Hot Dry Noodles (Re Gan Mian, 热干面)
A classic breakfast dish, hot dry noodles deliver exciting flavours, pleasant textures and are very easy to make!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 portions alkaline noodles (see note 1 for substitutes)
- 2 tablespoon sesame paste (see note 2)
- ½ tablespoon sesame oil
- 2 cloves garlic, minced
- 2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- Salt
- Ground white pepper
- homemade chili oil (optional)
- Pickled long beans (酸豇豆), chopped (See note 3)
- Preserved daikon radish (萝卜干), chopped (See note 3)
- Scallions, finely chopped
Instructions
- 1
Heat up a large pot of water. While waiting for the water to boil, add sesame paste, sesame oil and 1 tbsp of water to a bowl. Stir to thin the paste until it reaches a smooth and runny consistency.
- 2
Put minced garlic into another small bowl. Once the water starts to boil, spoon out 2 tbsp of hot water and pour over the garlic. Set aside.
- 3
Add alkaline noodles to the boiling water. Cook until they’re “Al dente” (just cooked and firm in the middle when bitten).
- 4
Rinse the noodles under running water for a few seconds then drain. Divide them into 2 serving bowls (see note 4).
- 5
For EACH bowl, add 1 tbsp of light soy sauce, ½ tsp of dark soy sauce, 1 pinch of salt, 1 pinch of ground white pepper and a dash of chili oil if using.
- 6
Divide the thinned sesame paste and garlic water and add to the 2 bowls of noodles.
- 7
Garnish with pickled long beans, preserved radish and scallions. Stir the noodles to evenly distribute the dressing. Serve immediately.