Yibin burning noodles

Instructions

1. Start with the Sichuan chilli oil. In a medium saucepan, heat the oil to 200˚C, then add the star anise, cardamom, cassia, bay leaves and Sichuan peppercorns. Add the spring onion, onion and ginger and cook until lightly browned. In a large bowl, combine the chilli flakes and Korean chilli powder, then use a slotted spoon or a fine mesh strainer to remove the whole spices and aromatics from the oil.
2. Remove the strained oil from the heat and allow to cool for 10 minutes to around 120˚C, then pour over the chilli flake and powder mixture (taking care – it will sizzle!). Allow the chilli oil to cool completely, then transfer to a jar.
3. When you’re ready to cook, in a small bowl, combine the ingredients for the sauce, stirring to dissolve the sugar.
4. Bring a large saucepan of water to a gentle simmer. Blanch the snow peas for a few seconds, before removing with a slotted spoon. Roughly chop and set aside. Rinse the preserved vegetable with water, then heat the vegetable oil in a small frying pan. Stir-fry the preserved vegetable for 1 minute, then remove from the heat.
5. Place 125 g (one serve) of the noodles into a metal mesh noodle strainer, then place directly into the simmering water, or until just al dente. Remove the basket, gently shaking to remove any water, then transfer the drained noodles to a serving bowl. Drizzle the noodles with 1½ tbsp of the prepared sauce and 1 tbsp of the chilli oil, then top with walnuts, peanuts, spring onion, pea shoots, sesame seeds and preserved vegetable atop the noodles in small piles. Repeat until you have four portions in total. Mix each to eat.