Hot Noodles with Sesame Paste

Name: Hot Noodles with Sesame Paste
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Hot Noodles with Sesame Paste; 5g chopped green onion; 1 tablespoon Dried radish; 1/2 a spoon Soy sauce; 1 tablespoon sesame oil; 1 tablespoon Oyster sauce

by Personality is better than beauty I

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

There is also a short story about the origin of hot dry noodles: In the 1930s, there was a food vendor named Li Bao on Changdi Street, Hankou, who sold jelly and noodle soup for a living. Once the noodles were not sold out, he was afraid that the noodles would become rotten, so he cooked and drained the remaining noodles and dried them on the chopping board. Accidentally knocked down the oil pot on the case and splashed it on the noodles. Li Bao had to mix the noodles with oil and put them in the air again. The next morning, Li Bao put the cooked noodles mixed with oil in boiling water for a while, picked it up and drained it into a bowl, then added the seasoning for selling jelly, and ate it with gusto. When someone asked him what noodles he was selling, he blurted out and said it was "hot dry noodles." Since then, he has exclusively sold this kind of noodles, and not only people are competing to taste it, but many people also learn from him as a teacher.

Ingredients

150g Hot Noodles With Sesame Paste
5g Chopped Green Onion
1 tablespoon Dried Radish
1/2 a spoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Oyster Sauce

Hot Noodles with Sesame Paste

1. Prepare the ingredients

2. Put three tablespoons of tahini (pure tahini) in a bowl, add 3 tablespoons of water several times, and mix well. The final state is almost the same as the hot pot tahini.

3. Add 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of vinegar, 1 spoon of oyster sauce, 1 spoon of sesame oil, 1 spoon of chili oil, 1 gram of salt, and 1 tablespoon of chicken powder, mix well (you don't need to add chili if you don't like it)

4. Bring the water to a boil, blanch the hot dry noodles in the water, and it will take about 15-30 seconds to get out of the water. It will be soft and not chewy after it is boiled.

5. Drain and put in a bowl

6. Then pour the sauce while it is hot and stir to let the sauce quickly fuse under the heat of the noodles, colliding with the aroma.

7. Finally, sprinkle some green onion and spicy diced radish. After mixing well, a bowl of hot dry noodles with rich sauce is ready.

Tips:
1. The noodles of the hot dry noodles must be alkaline noodles, the thickness is appropriate
2. Spicy oil, add it if you like spicy food, don’t add it if you don’t like spicy food or for children
3. I didn’t add pepper, MSG and chicken essence, in fact, it would be more delicious if added
4. Although sesame sauce is the soul, a little peanut butter will enhance the flavor very much.
5. In some places, the sesame oil noodles are added first, and then the sauce is added. However, Xiaozi thinks it would be more convenient to just mix and pour it on.
6. The sesame sauce I have here is for 2-3 people, if necessary, it can be increased in proportion
7. Soy sauce is used for coloring, if you want to focus on the color, put half a spoon or 1 spoon more.
8. If you don't eat chili oil, change it to the same amount of sesame oil. The total amount is 2-3 spoons of sesame oil in a bowl, or you can get it according to your own taste.
9. The noodles used in hot dry noodles are alkaline noodles. Pale yellow, round soda noodles are available in many supermarkets. This kind of noodles are usually cooked and mixed with oil when they are sold, and can be eaten with condiments after they are blanched directly. If you are using raw soda noodles, remember to cook the noodles first, shake it with oil, and let it cool before using it.