Wuhan Hot Dry Noodles Recipe
Rè Gān Miàn
Wuhan Hot Dry Noodles
Submitted By: Taz
Ingredients:
6 Tbs Sesame Paste [AKA Tahini] (Zhīmajiàng)
1 tsp Kosher Salt (Yán)
1 ½ tsp Granulated Sugar (Táng)
4 cloves Fresh Garlic (Dàsuàn) - minced
5 Tbs Hot Water - divided
3 Tbs Dark Soy Sauce (Lǎo Chōu)
2 lbs Fresh Chinese Alkaline Noodles (Jiǎn Miàn)*
2 Tbs Toasted Sesame Oil (Zhīmayóu)
1 Cup Chinese Master Stock
(Lǔshuǐ)
½ tsp Ground White Pepper (Bái Hújiāo)
½ tsp Chinese Five Spice Powder (Wǔxiāng Fěn)
1 Cup Green Onions (Cōng Bào) - green parts only small chopped
1 Cup Sichuan Preserved Vegetables (Suimiyacai)**
1 Cup Roasted Unsalted Peanuts (Huāshēng) - crushed
Sichuan Chile Oil with Flakes (Hong You) - to taste
2 tsp Black Rice Vinegar (Zhenjiang)
-OPTIONAL-
½ tsp MSG (Wèijīng)
Preparation:
- Place the sesame paste in a small bowl and add 3 Tbs of the hot water (1 Tbs at a time completely incorporating each before adding the next) until smooth - Add the the dark soy sauce, kosher salt, and granulated sugar and thoroughly combine - Set aside until needed
- Place the minced garlic in a small bowl and cover with the reaming 2 Tbs of hot water - Set aside until needed
- Undercook your noodles by one minute below manufacturer's directions - Drain extremely well and transfer to a large mixing bowl - Add the toasted sesame oil and toss to completely coat
- While cooking/coating the noodles, bring your master stock to a boil and remove from heat
- Separate the noodles into 4 equal portions and place in large serving bowls (you want a large enough bowl to comfortably mix everything together in later)
- Sprinkle apx ⅛ tsp of the MSG (if using) over the top of each serving - Sprinkle apx ⅛ tsp each of the ground white pepper and Chinese five spice over each serving
- Place ¼ Cup of the green onions, preserved vegetables, and crushed peanuts on top of each serving - Place 1 tsp of the minced garlic on each serving and drizzle 1 tsp of the 'garlic water' over the top of everything - Place 1 tsp or to taste of the chile oil with flakes on each serving - Place 2 Tbs of the sesame sauce (from Step 1) on top of each serving
- Add ½ tsp of the black rice vinegar to each serving
- Pour ¼ Cup of the master stock over each serving and serve immediately
- Give everything a good mix to combine and coat the noodles - Eat and ENJOY!
*
You can use any alkaline noodles for this dish - Ramen, Hoikkien, You Mian, Yi Mian, La Mian
(pulled Noodles), Lo Mian, or Shanghai noodles all work well and give you the choice of how thick
and what shape you want your noodles
**
You can substitute Chinese Spicy Preserved Radish (Là Luóbo Gān) if desired
