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Hot and Dry sesame Noodles

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Hot and Dry sesame Noodles

The famous Wuhan Noodles, this Chinese Hot Sesame Noodles can spice up your weekends at home!

Ingredients

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    200g alkaline noodles, light yellow ones (either dried or fresh ones)
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    Around 2 tablespoons sesame oil
  • Garlic Water

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    2 garlic cloves
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    2 tablespoons warm water
  • Sesame Paste

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    2 tablespoons sesame paste
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    1 tablespoon sesame oil
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    1 tablespoon light soy sauce
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    ½ to 1 tablespoon dark soy sauce
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    4 tablespoons warm water
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    ⅛ teaspoon Chinese five spice powder
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    small pinch of salt
  • Serve with

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    Pickled Radish
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    Green Onion
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    Sugar
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    Vinegar (optional)
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    Chinese Chili oil

Method

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    Cook the dried noodles for 4-5 minutes or fresh ones for 3-4 minutes. Transfer out and drain.
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    Place the noodles to a clean operating board, add sesame oil and combine well. This process can cool down the noodles quickly and creating a chewy texture. Set aside to cool down completely.
  • Tune sesame paste

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    In a large bowl, first mix 2 tablespoons of sesame paste with 1 tablespoon of sesame oil. Stir until well combined. And then add light soy sauce and dark soy sauce, continue stirring in one direction until well combined. Add around 4-5 tablespoons of warm water by three batches. Each time after adding water, stir in one direction until all the ingredients are well incorporated.
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    Add Chinese five spice and a small pinch of salt based on personal taste. Combine well.
  • Other serving ingredients

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    Mince green onion and chop the pickled radishes. You can also add smashed peanuts, pickled green beans or other toppings.
  • Garlic Water

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    Smashed 2 garlic cloves and then soak with warm water.
  • Assemble the noodles

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    Combine well before enjoying.
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    Bring water to boil in a large pot and re-cook the noodles for around 10 -15 seconds until hot. Shake off extra water and transfer to serving bowl.
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    Add around 2 tablespoons of tuned sesame paste mixture, ¼ teaspoon vinegar (optional), 1 teaspoon garlic water, ⅛ teaspoon sugar and 2 teaspoons of chili oil. Top with green onion and pickled radish.