Yibin Kindling Noodles

Yibin Ranmian (宜宾燃面)

Fresh noodles are topped with crunchy peanuts, spicy chili oil, and fragrant scallion in this simple but delicious dish perfect for breakfast time in Yibin City and anywhere else.

The Chinese name for Kindling Noodles is Ran Mian (燃面), which implies these Noodles ignite like kindling. In fact, some restaurants in Yibin will even show the authenticity of their Kindling Noodles by igniting a noodle in front of the customers. Yibin Kindling Noodles have only a light coating of Chili Oil and no soupy sauces, making them quite combustible. Aside from the spicy heat of Chili Oil, Kindling Noodles focus on salty-umami flavors (咸鲜味) which are a specialty of Yibin. Peanuts, Sesame Seeds, Yibin Yacai, Soy Sauce, and good old-fashioned MSG are staples of authentic Yibin Kindling Noodles.

Time to brag about the following recipe: it’s the most authentic recipe in English for Yibin Kindling Noodles.

This recipe and my recipe for Yibin Kindling Noodles with Pork come directly from Lizhuang District in Yibin, Sichuan. My wife’s aunt happens to be an excellent cook and was kind enough to share these recipes with me. The following vegetarian version is the one best-known outside of Yibin, and most cookbooks and online recipes feature this version. However, those recipes tend to either leave out key ingredients or add ones that don’t belong.

Yibin Kindling Noodles are actually quite simple. Though there are a variety of ingredients, only five are essential: MSG, Chili Oil, Yibin Yacai, Scallion, and Nuts.

MSG is a core ingredient and the one most often overlooked by western chefs. Shiitake Mushroom Powder, a common ingredient in western fine-dining, can be used as an alternative to ‘processed’ MSG. (All mushrooms naturally have MSG). The Chili Oil used in this dish should be high quality. This is a spicy Noodle Dish so try not to omit or reduce the heat. Yibin Yacai, which are chopped pickled mustard greens, are essential and cannot be substituted. Thankfully, packets of Yacai are sold all over the world. The amount of Scallion can be twice what’s pictured here for those who enjoy oniony flavors. For those who dislike them, Cilantro is a reasonable alternative. Crushed Peanuts and Sesame Seeds are the standard Nuts, but they can be combined with Crushed Walnuts.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Serving: 2 people

Ingredients

Nut Topping (1/2 the Mixture per Bowl)
2 Tbsp. roasted Peanuts
1 Tbsp. roasted Sesame Seeds

Aromatic Topping (1 - 3 Tbsp per Bowl)
3 green stalks of Small Scallion (小葱)

Veggie Topping (1 - 2 Tbsp per Bowl)
1 – 2 Tbsp. Peanut Oil
2 - 4 Tbsp. Yibin Yacai

Vegetable Under-layer (or Side)
1 large handful of fresh Spinach (OR Baby Spinach, Water Spinach, Sword Lettuce, etc.)

400 grams fresh Thin Noodles (细面; 200 grams per person)

Sauces (Per Bowl)
1 Tbsp. Peanut Oil
1 Tbsp. Light Soy Sauce

Chili Oil and Seasonings (Per Bowl)
2 Tbsp. High-Quality Chili Oil with lots of Chili Flakes
1 tsp. Ground Red Chili Powder (Adjust to your heat tolerance)
1 tsp MSG

Directions

1.) Prepare all the Toppings, placing them into separate small bowls:

• Nut Topping: crush the Peanuts and place in a small bowl. Optionally, place the Sesame Seeds in a separate bowl or add them to the bowl with crushed Peanuts.
• Aromatic Topping: Wash and cut the Scallions into 1/2-inch pieces. Set them aside in a small bowl.
• Veggie Topping: Heat about 1 – 2 Tablespoon of Peanut Oil in a seasoned wok over medium heat. When hot, briefly stir-fry the Yacai to evaporate any water in the pickled greens.

2.) Fill a large pot with about 3 Liters of water and heat it on high. Once boiling, blanch the Spinach just until the stems are tender-crisp. Remove the Spinach with a wire strainer, shake them vigorously to remove excess water, and allow them to rest in the strainer while cooking the Noodles.

(The Spinach should be mostly dry by the time it’s added to the serving dish if you plan on using the Spinach for a base layer. The Spinach can also be simply added to a small side plate separate from the Noodles. In which case, there is no need to remove the excess water and a little minced Garlic can even be added atop the greens while they’re hot. The Garlic flavor will infuse with steamy Spinach, making for a delicious side dish).

3.) Return the water to a boil, add one serving of the Noodles to the pot, and while they cook, quickly divide the Spinach among the serving bowls. Cook Noodles until just done or even slightly underdone – tender but still firm.

(DO NOT overcook the Noodles! Cook the Noodles too long and they absorb too much water. They will be soft and unignitable with a weak flavor).

4.) Remove the Noodles with a wire strainer and shake them vigorously to remove as much moisture as possible. Place the Noodles on a clean plate or flat surface.

5.) Immediately, mix in the Sauces (Peanut Oil and Soy Sauce), lifting and dropping the Noodles with chopsticks. Before the Noodles cool, add them on top of the Spinach in one of the serving dishes.

6.) Top the Noodles with the Chili Oil and Seasonings (Chili Oil, Chili Powder, and MSG).

(The Chili Oil and Seasonings can also be mixed with the Noodles at this point, but it's better to simply add them and allow the guests to mix everything themselves).

7.) Top the Noodles with the Nut Topping, Veggie Topping, and Aromatic Topping. The toppings can be simply arranged on top of each other or added in a pattern – just be sure to add them quickly so that the Noodles can be served immediately.

8.) Cook the next serving of Noodles, add all your favorite Toppings, and serve immediately.

Serving Instructions:

Serve the Noodles to your guests along with a pair of chopsticks. Allow the guests to mix their own noodles thoroughly before eating. If serving the Spinach as a side, guests can eat the Spinach directly or eat along with their Noodles.

 

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