China · Hubei

Wuhan Hot Dry Noodles

Name: Wuhan Hot Dry Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Hubei
Ingredients: alkaline dried noodles 250 g; scallions 10 g; pickled green beans 20 g; minced pork 30 g; garlic water 30 ml; pork broth 30 ml; dried radish 50 g; sesame paste 40 ml; chili oil Exact; ground pepper Exact; soy sauce 5 ml; salt 3 g; chicken bouillon powder 3 g

Alkaline noodles blanched and topped with sesame paste, garlic water, pickled beans and chili oil, mixed before eating.

15 minutes · 4 servings · Moderate

Reganmian is Wuhan's most argued-over breakfast, a bowl with almost no broth that has to be mixed quickly or the noodles seize together. The sesame paste is loosened with a lot of water until it pours, and the chili oil is meant to be fragrant rather than fiery. Sesame paste sets in the bowl if it sits, so the whole thing is assembled at the last second and eaten immediately.

Ingredients

alkaline dried noodles250 g
scallions10 g
pickled green beans20 g
minced pork30 g
garlic water30 ml
pork broth30 ml
dried radish50 g
sesame paste40 ml
chili oilExact
ground pepperExact
soy sauce5 ml
salt3 g
chicken bouillon powder3 g

Directions

1
Bring water to a boil, add the alkaline noodles and blanch for twenty-five seconds before lifting them out.
2
Sprinkle over the salt, chicken bouillon powder and pepper.
3
Loosen the sesame paste with ninety milliliters of water until smooth, then add it.
4
Add five milliliters of soy sauce, thirty milliliters of pork broth and some garlic water.
5
Add the dried radish, minced pork, pickled beans and chopped scallion.
6
Toss everything together and eat right away.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.