Hot Dry Noodles (Re Gan Mian, 热干面)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
2
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Calories
550 kcal
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Course
Main Course, Breakfast
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Cuisine
Chinese
Hot Dry Noodles (Re Gan Mian, 热干面)
Description
Hot Dry Noodles are made with fresh alkaline noodles, which have a firm texture and slight chewiness. The preparation begins by thinning aromatic sesame paste with sesame oil and hot water to create a smooth dressing. Minced garlic is soaked briefly in hot water to mellow its pungency.
The cooked noodles are rinsed briefly to stop cooking and then divided into servings where they are dressed with light and dark soy sauces, salt, white pepper, and optional chili oil. The thinned sesame paste and garlic water are added, and the noodles are garnished with pickled long beans, preserved daikon radish, and scallions, ingredients that contribute sharp, tangy, and refreshing notes to balance the rich sesame.
The dish is served immediately to retain the freshness of the dressing and noodles. Available substitutes for alkaline noodles include dried ramen, round rice noodles, or spaghetti if necessary. Pickled mustard stems or chilies can substitute for some of the toppings, adding similar acidity and flavor complexity.
Ingredients
- 2 portions alkaline noodles see note 1 for substitutes
For the dressing
- 2 tablespoon sesame paste see note 2
- ½ tablespoon sesame oil
- 2 cloves garlic minced
- 2 tablespoon soy sauce light
- 1 teaspoon dark soy sauce
- salt
- ground white pepper
- Chili oil optional, homemade
For the toppings
- pickled long beans See note 3, chopped, 酸豇豆
- preserved daikon radish See note 3, chopped, 萝卜干
- scallions finely chopped
Instructions
- Heat up a large pot of water. While waiting for the water to boil, add sesame paste, sesame oil and 1 tablespoon of water to a bowl. Stir to thin the paste until it reaches a smooth and runny consistency.
- Put minced garlic into another small bowl. Once the water starts to boil, spoon out 2 tablespoon of hot water and pour over the garlic. Set aside.
- Add alkaline noodles to the boiling water. Cook until they’re “Al dente” (just cooked and firm in the middle when bitten).
- Rinse the noodles under running water for a few seconds then drain. Divide them into 2 serving bowls (see note 4).
- For EACH bowl, add 1 tablespoon of light soy sauce, ½ teaspoon of dark soy sauce, 1 pinch of salt, 1 pinch of ground white pepper and a dash of chili oil if using.
- Divide the thinned sesame paste and garlic water and add to the 2 bowls of noodles.
- Garnish with pickled long beans, preserved radish and scallions. Stir the noodles to evenly distribute the dressing. Serve immediately.
Notes
- Fresh alkaline noodles are traditional; dried ramen, round rice noodles, or spaghetti are suitable substitutes.
- Pickled mustard stem (Zhacai) or pickled chilies can replace pickled long beans and preserved radish if unavailable.
- Prepare the sesame paste dressing by thinning with hot water for smooth texture before combining with noodles.
- Serve immediately after mixing to enjoy optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 550kcal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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