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Co-authored-by: Steven Hall <Hallzy.18@gmail.com>

* Update src/yibin-burning-noodles.md

Co-authored-by: Steven Hall <Hallzy.18@gmail.com>

src/yibin-burning-noodles.md

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+# Yibin Burning Noodles
+
+This is a dry noodle dish from the town of Yibin in Sichuan, China.
+
+## Ingredients
+
+### Yibin Chili Oil
+
+- Sichuan ground chilies, 1/3 cup
+- Roasted rapeseed oil (caizi you) or Chinese peanut oil, 2/3 cup
+- Peeled and smashed ginger, 2 inches
+- Cassia bark (or cinnamon stick), 2 inches
+- Star anise, 2
+- Chinese black cardamom (optional), 1
+- Sichuan peppercorn, 1 tsp
+- Roughly chopped walnut pieces, 2 tbsp
+- High-quality melted pork lard, 1/3 cup
+
+### Noodles
+
+- Fresh alkaline noodles, 150g
+- **Yibin Chili Oil**, 2 tbsp
+- Light soy sauce, 1 tbsp
+- White sesame oil, 1 tbsp
+- Toasted yacai, 2 tbsp
+- Mixed toasted crushed peanuts/sesame, 2 tbsp
+- Sliced scallion greens, 2 tbsp
+- MSG, 1/4 tbsp
+
+## Directions
+
+### Yibin Chili Oil
+
+1. Add ground chilies to a heat-proof jar or bowl.
+2. Heat rapeseed oil (or Chinese peanut oil) over medium heat until lightly smoking at approximately 230°C for 2 minutes.
+3. Turn off heat and let oil cool down to about 150°C.
+4. Turn flame back to medium and add ginger, cassia bark, star anise, black cardamom, Sichuan peppercorn and chopped walnut pieces.
+5. Simmer for 10 minutes.
+6. Ensure the oil is approximately 150°C
+7. Pour oil through a strainer onto the ground chilies.
+8. Stir thoroughly.
+9. Add the melted pork lard.
+10. Stir thoroughly.
+
+### Noodles
+
+1. Boil the noodles for approximately 1 minute (slightly past al dente).
+2. Strain the noodles thoroughly.
+3. Add all the sauces and oils from the "Noodles" ingredients list.
+4. Top with the remaining ingredients.
+
+## Contribution
+
+- ThePademelon
+
+;tags: noodles asian chinese spicy