Chef’s Nectar, “ Yibin Kindling Noodles” Yibin Speciality !😘😋👌(Yi bin ran mian)


Speciality of the southern city Yibin, in which ran literally means to ignite or kindle a flame. Easy dish to make and robustly tasty. A vegetarian delight.

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. 😋👍❤️

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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