As one of the five famous noodles in China, hot dry noodles are also popular all over the world. It comes from Wuhan, China, where it is the daily breakfast.
One bowl of hot noodles is coated in a rich Sesame sauce and tossed with crushed peanuts and pickled carrots.
I can’t resist the aroma.
The story about hot dry noodles
The earliest hot dry noodles were at the beginning of the twentieth century in HONG hankou, Wuhan, China. There was a hawker who made a living by selling cold noodles.
One day, the weather was hot and there were a lot of noodles left. He was afraid that the noodles would go bad.
So he boiled noodles and drained them accidentally. The oil was poured on the noodles. The next day, he let the noodles with oil go through the boiling water. Then mixed with seasonings.
And the aroma was overflowing and people rushed to buy. Then people asked him what the noodles were called and he answered ter hot dry noodles.
Ingredients
- Alkaline noodles,Alkali is added to the flour and made into noodles. This can remove the sour taste in the dough, so that the dough becomes softer, whiter and expanded
- Roasted peanuts, peanuts are roasted, peeled, and mashed.
- Pickled carrots, Dice the carrots and marinate them with salt, sugar, chili oil. You can also buy ready-made.
- Scallion, green onin or scallion, chopped for topping.
- Vinegar, Authentic hot dry noodles need to add a little vinegar.
- Light soy sauce
- Salt, Choose regular refined table salt.
- Chicken powder, The addition of chicken essence enhances the aroma of hot dry noodles.
- Dark soy sauce，The addition of dark soy sauce makes the color of the hot dry noodles more beautiful and more appetizing.
- Sesame paste, Sesame paste is the soul seasoning of hot dry noodles, and it needs to be mixed with water to make a slow-flowing juice.
- Oil, Just choose the oil commonly used in Chinese cooking, such as soybean oil, sunflower oil, etc.
- Ginger, Garlic – Sliced ginger and garlic are soaked in hot water. When mixing noodles, use the water soaked with ginger and garlic to make the hot dry noodles have the taste of garlic and ginger.
Instructions
- Add 5 tablespoons of water to sesame paste, stirring till the state that can flow down slowly.
- Add noodles to boiling water, boiling till served (about 2-3 minutes), drain, add sesame oil, combine well
- Add sesame paste, dark soy sauce, light so.y sauce, minced green scallion, radish pickle, roasted peanut to noodles, combine well.
- Serve warm.
Hot Dry Noodles（热干面）
Equipment
- A pot for boiling
- A big bowl for mixing
Ingredients
- Alkaline noodles, 150 g
- Roasted peanuts, 25 g
- Pickled carrots, 30 g*
- Scallion, 9 g, chopped
- Vinegar, 1 tsp
- Light soy sauce, 1 tbsp
- Salt, 1/2 tsp* Chicken powder, 1/4 tsp
- Dark soy sauce, 1 tsp- For sesame sauce
- Sesame paste, 4 tbsp
- Oil, 3 tbsp-
- For ginger and garlic water
- Hot water, 100 ml
- Ginger, 5 g, sliced
- Hot water, 100 ml* Ginger, 5 g, sliced
- Garlic, 2 cloves, sliced
- For mixing noodles
- Oil, 1 tbsp
Instructions
- Mix the sesame paste with oil, slowly stirring with chopsticks
- Ground the roasted peanuts with a stone mortar and pestle.
- Add 100 ml of hot water to the bowl with sliced garlic and ginger.
- Boil the noodles until just cooked, about 2 minutes, mix with 1 tbsp oil.
- Mix noodles with all the seasonings, ginger and garlic water, salt, light soy sauce, dark soy sauce, vinegar, chicken powder, pickled carrots, chopped scallion, crushed peanuts, sesame sauce.
- Serve warm.
