Finely slice the scallions. Combine the sauce ingredients in a small bowl.

  4. Blanch the green vegetable briefly, drain well, and divide evenly among the serving bowls. Add 1 - 1 1/2 teaspoons lard to each bowl.

  5. Cook the noodles, drain them, and divide among the serving bowls. Drizzle each bowl with a quarter of the sauce mixture, and top each one with a spoonful of of chopped nuts, a spoonful of sesame seeds, a spoonful of preserved vegetable, and a spoonful of scallions in neat separate piles arranged to form a checkerboard pattern.

By Alex Gibbons

Ingredients
4 servings
  • 4 ounces pea shoots or spinach leaves
  • 2-3 tablespoons lard or peanut oil
  • 10 ounces dried chinese noodles
  • Topping:
  • 2 tablespoons walnut meats
  • 2 tablespoons unsalted peanuts
  • 2 tablespoons sesame seeds
  • 1 tablespoon peanut oil
  • 4 tablespoons Sichuanese ya cai or Tianjin preserved vegetable
  • 3 scallions, green parts only
  • Sauce:
  • 3 teaspoons chili oil
  • 2 teaspoons sesame oil
  • 4 teaspoons dark soy sauce
  • 4 teaspoons light soy sauce