From thewoksoflife.com
Hot Dry Noodles (Re Gan Mian, 热干面)
Ingredients
Ingredients
- 3 tablespoons sesame paste
- 2 tablespoons sesame oil
- 1 ½ teaspoons dark soy sauce
- 1 tablespoon light soy sauce
- ½ teaspoon sugar
- salt
- 8 oz fresh alkaline noodles
- ¼ cup preserved mustard stems (zha cai)
- ¼ cup pickled long beans (suan dou jiao)
- 1 teaspoon garlic, minced
- chili oil
- ¼ cup cilantro, chopped
- 2 scallions, chopped
- ½ teaspoon Chinese black vinegar
Steps
- Start by preparing the sauce. Add 3 tablespoons sesame paste to a bowl, and gradually stir in 2 tablespoons sesame oil to smooth out the paste.
- Then add 1 ½ teaspoons dark soy sauce and 1 tablespoon light soy sauce. Add ½ teaspoon sugar, and stir until well combined. If the sauce is still too thick, add in a few drops of warm water or more master sauce to thin it out. Add salt to taste and set aside. You can prepare this sauce ahead of time.
- Boil a pot of water to cook 8 oz noodles as per package instructions, undercooking by 1 minute to ensure they remain chewy and al dente. Drain. Shake off any excess liquid from the noodles, and put them in a large bowl.
15 min
- Toss the noodles with 1 ½ teaspoons sesame oil to prevent noodles from sticking together. Add in ¼ cup preserved mustard stems, ¼ cup pickled long beans, 1 teaspoon garlic, chili oil to taste, ¼ cup cilantro, 2 scallions, ½ teaspoon Chinese black vinegar, and the tahini sauce. Quickly toss the noodles together and serve hot.
Nutrition
Per serving
- kcal
- 654
- protein
- 18 g
- carbs
- 85 g
- fat
- 45 g