Hot Dry Noodles (热干面)
Try this savory hot dry noodle dish with a rich sauce and pickles on top for an authentic Chinese street food meal! {Vegan-Adaptable}
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 300 g (10 oz) fresh alkaline noodles (, cooked or uncooked (or regular wheat noodles) (*Footnote 1))
- 1 tbsp sesame oil
- 1 tsp vegetable oil
- 2 green onions (just the whites (greens reserved))
- 2 slice ginger
- 2 clove garlic (, lightly smashed)
- 1 star anise
- 5 clove 5 cloves
- 1 cinnamon stick
- 1/4 tsp Sichuan peppercorns
- 2 tbsp shaoxing wine ((or dry sherry))
- 1 tbsp light soy sauce
- 1 tsp sugar
- 2 cup beef stock ((chicken stock, or vegetable stock))
- 2 clove garlic (, minced)
- 3 tbsp hot water
- 3 tbsp Chinese sesame paste ((or unsweetened natural peanut butter))
- 1 tsp sesame oil
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1+1/2 1/2 teaspoons Chinkiang vinegar
- 1 tsp sugar
- 1/8 tsp white pepper powder
- 1/8 tsp five spice powder
- 2 to 4 tablespoons homemade chili oil ((Optional))
- Reserved green onion (, sliced)
- 1/4 cup pickled radish ((or mustard greens or your favorite pickles))
- Cilantro leaves
Instructions
- 1
Garlic water: Combine the 2 cloves of minced garlic and 3 tablespoons of hot water in a small bowl. Set aside.
- 2
Master sauce: In a small pot, heat the vegetable oil over medium heat and add the green onion, ginger, and garlic. Saute until fragrant, about 1 minute. Add the star anise, cloves, cinnamon, and fennel seeds and cook for another 30 seconds. Add the Shaoxing wine, soy sauce, sugar, and broth. Bring to a boil, then reduce to a simmer. Cook for 10 to 15 minutes. Strain and discard the aromatics and spices.
- 3
Sesame sauce: Slowly incorporate the garlic water into the sesame paste until smooth. Then add the remaining sauce ingredients.
- 4
Prepare noodles: Bring a pot of water to a boil. (1) If using the Cooked Noodle (You Mian), quickly rinse the noodles in the hot water to revive its texture and drain. (2) If using uncooked fresh ramen noodles, drizzle the sesame oil over the noodles and toss gently. Add the noodles to the boiling water and cook until al dente. (3) If using regular dried noodles, boil according to the instructions. Once done, drain the noodles and divide between 2 bowls.
- 5
Assemble: Add 2 tablespoons of the broth, 2 tablespoons of the sesame sauce, and 1 tablespoon of chili oil (if using) to each bowl. Garnish with the green onion, preserved vegetables of your choice, and cilantro leaves.
- 6
Toss everything together, then adjust the seasoning to taste by adding more sauce or broth. Enjoy hot or cold!
- 7
The noodles, sauce, and broth can be prepared ahead of time and stored in the fridge separately for up to 3 days. Assemble them whenever you plan to serve.