Yibin Burning Noodles

Coarsely crush the 4 tbsp roasted peanuts and finely slice the 2 spring onion stalks. Set out the 40 g ya cai, 1 tbsp toasted sesame seeds and ¼ tsp ground Sichuan pepper separately. Start heating 2 l water in a large pot.

Warm 1 tsp cooking oil in a wok over low heat. Stir-fry all 40 g ya cai for about 1–2 minutes, until fragrant and excess surface moisture has evaporated. Keep it dark brown rather than burnt black, then transfer to a small dish.

In a large mixing bowl, stir together all 1 tbsp light soy sauce, 2 tbsp chili oil, 1 tbsp sesame oil and ¼ tsp ground Sichuan pepper. Add no water. Have the dressing ready before the noodles finish cooking.

When the 2 l water reaches a full boil, add all 400 g fresh alkaline noodles and loosen gently. Cook according to the package until just cooked through. Taste a strand: it should be springy, with no raw flour taste or hard chalky centre. Do not cook until soft and mushy.

Lift all the noodles into a fine-mesh strainer over the pot. Let them drain, then shake gently until water no longer runs off in a steady stream. Discard the cooking water. Do not rinse or add noodle water; proceed immediately before the strands clump.

Immediately put the hot drained noodles into the dressing bowl from Step 3. Lift and turn from the bottom until the strands separate and are evenly coated. Add all the fried ya cai, crushed peanuts, sesame seeds and spring onion, then toss again. Plate, divide into two servings and eat at once. The noodles should be glossy and dry-tossed, with no watery sauce at the bottom.