Description
A famous ultra-spicy noodle from Yibin, Sichuan. 'Ranmian' means flammable noodles; the water is boiled out to the limit and coated in so much infused oil that 'it would catch fire if lit'. Crushed peanuts, Ya Cai, and scallions cling to the noodles, delivering intense roasted heat.
Restaurants serving Yibin Flammable Noodles (Ranmian)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thin Chinese noodles(low hydration)
- Ya Cai
- Peanuts
- Minced pork
- Chili oil
- Sichuan pepper powder
- Sesame oil
- Soy sauce
Instructions
- [Authentic Recipe]
- Dry-roast and crush peanuts and walnuts; mix with white sesame.
- Fry minced pork and Sichuan 'Ya Cai' (pickled greens) until crispy.
- In a bowl, add massive homemade chili oil, sesame oil, soy, and Sichuan pepper powder.
- Boil low-hydration firm wheat noodles until al dente.
- [Secret]: Shake the noodles violently to drain 'every single drop' of water.
- Place noodles in the bowl, heap with the meat, Ya Cai, nuts, and scallions.
Learn more Spice, substitutes, tips
Key spices
Roasted aroma of chili oil and nuts clinging to completely moisture-free noodles、ラー油とナッツの香ばしさ
Substitutes at Japanese supermarkets
Use Hakata ramen noodles (extra firm), toss with pickled Takana and chili crisp
Pairing
Cold Soy Milk / Clear Beef Bone Broth
Trivia
Originated in the port city of Yibin to provide high-calorie, salty, and spicy energy to hardworking boatmen. It features a much stronger oil and spice punch than standard Sichuan Dandan noodles.
Eating tips & etiquette
Toss violently until the massive red oil and nut powder coat every single noodle evenly before eating. Because it is extremely oily and spicy, the Yibin style is to eat it alongside a light palate-cleansing soup.
Allergen
Wheat, Peanuts, Pork, Soybeans, Sesame, Walnuts