Wuhan Hot Dry Noodles

Name: Wuhan Hot Dry Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Alkaline surface; Some Tahini; Some sesame oil; Some dried shrimps; Some Ham sausage; Some Chili oil; Some Spicy diced radish; Some MSG; Some shallot; Some Sweet garlic; Some Vinegar; Some Soy sauce; Some pepper

by Qinghehe

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Hot dry noodles are the most common Wuhan people’s favorite breakfast in Wuhan. People who eat hot dry noodles prematurely can be seen everywhere in the streets (Wuhan calls breakfast too early).
The color is yellow and oily, and the taste is delicious. Mix with sesame oil, sesame paste, spicy diced radish, chili oil and other ingredients. The noodles have solid color, light butter, and rich flavor."

Wuhan Hot Dry Noodles

1. Noodles made by adding alkali to flour are easily available in Wuhan supermarkets.

2. Spread out the noodles on a large flat plate, add oil while picking up the noodles with chopsticks, so that the noodles are not sticky. Make sure that there is oil on top of each noodle so that the noodles will not stick together, and then let it cool. When it is hot, it is best to put an electric fan next to it and blow while stretching.

3. When eating, put it in boiling water and heat it.

4. Drain with a colander and load into a dish.

5. The sesame sauce must be prepared with sesame oil in advance, water and soy sauce are not acceptable.

6. Add various seasonings in the picture, add chili oil, sesame oil, sesame paste, soy sauce, vinegar, pepper, and MSG. The ones sold outside are without sea rice and ham.

7. Stir well.

8. This is the well-mixed noodles, with an oily aroma. There is no soup on this noodle. It is usually paired with a cup of soy milk or a glass of rice wine. Feel free to match any drink.

Tips:
The noodles must have a large pot of water, add cold water in the middle, and the noodles must only be cooked to 7.8 mature, and the noodles must be fast.

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