Cook the dried noodles for 4-5 minutes or fresh ones for 3-4 minutes. Transfer out and drain.
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
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.
Add Chinese five spice and a small pinch of salt based on personal taste. Combine well.
Other serving ingredients
Mince green onion and chop the pickled radishes. You can also add smashed peanuts, pickled green beans or other toppings.
Smashed 2 garlic cloves and then soak with warm water.
Assemble the noodles
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.
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.
Combine well before enjoying.
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.
Hot and Dry Noodles–Wuhan Noodles
Amount Per Serving
Calories 770Calories from Fat 432
% Daily Value*
Total Fat 48g74%
Saturated Fat 12g60%
Total Carbohydrates 72g24%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.