I selected this recipe because there was a post on Reddit about it and it uses the Chili Oil I have made recently. It also uses another Sichuan ingredient called Ya Cai, which I was anxious to try as it is very commonly used in Sichuan recipes, but is not commonly available. I was able to find it on Amazon, however.
The noodles used here are alkaline noodles, which are the type of noodles used in Ramen. I used these noodles also available on Amazon.
The addition of alkaline materials to such dishes as pasta makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary noodles.
The name “Burning Noodles” does not refer to the spiciness of the dish, but instead to their dryness, implying the fact they are not a “soup noodle” but instead served dry. Supposedly, because of their popularity in towns all along the Yangtze river, they were consumed by boatmen, who would not want a bowl of scalding hot soup noodles sloshing around in the boat.
4 tablespoons roasted unsalted peanuts
1 tablespoon sesame seeds
7 ounces Ramen noodles
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
4 tablespoons chili oil
4 tablespoons Ya Cai
4 scallions, sliced
1/2 teaspoon MSG, optional
1. Place roasted peanuts in a ziploc bag and crush with the side of a wine bottle until they are the texture shown below.
2. Heat a wok or non-stick frying pan and toast the sesame seeds until golden. Once cool remove and lightly crush them like the peanuts. Combine both nuts and reserve.
3. Soak the Ya Cai in cool water for 5 minutes. Drain.
4. Toast the Ya Cai in the wok or non-stick frying pan for 1-2 minutes, or until dry and begining to stick to the wok.
5. Make sure you have all your ingredients ready because once the noodles are cooked you will be ready to finish them and eat.
6. When you are ready to eat, bring 1 quart water to a boil and drop in the Ramen noodles. Cook for 4 minutes until just past al dente.
7. Remove noodles to a strainer and over the sink and snap the strainer down a few times to dry the noodles.
8. Divide the noodles into serving bowls and top with all the liquid ingredients. Per bowl use 1 teaspoon soy sauce, 2 tablespoons of chili oil with some solids, 1 teaspoon sesame oil, and throughly mix.
9. Now top with half the scallions, half of the nuts, and half of the toasted Ya Cai, and optionally 1/4 teaspoon of MSG. Mix and eat immediately.