Directions

To Make

1. Toast dried chillies until fragrant. Let it cool then grind into a fine powder. Place the chilli powder in a heatproof bowl.
2. In a small saucepan, heat up peanut oil to about 150°C, add ginger, cinnamon stick, star anise, Sichuan peppercorns, and chopped peanuts, gently fry for about 10 minutes.
3. Carefully strain the hot oil over the prepared chilli powder. Let it sizzle and infuse. Stir to combine, then add pork lard (if using) and mix until melted. Set aside.
4. Bring a pot of water to boil. Cook the alkaline yellow noodles to preferred softness, then drain well.
5. In a large bowl, combine 4 tbsp of the prepared Yibin chilli oil, light soy sauce, and sesame oil. Add the drained noodles and toss thoroughly until evenly coated.
6. Garnish with toasted peanuts, chopped spring onions, and Yibin Suimi Yacai.