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Hot and Dry Noodles – Wuhan Noodles

December 17, 2015 28 Comments

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Famous in China wuhan style hot sesame noodles—hot and dry noodles.

Chinese loves noodles!!

There are so many yummy Chinese noodles dishes, presenting in soups, fried noodles and noodle salad. This one is originated from Hubei province, where my husband was born. It is considered as one of the most ten famous noodles in China officially. Just for information, the other nine ones are Beijing fried sauce noodles, Knife cut noodles, Henan stewed noodles, Lanzhou hand pulled noodles, Hangzhou Pian’er noodles, Sichuan Dan Dan noodles, Kunshan Aozao noodles, Zhenjiang Pot Cover noodles (锅盖面) and Jilin cold noodles. Those ten most famous noodles are officially selected from more than 3000 types of noodles. But eaters have their own ranking.

wuhan noodles, hot sesame noodles

Wuhan noodle is known as Hot and Dry noodles (热干面) in Chinese, mainly describing the texture. The main seasoning is tuned sesame paste. And usually we top with picked spicy radish also from Hubei (酱萝卜) and sometimes pickled long Chinese green beans. During every Spring Festival, we spend the holiday with my husband’s parents. And our favorite breakfast is a bowl of hot and dry noodles just under our building.

wuhan noodles, hot sesame noodles

This noodle seems quite simple, but the ratio and the texture of sesame paste is a key step. If the sesame paste were too dry, it would be quite hard to combine. However too much water will make the noodles not dry at all. Sesame paste should completely stick to the noodles. We have Sichuan style cold noodles (凉面) using very similar ingredients and seasonings. But with different seasoning ratio, the noodles present different tastes.

热(rè)面(miàn): hot noodles

凉(liáng)面(miàn): cold noodles

wuhan noodles, hot sesame noodles

When finishing, there should be no sauce left in the bowl.

IMG_1447

The noodles called for Wuhan noodles is called alkaline noodles(碱面). Alkaline noodle is less time-sensitive and quite popular in Szechuan province too. It can be replaced by spaghetti if unavailable.

 

4.5 from 2 votes
Print
Hot and Dry Noodles–Wuhan Noodles
Prep Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 15 mins
 
Hot and dry noodles (Wuhan noodles) is a famous Chinese hot sesame noodles
Course: Breakfast
Cuisine: Chinese
Keyword: Hot and Dry, noodles
Servings: 2
Calories: 770 kcal
Author: Elaine
Ingredients
  • 200 g alkaline noodles , light yellow ones (either dried or fresh ones)
  • 2 tbsp. sesame oil
Garlic water
  • 2 garlic cloves
  • 2 tbsp. warm water
Sesame paste
  • 2 tbsp. sesame paste
  • 1 tbsp. sesame oil
  • 1 tbsp. light soy sauce
  • 1 tbsp. dark soy sauce
  • 4 tbsp. warm water
  • 1/8 tsp. Chinese five spice powder
  • small pinch of salt
Serve with
  • pickled radish
  • green onion
  • sugar
  • vinegar optional
  • Chinese Chili oil I use my homemade version
Instructions
  1. Cook the dried noodles for 4-5 minutes or fresh ones for 3-4 minutes. Transfer out and drain.
  2. Place the noodles to a clean operating board, add sesame oil and combine well. This process can cool down the noodles quickly and creating a chewy texture. Set aside to cool down completely.
Tune sesame paste
  1. In a large bowl, first mix 2 tablespoons of sesame paste with 1 tablespoon of sesame oil. Stir until well combined. And then add light soy sauce and dark soy sauce, continue stirring in one direction until well combined. Add around 4-5 tablespoons of warm water by three batches. Each time after adding water, stir in one direction until all the ingredients are well incorporated.
  2. Add Chinese five spice and a small pinch of salt based on personal taste. Combine well.
Other serving ingredients
  1. Mince green onion and chop the pickled radishes. You can also add smashed peanuts, pickled green beans or other toppings.
Garlic water
  1. Smashed 2 garlic cloves and then soak with warm water.
Assemble the noodles
  1. Bring water to boil in a large pot, and re-cook the noodles for around 10 -15 seconds until hot. Shake off extra water and transfer to serving bowl.
  2. Add around 2 tablespoons of tuned sesame paste mixture, 1/4 teaspoon vinegar (optional), 1 teaspoon garlic water, 1/8 teaspoon sugar and 2 teaspoons of chili oil. Top with green onion and pickled radish.
  3. Combine well before enjoying.

Recipe Video

Recipe Notes

As we do not add salt directly in the noodles, it is pre-added in sesame paste. However since soy sauce has salinity, only a small amount is needed.

You can boil a larger amount of noodles and cool down for later recipes.

Nutrition Facts
Hot and Dry Noodles–Wuhan Noodles
Amount Per Serving
Calories 770 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 12g 60%
Sodium 3839mg 160%
Potassium 266mg 8%
Total Carbohydrates 72g 24%
Dietary Fiber 2g 8%
Sugars 4g
Protein 15g 30%
Vitamin C 3.9%
Calcium 5.9%
Iron 28.5%
* Percent Daily Values are based on a 2000 calorie diet.

wuhan noodles, hot sesame noodles

Filed Under: Noodles, Recipes, staple food, Vegan, video

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Comments

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  1. Tring says

    December 17, 2015 at 8:26 pm

    Chinese people like noodles, and I like Chinese noodles! Looks delicious, will try those right after Christmas 🙂
    Kathrin

    Reply
    • Elaine says

      December 18, 2015 at 9:57 am

      Happy cooking and Happy Christmas!

      Reply
  2. Frank says

    December 17, 2015 at 9:40 pm

    There would definitely be nothing left in *my* bowl! These noodles look wonderful.

    Reply
    • Elaine says

      December 18, 2015 at 9:51 am

      Thank you! Frank.

      Reply
  3. Margaret says

    December 18, 2015 at 9:00 am

    I just made this, and it was amazing! I only had fettuccine noodles, but my family still enjoyed it. Thanks for sharing!

    Reply
    • Elaine says

      December 18, 2015 at 9:51 am

      Thanks Margaret for the lovely feedback.

      Reply
  4. Crystal says

    December 19, 2015 at 3:56 pm

    How interesting! I’ve never heard of alkaline noodles, what does it taste like? Is the texture chewy?

    Reply
    • Elaine says

      December 20, 2015 at 10:52 am

      Hi Crystal,

      Yes, it is chewier and more importantly less time sensitive.

      Reply
  5. Jeremiah Pressley says

    July 16, 2016 at 6:20 am

    I have eaten these noodles many times while in Wuhan. This recipe is very authentic, my wife is from Wuhan and she agrees! Thank you for sharing!

    Reply
    • Elaine says

      July 16, 2016 at 8:27 am

      Thanks Jeremiah for such a great comment.

      Reply
  6. Marie says

    November 26, 2016 at 7:22 pm

    Would using normal soy sauce instead of dark and light change the taste by much? I can’t seem to find in my town anything but normal soy sauce.

    Reply
    • Elaine says

      November 28, 2016 at 8:13 am

      Hi Marie,
      Normal soy sauce can work for this recipe too.

      Reply
  7. rich says

    March 29, 2017 at 10:37 am

    Chinese people like noodles. I like noodles. Therefore I must be Chinese. Yep, its true, funny how that works.

    Reply
  8. Seth Petersen says

    September 13, 2017 at 2:10 am

    Why is the prep time a total of 2 hours? Does that assume you are using homemade noodles?

    Reply
    • Elaine says

      September 13, 2017 at 8:34 am

      Because we need to cool down the noodles.

      Reply
  9. Alice says

    September 9, 2018 at 7:42 pm


    Why do we have to stir in one direction?
    Is there a particular science to it?

    Reply
  10. Tim says

    October 7, 2018 at 7:04 pm

    Just returned from Wuhan.
    Delicious noodles.
    Can’t wait to try this recipe.
    Thank you 🙂

    Reply
    • Elaine says

      October 15, 2018 at 9:53 am

      Happy cooking!

      Reply
  11. Miles says

    October 25, 2018 at 6:56 am


    Hi Elaine, great recipe! Quick question: what brand of sesame paste do you use? Mine seems to contain a bit more oil than what yours looks like in the video, and I cant seem to find one that has a good wet-dry balance.

    Thanks!

    Reply
    • Elaine says

      October 25, 2018 at 8:08 am

      Miles,
      It is 100% ok if the sesame paste contains more oil itself. Just decrease the amount of sesame oil added in later process. I use a very popular local brand which might be quite hard to find outside China.

      Reply
  12. jeff says

    October 30, 2018 at 3:16 am

    it has been almost 10 years since i’ve last gone to my parent’s hometown of wuhan. there is a special place in my heart, though, for the breakfast foods like reganmian that you can get on the street.

    re gan mian being one of my all time favorites, there are also other ones that are more soupy, more spicy – i cannot remember the name! since it seems like you’re actually there, perhaps you would know? any chance you could share a recipe for other wuhan breakfast dishes as well?

    i also remember a whole table full of spices. the cooks would dump the noodles into a big pot of water, but only for a few seconds. they’d put it in a paper bowl, and then go along the table adding spices that you wanted. surely, there are more toppings than the ones you have listed.

    in any case, i’m excited to try out this recipe! thanks for sharing

    Reply
    • Elaine says

      November 10, 2018 at 8:26 am

      Jeff,
      I am drooling when reading your comment. People in wuhan emphasis on their breakfast. My husband is from Hubei province. I will find a chance to look deeper about those yummy and delicious breakfast dishes.

      Reply
  13. sandesh says

    March 10, 2019 at 1:07 pm

    is this same as reganmein.. they make a paste of peanut ..its almost 10 years now i miss it so much ,i was in yichang for almost 5 years reganmein was my breakfast lunch it cost around 2.50yuan ..i will be greatful if you send me the recepi of reganmain

    Reply
    • Elaine says

      March 14, 2019 at 7:56 pm

      Yes,
      This is a homemade simplified Reganmian. Cannot product 100% same result and at least 80% similar.

      Reply
  14. Dani says

    May 29, 2019 at 3:18 am

    I’m so excited to make these. I ate hot dry noodles in Wuhan many years ago and have been craving them ever since.

    Reply
    • Elaine says

      May 29, 2019 at 8:25 am

      Sure Dani.
      They worth your missing. By the way, match your hot and dry noodles with a seaweed soup. They are classic combinations.

      Reply
  15. Matt McD says

    June 16, 2019 at 9:56 pm

    Hi Elaine,

    Thank you for posting this video and recipe. My wife is from Wuhan and I am trying to surprise her with favorite regan mien for breakfast this week. Can you please provide any guidance on which brand of alkaline noodles you use (or where to buy them–I get blank stares when I go to Chinese grocery stores in the U.S.) or a recipe for making the alkaline noodles–I bought a noodle maker for this very purpose but cannot find anything on the internet. I really appreciate your help on this.

    Best,

    Matt

    Reply
    • Elaine says

      June 17, 2019 at 8:23 am

      Matt,
      I really want to help but quite sorry about the brand information. Alkaline noodles are quite common in China and there are lots of brands, different in areas and I did not remember the exact brand I used for this recipe.
      But it is ok to choose any type of alkaline noodles, either thin or thicker. I found that the restaurants also use different types of alkaline noodles based on their own preference. Happy cooking!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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