Noodles in a sesame and garlic-based sauce. Topped with Chinese preserved vegetables, chilli oil and spring onions. A breakfast dish from Wuhan city that’s delicious eaten any time of the day.
No ratings yet
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Course Breakfast, Main
Cuisine Chinese
Servings 2
Ingredients
alkaline noodlesor fresh ramen noodles
1tablespoonsesame oil
4tablespoonschilli oil
2packets of Chinese preserved vegetables*
1spring onionthinly sliced
2tablespoonsChinese black vinegar
Sauce
2tablespoonstahini
1tablespoonsesame oil
2teaspoonslight soy sauce
1teaspoondark soy sauce
1teaspoonagave syrup
PinchChinese 5 spice
Pinchwhite pepper
¼teaspoonmsgoptional
4tablespoonshot water
Garlic water
2clovesgarlicminced
4tablespoonshot water
Instructions
Make the sauce in a bowl. Add the tahini, sesame oil, light soy sauce, dark soy sauce, agave syrup, a pinch of Chinese 5 spice, a pinch of white pepper, and the optional msg. Mix thoroughly to incorporate everything. Now add 4 tablespoons of boiling water. Add 2 tablespoons at a time and mix well to create a smooth sauce.
In a separate bowl make the garlic water. Add the minced garlic then add 4 tablespoons of boiling water.
Cook the noodles according to packet instructions. Usually 3-4 minutes for fresh noodles and 5-6 minutes for dried noodles. Make sure to not overcook the noodles. Once the noodles are cooked, drain them immediately into a bowl. Pour over 1 tablespoon of sesame oil then mix thoroughly for 2 minutes to cover all the noodles in the oil. This will also cool the noodles down to stop them from overcooking. You want the noodles to still have a bite.
Assembly the dish. Add the noodles to serving bowls, pour over an equal portion of the sauce to each bowl along with an equal portion of the garlic water. Top the noodles with pickled vegetables and spring onions. Finally, drizzle over 1 tablespoon of Chinese black vinegar and 2 tablespoons of chilli oil in each bowl.
Mix the noodles with the sauce and the toppings well before eating.
Notes
Hot Dry Noodles are topped with Chinese preserved vegetables. Any preserved vegetables work great in the dish. Ya cai, pickled mustard stems, is popular and readily available online but we have used zha cai.