Hot Dry Noodles

Introduction

"Hot dry noodles" is one of the most famous snacks in Wuhan, Hubei and surrounding areas. It is made with alkaline noodles and served with cooking oil, sesame paste, salad oil, soy sauce, chili oil, finely chopped scallions, large garlic cloves, diced radishes, sour bean sprouts, braising juice, light soy sauce, vinegar and other auxiliary materials. Hot dry noodles are yellow and oily in appearance and have a delicious taste. Due to their high calorie content, they can also be used as a main dish or a nutritious breakfast to replenish the body's energy needs.

Hot dry noodles(武汉热干面), along with Shanxi knife-cut noodles(山西刀削面), Guangdong-Guangxi yifu noodles(两广伊府面), Sichuan dandan noodles(四川担担面) and Zhengzhou braised noodles(郑州烩面), are known as China's five famous noodles and are distinctive early morning snacks.

History

In the hot and long summers of Wuhan, people have been adding edible alkali to noodles to prevent spoilage for a long time, which is the predecessor of hot dry noodles - cut noodles. The Qing Dynasty's "Hankou Bamboo Branch Ci" records: "Three days is different from usual, a wolf meal can be forgotten. Cut noodles with bean threads, dry thread powder, fish meals with round dumplings, rolling chicken soup."

Hot dry noodles originated in the early 1930s from Cai Mingwei, who sold noodles on the Changdi Street in Hankou. Hot dry noodles - this favorite snack of the people of Wuhan was born. At this time, Cai Mingwei named this noodles "sesame paste noodles", and it was not until 1950 that it was officially called "hot dry noodles" when it was registered with the Industrial and Commercial Bureau.

Nutritional Value

Rich in carbohydrates, an important substance that makes up the body; stores and provides heat energy, maintains the energy needed for brain function, regulates fat metabolism, provides dietary fiber, saves protein; detoxifies and enhances intestinal function.

Rich in copper, a trace element essential for human health. Copper plays an important role in the development and function of the blood, central nervous system, and immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs.

Ingredients

(Serves 2)

• 300 g alkaline wheat noodles (or fresh Wuhan-style noodles)
• 3 tbsp sesame paste (sesame sauce), loosened with a little sesame oil or warm water
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (optional, for color)
• 1 tsp Chinese black vinegar (optional)
• 1–2 tbsp chili oil, to taste
• 1 tsp minced garlic
• 2 tbsp chopped scallions
• Pickled radish dice and/or blanched bean sprouts, for topping
• Sesame oil, as needed

Recipe

1. Bring a pot of water to a boil. Cook the noodles until just tender but still springy; drain well.
2. If using pre-cooked “dry” Wuhan noodles, briefly blanch them in boiling water to heat through, then drain thoroughly.
3. In each serving bowl, mix sesame paste with a splash of sesame oil or warm water until smooth and pourable. Stir in soy sauce, vinegar (if using), chili oil, and minced garlic.
4. Add the hot drained noodles and toss until every strand is coated.
5. Top with scallions, pickled radish, and bean sprouts. Serve immediately while hot.

Similar Food

• Dan Dan Noodles
• Sesame Paste Noodles
• Chongqing Noodles
• Yang Chun Noodles

See also

• Chongqing Noodles
• Dan Dan Noodles
• Sesame Paste Noodles
• Chinese Snack
• Chong Qing Hot Pot
• Chongqing Food
• Doubanjiang
• Guangdong Food