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Hot dry noodles (Re gan mian, 熱乾麵) is extremely popular for breakfast in the Hubei Province of China. It is often sold in the street, takeaways in train stations and noodle joints. You will also find it in buffet breakfast in local hotels. It is called hot dry noodles because it is not served in broth as in most other hot noodles.
You should use alkaline noodles for a truly authentic flavour, although fresh egg noodles may be an acceptable substitute.
The key ingredient of the sauce is the sesame paste. I suggest you make your own which has much deeper flavour than the commercial one.
Ingredients
- 300g fresh Chinese alkaline noodles or fresh egg noodles
- 1 spring onion finely chopped
- 3 tbsp Chinese pickled vegetables, finely diced e.g. pickled mustard green (榨菜), preserved daikon radish with chilli (辣椒蘿蔔) or pickled green beans (酸豆角)
- 1 tbsp roasted sesame oil
For the sesame paste:
- 250g white sesame seeds
- A pinch of salt
- 80ml roasted sesame oil
For the sauce:
- 2 tbsp sesame paste
- 2 garlic cloves, soaked in hot water for 30 mins and then mashed, save 4 tbsp of the garlic water
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- A pinch of Chinese five spice powder
- 1 tsp Chinese aged vinegar
- 1 tsp sugar
- 2 tsp chilli oil
Instructions
- For the sesame paste, toast sesame seeds in a dry wok or pan over medium low heat until golden and fragrant. Transfer to a food processor or blender with a pinch of salt and sesame oil. Whizz to form a smooth paste. You will only need 2 tbsp for this recipe, and save the rest for future use. It can be stored in an air-tight container in the fridge for about a month.
- For the sauce, mix all ingredients including the garlic water. Adjust seasoning with salt.
- Cook the noodles in plenty of boiling water. Undercook a little to ensure that they remain chewy. Drain thoroughly and transfer to a large bowl.
- Toss the noodles with the sauce. Serve in bowls, and add the preserved vegetables and spring onion on top, with a drizzle of sesame oil.
Did You Make This Recipe?
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