Ingredients for making the Yibin Ran mian
- 4 ounce pea shoots or baby spinach
- 3 tbsp peanut oil
- 10 ounce dried Chinese noodles
- 4 tbsp Tianjin preserves vegetables
- 3 scallions green part only
- For Topping
- 2 tbsp walnut meat
- 2 tbsp unsalted peanuts
- 2 tbsp sesame seeds
- For Sauce
- 3 tbsp chilli oil
- 2 tbsp sesame oil
- 4 tbsp dark soy sauce
- 4 tbsp light soy sauce
Method of making Yibin ran mian
- Heat the oven to 250 degree F. When it is hot, place the walnuts and peanuts on a baking sheet and roast them for 20 minutes until they are crisp and fragrant.
- Turn them onto a cutting board and chop them into tiny pieces like rice grains.
- Toast the sesame seeds for 3 to 4 minutes in a dry wok over a medium heat until they are fragrant and set aside.
- Heat 1 tbsp of peanut oil in a wok over high flame.
- Add the preserved vegetables and stir fry for about half a minute, until it is fragrant. Set aside.
- Finely slice the scallions. Combine the sauce ingredients in a bowl.
- Blanch the green vegetables leaves in boiling water and refresh them immediately under the cold tap.
- Drain well and divide up among 4 individual serving bowls. Add 1/2 tsp of peanut oil to each bowl.
- Cook the noodles and divide them among the serving bowls.
- Drizzle each bowl with a quarter of the sauce mixture and top each one with a spoonful of chopped nuts and sesame seeds, a spoonful of preserved vegetable, and a spoonful of scallion slices.
- These toppings are traditionally added in separate piles, so the dark vegetable, pale nuts and seeds and green scallions create an attractive checkerboard effects.
- Serve immediately and let your loved one mix everything together at a table. Enjoy this exotic experience. 😋👍❤️
Chefs Nectar 