Photograph of the finished Hot dry noodles

China · Mì khô trộn xốt vừng Vũ Hán

Hot dry noodles

30 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh noodles Fresh noodles 1.6 lb
  • Photograph of Sesame sauce Sesame sauce 7.1 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Dried radish Dried radish 7.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 1.4 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Garlic Garlic 16 cloves

Method

  1. 1 Boil fresh noodles for 3 minutes, then rinse with cold water, mix with oil, and spread thinly on a tray.
  2. 2 Dry the noodles or leave them in front of a fan for 8 hours until the surface is dry and the noodles become firm; that's what hot, dry noodles mean.
  3. 3 Skipping the drying step will result in sticky noodles and uneven coating of sesame sauce.
  4. 4 Mix sesame sauce with soy sauce, sesame oil, vinegar, and a little hot water until it forms a thick, runny sauce.
  5. 5 Blanch the air-dried noodles in boiling water for exactly 40 seconds, then drain thoroughly.
  6. 6 Pour sesame sauce and chili oil over the dish, then sprinkle with chopped dried radish, chopped scallions, and minced garlic. Mix quickly and serve immediately.
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