Yibin Ran Mian (Yibin Burning Noodles)

Ingredients

• 250g thin fresh alkaline wheat noodles
• 100g minced pork
• 60g Yibin ya cai
• 3 tbsp rapeseed oil
• 1 tbsp lard
• 4 tbsp Sichuan chilli oil, with sediment
• 1 tbsp light soy sauce
• 1 tsp ground roasted Sichuan pepper
• 2 garlic cloves, finely grated
• 3 tbsp roasted peanuts, crushed
• 2 tbsp walnuts, crushed
• 3 spring onions, finely sliced
• 1 small handful coriander, chopped
• 1/2 tsp fine salt

Before you cook

• Rinse the ya cai in two changes of water, squeeze it dry and chop it small.
• Crush the peanuts and walnuts separately so they stay coarse.
• Put the grated garlic, soy sauce, chilli oil and ground roasted Sichuan pepper into a large mixing bowl.

Steps

1. Heat 2 tablespoons of the rapeseed oil in a wok over medium-high heat.
2. Fry the minced pork for 4 minutes, pressing it flat so it browns and crumbles.
3. Add the ya cai and fry for 3 more minutes, until the pan smells sweet and salty.
4. Tip the mixture into a bowl and wipe out the wok.
5. Bring a large pan of water to a hard boil.
6. Add the noodles and cook them for 90 seconds, until just past raw.
7. Drain the noodles in a colander and shake them hard, over and over, until no water drips.
8. Return the noodles to the empty hot pan and toss them over low heat for 30 seconds to dry them further.
9. Tip the noodles into the bowl with the garlic, soy sauce and chilli oil.
10. Add the lard and the remaining rapeseed oil and toss until every strand shines.
11. Season with the salt and taste, adding more chilli oil if the noodles look dull.
12. Fold in the pork and ya cai mixture.
13. Divide between two bowls and top with the peanuts, walnuts, spring onions and coriander.
14. Eat immediately, while the noodles are still hot enough to steam.