Details
The wide, ribbon-like noodles that made Sichuan's hongyou mianpi famous, now in a big 140g bag for a properly filling bowl. Air-dried rather than fried, they keep a springy, slippery chew that clings to every drop of sauce. Pour over boiling water, drain after six minutes, then stir through the chilli oil, the aged vinegar and the savoury powder sachet: the result is bright, mouth-tingling and deeply moreish, with sesame, Sichuan pepper and star anise humming underneath. Ready in minutes, and easily made your own with a soft-boiled egg or a handful of blanched greens.
