Name: Hot Dry Noodles (热干面) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 10 oz fresh alkaline noodles, cooked or uncooked (or regular wheat noodles); 1 tablespoon sesame oil; 1 teaspoon vegetable oil; 2 green onions, whites only (reserve greens for garnish); 2 slices ginger; 2 cloves garlic, lightly smashed; 1 star anise; 5 cloves; 1 cinnamon stick; 1/4 teaspoon Sichuan peppercorns; 2 tablespoons Shaoxing wine (or dry sherry); 1 tablespoon light soy sauce; 1 teaspoon sugar; 2 cups beef stock (or chicken or vegetable stock); 2 cloves garlic, minced; 3 tablespoons hot water; 3 tablespoons Chinese sesame paste (or unsweetened natural peanut butter); 1 teaspoon sesame oil; 2 teaspoons light soy sauce; 1 teaspoon dark soy sauce; 1 1/2 teaspoons Chinkiang vinegar; 1 teaspoon sugar; 1/8 teaspoon white pepper powder; 1/8 teaspoon 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

Introduction

Hot Dry Noodles (热干面) is a popular and comforting dish from Wuhan, China, known for its rich, savory sesame sauce and perfectly cooked noodles. This recipe combines aromatic spices, a flavorful broth, and a creamy sesame paste to create a delicious and satisfying meal that’s easy to prepare at home.

The dish is a bowl of thick, slightly twisted noodles in a light brown sauce covering most of the bowl’s interior, which is white with a rough texture. On top, there are three main layers of toppings: bright green fresh cilantro on the left side, finely chopped green onions in the middle, and small diced pickles or cucumbers on the right side. In the center, there is a layer of reddish-brown cooked meat strips resting on the noodles. A pair of dark wooden chopsticks rests on the left edge of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz fresh alkaline noodles, cooked or uncooked (or regular wheat noodles) (*Footnote 1)

1 tablespoon sesame oil

1 teaspoon vegetable oil

2 green onions, whites only (greens reserved)

2 slices ginger

2 cloves garlic, lightly smashed

1 star anise

5 cloves

1 cinnamon stick

1/4 teaspoon Sichuan peppercorns

2 tablespoons Shaoxing wine (or dry sherry)

1 tablespoon light soy sauce

1 teaspoon sugar

2 cups beef stock (or chicken stock, or vegetable stock)

2 cloves garlic, minced

3 tablespoons hot water

3 tablespoons Chinese sesame paste (or unsweetened natural peanut butter)

1 teaspoon sesame oil

2 teaspoons light soy sauce

1 teaspoon dark soy sauce

1 1/2 teaspoons Chinkiang vinegar

1 teaspoon sugar

1/8 teaspoon white pepper powder

1/8 teaspoon 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

Step 1: Prepare the garlic water by combining the minced garlic cloves with 3 tablespoons of hot water in a small bowl. Set aside to infuse.

Step 2: Make the master sauce by heating the vegetable oil in a small pot over medium heat. Add the green onion whites, ginger, and smashed garlic. Sauté until fragrant, about 1 minute. Add star anise, cloves, and cinnamon stick and cook another 30 seconds.

Step 3: Pour in Shaoxing wine, light soy sauce, sugar, and beef stock. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes. Strain the broth and discard the spices and aromatics.

Step 4: For the sesame sauce, slowly whisk the garlic water into the Chinese sesame paste until smooth. Add the remaining ingredients: sesame oil, light soy sauce, dark soy sauce, Chinkiang vinegar, sugar, white pepper, and five spice powder. Mix well.

Step 5: Prepare the noodles: Bring a large pot of water to a boil. If using cooked fresh alkaline noodles, briefly rinse in hot water to refresh and drain. For uncooked fresh noodles, toss them with sesame oil, then cook in boiling water until al dente. For dried noodles, cook according to package instructions. Drain and divide noodles between two bowls.

Step 6: Assemble the dish by adding 2 tablespoons of the strained broth, 2 tablespoons of sesame sauce, and 1 tablespoon of chili oil (if using) to each bowl. Garnish with sliced green onion greens, pickled radish (or other pickles), and cilantro leaves.

Step 7: Toss everything together well, then taste and adjust seasoning by adding more sauce or broth if needed. Serve hot or cold.

Tips & Variations

Use fresh alkaline noodles for the most authentic texture, but regular wheat noodles work well in a pinch.

Adjust chili oil quantity to control the heat level, or omit for a milder flavor.

Substitute Chinese sesame paste with natural peanut butter if sesame paste is unavailable, though the flavor will differ slightly.

Pickled mustard greens or other favorite pickles can replace pickled radish to vary the tangy contrast.

Make the broth and sauces ahead of time to save preparation time on serving day.

FAQs

Can I use dried noodles instead of fresh alkaline noodles?

Yes, dried wheat noodles can be used as a substitute. Cook them according to package instructions and drain well before assembling the dish. The texture will be slightly different but still delicious.

Is the chili oil necessary for this recipe?

No, the chili oil is optional. It adds a spicy kick and depth to the dish, but you can omit it if you prefer a milder flavor or do not have it on hand.