Wuhan Hot Dry Noodles (Rè Gān Miàn)

300g fresh alkaline wheat noodles (or fresh ramen noodles)
1 litre chicken stock (or water)
1 teaspoon sesame oil

The Sauce

3 tablespoons Chinese sesame paste (or smooth tahini)
2 tablespoons sesame oil
1 tablespoon light soy sauce
1½ teaspoons dark soy sauce
1 teaspoon caster sugar
2–3 tablespoons hot chicken stock (to loosen the sauce)

Toppings

2 garlic cloves, very finely chopped
2 spring onions, finely sliced
2 tablespoons preserved mustard greens (zhà cài), finely chopped
2 tablespoons pickled long beans, finely chopped
Small handful fresh coriander, roughly chopped

To Finish

1 tablespoon Sichuan chilli oil
½ teaspoon Chinese black rice vinegar

PREPARATION

1. Finely chop the garlic, spring onions, preserved mustard greens and pickled long beans. Roughly chop the coriander. In a bowl, whisk together the sesame paste, sesame oil, light soy sauce, dark soy sauce and sugar. Gradually add 2–3 tablespoons of the hot chicken stock until the sauce reaches a smooth, pourable consistency.

COOKING

1. Bring the chicken stock (or water) to the boil.
2. Add the alkaline noodles and cook for 1–2 minutes, or until just tender.
3. Drain the noodles thoroughly.
4. Toss immediately with the sesame oil to prevent sticking.
5. Transfer the noodles to serving bowls.
6. Pour the sesame sauce generously over the noodles.
7. Scatter over the preserved mustard greens, pickled long beans, garlic, spring onions and coriander.
8. Spoon over the chilli oil.
9. Drizzle with the black rice vinegar.
10. Toss everything together thoroughly until every strand of noodle is coated.
11. Serve immediately while hot.

School of Wok Tips

• Alkaline noodles give Rè Gān Miàn its signature chewy texture and distinctive yellow colour.
• Thin the sesame paste with a little hot stock rather than water for a richer, silkier sauce.
• Add the black rice vinegar at the very end—it provides a subtle earthy aroma without making the dish noticeably sour.
• Toss the noodles while they're still piping hot so the sesame sauce coats them evenly.

FAQs

Why are they called "Hot Dry Noodles"?
Unlike noodle soups, Rè Gān Miàn is served without broth. Instead, the noodles are coated in a rich sesame-based sauce, making them "dry" but still hot and flavourful.

Can I use tahini instead of Chinese sesame paste?
Yes. Chinese sesame paste has a darker, more roasted flavour, but smooth tahini makes a good substitute. You may wish to add a little extra toasted sesame oil for a closer flavour.

What are preserved mustard greens?
Preserved mustard greens (zhà cài) are fermented vegetables that add a savoury, salty crunch. They're widely available in Chinese supermarkets and are a classic topping for Wuhan hot dry noodles.