Hot dry noodles are a breakfast staple from Wuhan in central China, where fresh wheat noodles are briefly boiled, cooled until springy, then reheated and tossed with a thick sesame sauce rather than served in broth. The name refers to the lack of soup, with all the flavour instead coming from the sauce and toppings coating every strand.
Hot dry noodles are a breakfast staple from Wuhan in central China, where fresh wheat noodles are briefly boiled, cooled until springy, then reheated and tossed with a thick sesame sauce rather than served in broth. The name refers to the lack of soup, with all the flavour instead coming from the sauce and toppings coating every strand.
Hot dry noodles are a breakfast staple from Wuhan in central China, where fresh wheat noodles are briefly boiled, cooled until springy, then reheated and tossed with a thick sesame sauce rather than served in broth. The name refers to the lack of soup, with all the flavour instead coming from the sauce and toppings coating every strand.
Hot dry noodles are a breakfast staple from Wuhan in central China, where fresh wheat noodles are briefly boiled, cooled until springy, then reheated and tossed with a thick sesame sauce rather than served in broth. The name refers to the lack of soup, with all the flavour instead coming from the sauce and toppings coating every strand.
Hot dry noodles are a breakfast staple from Wuhan in central China, where fresh wheat noodles are briefly boiled, cooled until springy, then reheated and tossed with a thick sesame sauce rather than served in broth. The name refers to the lack of soup, with all the flavour instead coming from the sauce and toppings coating every strand.
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