宜宾燃面
Yibin Ran Mian is a traditional Sichuan noodle dish, known for its dry, spicy, and aromatic character. Topped with minced pork, pickled mustard greens, crushed peanuts, and chili oil, it's a street food icon.
Ingredients
17 items- Alkaline noodles or thin noodles 200g
- Ground pork (3:7 fat ratio) 100g
- Suimi Yacai (pickled mustard greens) 30g
- Fried peanuts 20g
- Scallions 2 stalks
- Ginger 1 small piece
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Chili oil (with sediment) 2 tbsp
- Ground Sichuan pepper 1/2 tsp
- Sugar 1/2 tsp
- Vinegar (optional) a dash
- Chicken bouillon (optional) a pinch
- Salt to taste
- Cooking oil 1 tbsp
- Sesame oil 1 tsp
Nutrition
Steps （7 steps）
Marinate ground pork with 1 tsp light soy sauce and 1 tsp cooking wine for 5 minutes. Crush peanuts, chop scallions, mince ginger and garlic, chop yacai.
Bring a large pot of water to a boil over high heat. Cook noodles until al dente (about 3 minutes, center still white). Drain, toss with sesame oil to prevent sticking, and loosen.
Heat 1 tbsp oil in a pan over medium heat. Stir-fry pork until browned and fat renders (about 2 minutes). Add ginger and garlic until fragrant, then yacai; stir 1 minute. Set aside.
Mix sauce: combine light soy, dark soy, chili oil, Sichuan pepper, sugar, chicken bouillon, and optional vinegar. Stir until sugar dissolves.
Place noodles in a bowl, pour sauce over, and toss thoroughly with chopsticks until every strand is coated and glistening red.
Top noodles with cooked pork-yacai mixture, crushed peanuts, and scallions. Drizzle a little extra chili oil.
Toss well before eating to combine all ingredients. Serve with a side of clear broth for best enjoyment.
Tips
Cook noodles only to al dente; residual heat finishes cooking for a firmer bite. Fry pork and yacai until dry and fragrant. For best chili oil, pour hot rapeseed oil over chili flakes and spices, steep overnight. Toss noodles with oil immediately after draining. Adjust spiciness and numbing to your preference.
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