Hot Dry Noodles (Wuhan Sesame Noodles)
Inspired by techniques from Serious Eats and The New York Times.
Wuhan-style hot dry noodles: springy wheat noodles tossed with a rich sesame sauce, tangy black vinegar, pickled mustard stem and a spoonful of chilli oil.
Always check the labels of the products you use.
Method
- 1
Par-cook the noodles. Boil the noodles for 1-2 minutes less than the packet time, so they're still slightly firm in the centre. This undercooking matters because the noodles will be reheated briefly later, and starting too soft leaves them mushy by the time they're served.
- 2
Cool and oil the noodles. Drain the noodles and immediately toss them with the 3 tsp of sesame oil, then spread them out on the tray, lifting and turning them as they cool, using a fan if you have one. Cooling them quickly while coated in oil is what gives hot dry noodles their characteristic springy, separate strands rather than a sticky clump.
- 3
Loosen the sesame paste. Stir the sesame paste with the sesame oil, then beat in the warm water a spoonful at a time until the mixture pours like thick cream. Adding the water gradually stops the thick paste seizing into a stiff, unworkable lump.
- 4
Reheat the noodles. Bring a pot of water back to the boil, then dip portions of the cooled noodles in a sieve for 20-30 seconds just to warm them through. This brief reheat brings the noodles back to serving temperature without softening them past their springy bite.
- 5
Assemble and dress. Divide the warm noodles among bowls and top each with the light and dark soy sauces, vinegar, sugar, white pepper, garlic water, a generous spoonful of the sesame sauce, zha cai and spring onions, finishing with chilli oil. Layering the seasonings on top rather than mixing them in beforehand means each bowl can be stirred fresh at the table.
- 6
Mix thoroughly before eating. Toss everything together at the table until every strand of noodle is evenly coated in sauce. A thorough mix is essential here, since the dish has no broth to carry the flavour otherwise.
Storage
The dressed noodles are meant to be eaten straight away, as they lose their spring and turn claggy once dressed and left standing. Cooked, undressed noodles can be kept in the fridge for up to 1 day; reheat with the brief hot-water dip described above rather than in a microwave. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large pot (at least 4 litres)
- colander
- rimmed baking tray
- fan or a cool spot (optional)
- small bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 503 kcal |
| Protein | 15.1 g |
| Carbohydrate | 61.9 g |
| of which sugars | 1.7 g |
| of which free sugars | 1 g |
| Fat | 22.4 g |
| of which saturates | 2.9 g |
| Fibre | 2.2 g |
| Salt | 1.62 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
