Hot and Dry Noodles–Wuhan Noodles


Name: Hot and Dry Noodles–Wuhan Noodles(武汉热干面)Unknown-1

BIAO1Time: 2 hours

gIntroduction: It is a characteristic food in WuHan province. The main seasoning is tuned sesame paste. And usually we top with picked spicy radish also from Hubei and sometimes pickled long Chinese green beans.


    • 200g alkaline noodles, light yellow ones (either dried or fresh ones)
    • around 2 tablespoons sesame oil
Garlic water
    • 2 garlic cloves
    • 2 tablespoons warm water
Sesame paste832791eec356d13cd36a1a7aef56ff4b
    • 2 tablespoons sesame paste
    • 1 tablespoon sesame oil
    • 1 tablespoon light soy sauce
    • 1/2 to 1 tablespoon dark soy sauce
    • 4 tablespoons warm water
    • 1/8 teaspoon Chinese five spice powder
    • small pinch of salt
090c4fda96ca51db00ebfef7b9420b96Serve with
  • pickled radish
  • green onion
  • sugar
  • vinegar
  • Chinese Chili oil


  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 w
    ater 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 peauts, 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 o
    il. Top with green onion and pickled radish.
  3. Combine well before enjoying.



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