Cherry & Dennis Helper Habitat
Wuhan Hot Dry Noodles
武漢熱乾麵
Recipe overview
Wuhan hot dry noodles rely on pre-cooking, sesame-oil cooling, a quick reheat and vigorous sesame-sauce tossing.
01
Ingredients
Main ingredients
- 600 g Fresh alkaline noodles
- 120 g Sesame paste
- 40 g Pickled radish
- 40 g Pickled long beans
- 20 g Spring onion
Sesame sauce
- 120 ml Warm drinking water
- 1 tbsp Light soy sauce
- 2 tsp Black vinegar
- 2 tsp Chilli oil
- 1 tsp Sugar
- 1/4 tsp Salt
Noodle oil
- 1 tsp Sesame oil
Topping
- 2 tsp Toasted sesame
02
Tools
- Chopping board and chef's knife
- Measuring spoons, jug and large sauce bowl
- Large noodle pot and colander
- Large tray and chopsticks
- Four serving noodle bowls
03
Steps
Step 1
Put sesame paste in a bowl and prepare warm drinking water.
Put sesame paste in a bowl and prepare warm drinking water.
Step 2
Add water in three additions
Add water in three additions, stirring smooth before each next addition.
Step 3
Mix in soy
Mix in soy, black vinegar, chilli oil, sugar and salt to make a flowing sauce.
Step 4
Dice pickled radish
Dice pickled radish, slice spring onion and cut pickled long beans.
Step 5
Boil alkaline noodles 2 minutes until a small white core remains.
Boil alkaline noodles 2 minutes until a small white core remains.
Step 6
Drain thoroughly and toss immediately with 1 tsp sesame oil.
Drain thoroughly and toss immediately with 1 tsp sesame oil.
Step 7
Spread noodles on a tray and lift apart with chopsticks for 2 minutes.
Spread noodles on a tray and lift apart with chopsticks for 2 minutes.
Step 8
Bring fresh water to a full boil and put sesame sauce in four bowls.
Bring fresh water to a full boil and put sesame sauce in four bowls.
Step 9
Reheat noodles 45 seconds
Reheat noodles 45 seconds, loosening strands with chopsticks.
Step 10
Drain fast and divide into the sauced bowls.
Drain fast and divide into the sauced bowls.
Step 11
Toss each bowl 40 seconds until every strand is evenly coated.
Toss each bowl 40 seconds until every strand is evenly coated.
Step 12
Top with radish
Top with radish, long beans, spring onion and toasted sesame; serve immediately.
Common mistakes
- Adding all the water at once can split the sesame paste; whisk it in three additions.
- Fully cooking the alkaline noodles the first time makes them soft after reheating.
- Noodles clump if they are not oiled and spread out immediately after parboiling.
- Cold-rinsing after reheating cools the noodles and prevents the sauce from clinging.
Tips
Loosen the sesame paste until it falls in a slow ribbon; drain the reheated noodles and toss within 40 seconds while steaming hot.
