Chinese · Breakfast · Lunch
Wuhan Hot Dry Noodles
热干面 (Règānmiàn)
Springy wheat noodles tossed in a nutty sesame paste sauce with soy, chili oil and tangy pickles, Wuhan's favourite breakfast. This version uses less oil and soy sauce and adds crunchy bean sprouts and cucumber.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
Calories come from: Carbs 59% · Fat 28% · Protein 13%
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Ingredients
For 2 servings- 180 gdried alkaline wheat noodles (egg-free)
- 2 litres, drained off2,000 gwater, for boiling (optional)
- 1 tsp5 gtoasted sesame oil
- 1 cup100 gbean sprouts
- 2 tbsp30 gChinese sesame paste
- 3 tbsp45 gwarm water, for the sauce
- 1 tbsp16 greduced-sodium light soy sauce
- 1/2 tspdark soy sauce
- 1 tsp5 gChinkiang black vinegar
- 1 clovegarlic, finely minced
- 2 tsp9 gchili oil
- 1/4 cup40 gpickled long beans, rinsed and finely diced
- 3 tbsp30 gpickled radish, rinsed and finely diced (optional)
- 1 small120 gcucumber, cut into thin strips
- 2 stalks30 gspring onions, thinly sliced
Steps
- 1
Bring the 2 litres of water to a boil in a large pot.
- 2
Add the bean sprouts and blanch for 1-2 minutes until steaming hot throughout, then lift them out with a slotted spoon and drain. Pregnant people, young children, older adults and anyone with a weakened immune system should not eat sprouts undercooked.
- 3
Add the noodles to the same boiling water and cook until just tender with a slight bite, about 4-6 minutes.
- 4
Drain the noodles well, discarding the cooking water, toss with the sesame oil and spread them out to cool slightly so they stay separate.
- 5
Rinse the pickled long beans and pickled radish, if using, under cold water and pat dry to reduce their saltiness.
- 6
In a bowl, stir the sesame paste with the 3 tbsp warm water a little at a time until smooth and pourable.
- 7
Mix in the light soy sauce, dark soy sauce, black vinegar and garlic.
- 8
Divide the noodles between two bowls and spoon the sesame sauce over them.
- 9
Top each bowl with chili oil, pickled long beans, pickled radish if using, bean sprouts, cucumber and spring onions.
- 10
Toss everything together thoroughly and eat while warm.
Swaps, storage and make-ahead
Swaps
- Use rice noodles, tamari and Chinkiang-style vinegar and pickles labelled gluten-free (or rice vinegar) for a gluten-free bowl, and check the chili oil label too.
- Swap Chinese sesame paste for tahini mixed with a few drops of extra toasted sesame oil if you can't find it at your local shop.
- Replace the pickled radish with extra pickled long beans or finely diced cornichons if radish is hard to find.
- Cut the chili oil to 1 tsp or use a pinch of chili flakes instead for a milder, lighter topping.
Storage
This dish is best eaten fresh, since the noodles soak up the sauce and turn soft. If you have leftovers, refrigerate them within 2 hours, eat within 1 to 2 days and reheat until steaming hot, keeping the cucumber separate; do not freeze.
Make ahead
Mix the sesame sauce and dice the pickles up to 3 days ahead and keep them in sealed containers in the fridge, stirring the sauce with a splash of warm water before using. Cut the cucumber and spring onions a few hours ahead, but cook the noodles and sprouts just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (293 g) | Per 100 g | |
|---|---|---|
| Calories | 525 kcal | 179 kcal |
| Protein | 17.5 g | 6 g |
| Carbohydrates | 78.6 g | 26.8 g |
| of which sugars | 6.5 g | 2.2 g |
| Fiber | 6.2 g | 2.1 g |
| Fat | 16.5 g | 5.6 g |
| of which saturated | 3.6 g | 1.2 g |
| Sodium | 563 mg | 192 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
