Yibin-Style Ran Mian (Oil-Blazed Noodles)

宜宾燃面

Yibin-Style Ran Mian (Oil-Blazed Noodles) — SichuanYibin home cooking.

Ingredients

• preserved mustard greens (ya cai)
• chili oil with sediment
• light soy sauce
• sesame oil
• fresh wheat noodles
• roasted peanuts

Instructions

1. Rinse preserved mustard greens under cold water to remove excess salt; squeeze dry and chop finely. Heat 1 tbsp neutral oil in wok over medium-high heat. Fry greens until deeply golden and crisp (~2 min). Remove and drain on paper towel. (Greens darken to amber and curl at edges)
2. Cook noodles in boiling salted water until al dente (3 min for fresh). Drain thoroughly, then spread on a tray and fan vigorously for 1 minute to evaporate surface moisture—this ensures oil adhesion. (Noodles look matte, not glistening)
3. Reheat wok until smoking lightly. Add chili oil and swirl. Immediately add noodles and toss rapidly with two chopsticks for 45 seconds—noodles should sizzle and darken slightly. (Noodles develop faint golden speckles and separate cleanly)
4. Reduce heat to medium. Stir in light soy sauce, sesame oil, and 1 tsp sugar. Toss 30 seconds until sauce coats evenly and noodles smell toasted. (Oil sheen intensifies and noodles glisten uniformly)
5. Transfer to bowls. Top with fried芽菜, roasted peanuts, and extra chili oil. Serve immediately—no waiting, or the ‘burn’ fades. (Steam rises in thin, steady ribbons)